Avocado, Egg & Roasted Sweet Potato Bowl
Indulge in a colorful and nutritious Avocado, Egg & Roasted Sweet Potato Bowl, perfect for any meal of the day. This vibrant dish combines creamy avocado slices with perfectly boiled eggs and golden roasted sweet potatoes for a hearty and satisfying experience. Not only is it quick to prepare—taking just 30 minutes—but it’s also nutrient-dense, making it an excellent choice for breakfast, lunch, or dinner. Customize it with your favorite toppings to enhance texture and flavor, ensuring every bite is delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 hard or medium-boiled eggs
- 1 medium sweet potato, peeled and cubed
- 1 tsp olive oil
- Avocado, sliced
- Salt and freshly cracked black pepper to taste
Instructions
- Preheat the oven to 200C (400F). Toss cubed sweet potatoes in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until golden and tender.
- Bring a pot of water to boil over medium heat. Gently add eggs and cook for 7-9 minutes based on desired yolk consistency. Transfer to cold water to cool before peeling.
- Slice the avocado into wedges after removing the pit and lightly season with salt.
- Assemble by layering roasted sweet potatoes at the bottom of a bowl, followed by sliced eggs and avocado. Sprinkle with extra black pepper before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 400
- Sugar: 6g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg