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Sweet Potato Breakfast Bowl

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A nutritious and energizing breakfast bowl featuring roasted sweet potatoes, fresh spinach, avocado, and chickpeas, topped with Sriracha and sesame seeds.

  • Author: Ghalina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 2 medium sweet potatoes (about 400g), peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh spinach
  • 1 medium avocado, sliced
  • 1 cup canned chickpeas (drained and rinsed)
  • Sriracha sauce (to taste)
  • 1 tbsp toasted sesame seeds

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the cubed sweet potatoes with olive oil, salt, and black pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  4. In a serving bowl, layer the fresh spinach, roasted sweet potatoes, sliced avocado, and chickpeas.
  5. Drizzle with Sriracha sauce to taste and sprinkle with toasted sesame seeds.
  6. Serve warm and enjoy your energizing breakfast!

Notes

  • Feel free to add other toppings like nuts or seeds for extra crunch.
  • This bowl can be made vegan by ensuring the Sriracha sauce is vegan-friendly.
  • Leftover sweet potatoes can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://recipeshungry.com/sweet-potato-breakfast-bowl-recipe/