Sweet Potato Breakfast Bowl
Updated Feb 28, 2026
Sweet Potato Breakfast Bowl with sautรฉed kale, soft-boiled egg, and avocado. Under 500 calories with 13 grams of fiber.
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Try a savory breakfast bowl with eggs!
I go through phases with breakfast, and lately, this sweet potato breakfast bowl has been it. It keeps me full for hours, and I don’t feel like I need a snack an hour later. It’s under 500 calories, has about 13 grams of fiber, and actually feels like a real meal instead of something I’m forcing myself to eat.
It’s just sautéed sweet potatoes, garlicky kale, a soft-boiled egg, and a few slices of avocado on top. Nothing over the top, just solid ingredients that work well together. The sweet potatoes make it hearty, the egg adds protein, and the kale keeps it from feeling too heavy. I usually make this sweet potato breakfast bowl when I want something filling but still balanced enough to start the day.
Happy Cooking!
– Yumna
Sweet Potato Breakfast Bowl Ingredients
- Sweet potato: Make sure you chop your sweet potato into bite-sized pieces. You can also use leftover roasted sweet potatoes. If you want to use diced regular potatoes that’s fine too!
- Kale: I like using curly kale in this recipe, but you could also use baby spinach. Cook the kale in olive oil with minced garlic, salt, black pepper, and crushed red pepper. If you don’t have fresh garlic, you can use a few shakes of garlic powder.
- Toppings: I serve this sweet potato breakfast bowl with sliced avocado and a soft-boiled egg. It’s a little way to add more superfood nutrients and protein! I often make this breakfast bowl recipe with two boiled eggs, especially if it’s after a workout! You can also make the eggs scrambled, poached, or fried.
How to Make a Sweet Potato Breakfast Bowl
Eggs & Sweet Potato Breakfast Bowl
Ingredients
- 1 large eggs
- 1 tablespoon olive oil divided
- 1 small sweet potato diced
- ½ teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 garlic clove minced
- 3 cups kale leaves
- ⅛ teaspoon crushed red pepper
- ¼ avocado sliced
Instructions
- Place the egg in a small saucepan and cover it completely with cool water. Bring the water to a boil, uncovered. Turn off the heat, cover the pan, and cook the egg until soft-boiled, 5 minutes. Transfer the cooked egg to ice water to cool completely before peeling.
- Meanwhile, heat 1 ½ teaspoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the kale and use tongs to toss it with the olive oil and garlic. Season with ¼ teaspoon salt, ¼ teaspoon black pepper, and crushed red pepper, and cook until slightly wilted but still crisp, about 2 minutes. Transfer the kale to a bowl.
- In the same skillet, add the remaining olive oil and the sweet potatoes, and season with the remaining salt and pepper. Cook, stirring occasionally, until fork-tender, about 15–20 minutes. Remove and add on top of the kale.
- Cut the soft-boiled egg in half and serve it on top of the sweet potatoes and kale. Add the avocado and enjoy immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Roast the vegetables. For a more hands-off approach, you can roast the sweet potatoes in the oven or even make baked kale chips in the oven. Use some in the breakfast bowl recipe, then leave the rest for snacking or meal prep!
- Serve it with a sauce: You can’t go wrong with homemade salsa or guacamole.
- Pay attention to the sweet potatoes. You don’t want to overcook these, either, or else they’ll get mushy.
FAQs
It’s up to you! Either way works.
Cook the sweet potato pieces until they’re fork-tender, meaning you can easily pierce the center with a fork or knife with no resistance.
Comments
I have never seen such a healthy breakfast recipe in my life. I love this recipe.
Thank you so much!
This looks so healthy and delicious, I love trying new breakfast ideas!