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Close-up breakfast sweet potato protein bowl with roasted sweet potatoes, scrambled eggs, cottage cheese, spinach, cherry tomatoes, avocado slices, and green onions in a black bowl.

Breakfast Sweet Potato Protein Bowl

Nesting Lane
Breakfast Sweet Potato Protein Bowl is a high protein healthy breakfast with 31 grams of protein, hearty vegetables, eggs, and cottage cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

Baking Sheet with Parchment Paper.
Large Nonstick Skillet
Cutting Board
Sharp Knife
Medium Bowl
Whisk
Measuring Spoons
Measuring Cup

Ingredients
 

  • 2 large sweet potatoes peeled and cut into ½-inch cubes
  • 1 tablespoon olive oil divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt divided
  • ¼ teaspoon ground black pepper
  • 8 large eggs
  • 1 cup liquid egg whites
  • 1 cup low-fat cottage cheese
  • 4 cups fresh baby spinach
  • 1 cup cherry tomatoes halved
  • 1 medium avocado sliced
  • 2 tablespoon sliced green onions

Instructions
 

  • Preheat the oven to 425°F.
  • Line a large baking sheet with parchment paper.
  • Place the sweet potatoes on the prepared baking sheet. Drizzle the sweet potatoes with 2 teaspoons olive oil, then add the smoked paprika, garlic powder, onion powder, ¼ teaspoon salt, and black pepper.
  • Toss the sweet potatoes until coated with the oil and seasonings.
  • Roast for 22 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
  • In a medium mixing bowl, add the eggs, egg whites, and remaining ¼ teaspoon salt.
  • Using a wire whisk, mix until blended.
  • Heat the remaining 1 teaspoon olive oil in a large nonstick skillet over medium heat.
  • Add the spinach and cook for 1 to 2 minutes, until slightly wilted.
  • Pour the egg mixture into the skillet.
  • Cook the eggs, stirring gently, until softly scrambled and cooked through
  • Divide the roasted sweet potatoes evenly between 4 bowls. Add the scrambled eggs, cottage cheese, cherry tomatoes, and avocado to each bowl
  • Sprinkle the green onions over each bowl and serve.

Notes

Tips and Tricks

Cut the sweet potatoes evenly - Keep the cubes close to ½ inch so they finish roasting at about the same time.
Use a roomy baking sheet - Give the sweet potatoes enough space to roast without crowding. Crowded potatoes can stay softer instead of browning.
Keep the eggs soft - Remove the skillet from the heat as soon as the eggs are cooked through. They can continue cooking from the heat of the pan.
Add avocado before serving - Cut the avocado shortly before assembling the bowls to help prevent browning.

Storing and Reheating

Store - Refrigerate the sweet potatoes, eggs, cottage cheese, spinach, and tomatoes in airtight containers for up to 3 to 4 days. Store sliced avocado separately and add it shortly before serving.
Reheat in Microwave - Place the sweet potatoes and scrambled eggs in a microwave-safe bowl. Heat in short intervals until warmed through. Add the cottage cheese, tomatoes, avocado, and green onions after reheating.
Reheat on Stovetop - Place the sweet potatoes and eggs in a nonstick skillet over medium-low heat. Warm until heated through, stirring occasionally. Add the cold toppings after reheating.

Nutrition

Calories: 490kcalCarbohydrates: 45gProtein: 31gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 374mgSodium: 899mgPotassium: 1280mgFiber: 10gSugar: 11gVitamin A: 28518IUVitamin C: 27mgCalcium: 187mgIron: 5mg
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