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Sweet Potato Breakfast Bowl RecipeSweet Potato Breakfast Bowl


Sweet Potato Breakfast Bowl Recipe

Start your morning right with lots of protein, fiber, and vitamins. This bowl is loaded with healthy ingredients that will keep you full of energy throughout your busy morning. To save time, cook the ingredients the night before and store them in separate containers in the refrigerator. The next morning they will be ready to quickly combine and reheat.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 2.2g
2%Saturated Fat 0.3g
Trans Fat 0g
Cholesterol 0mg
Sodium 438mg
Total Carbohydrate 59.3g
Dietary Fiber 11.1g
Sugars 14.8g
Protein 17.5g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 20 minutes


  • 4 small sweet potatoes
  • ½ tbsp olive oil
  • ½ cup diced onion
  • 1 green bell pepper, diced
  • 1 (15 oz.) can of low-sodium black beans, rinsed and drained
  • ¼ tsp chili powder
  • ¼ tsp salt
  • 1/8 tsp ground black pepper
  • 4 large whole eggs or 8 egg whites
  • 1 tsp lime juice

Optional toppings: chopped cilantro, pickled jalapenos, salsa, Greek yogurt, or sour cream


  1. Pierce the flesh of the sweet potatoes in a few places with a fork. Microwave until tender according to the manufacturer’s instructions, about 10 minutes on high. Set aside to cool.
  2. While the potatoes cook, heat the olive oil in a medium skillet over medium-high. Add the onion and cook for 2 minutes. Add the bell pepper and cook for 4 more minutes, until the vegetables soften.
  3. Add the black beans and cook for 1 more minute, until heated through. Stir in the chili powder, 1/8 teaspoon of the salt, and all of the black pepper. Turn the heat to low and keep warm.
  4. Whisk the eggs together in a medium bowl. Preheat a non-stick skillet over medium. Add the eggs and scramble until cooked, about 3 minutes.
  5. Slit the sweet potatoes and transfer the flesh to a medium bowl. Add the lime juice and the remaining 1/8 tsp salt. Mash and stir the ingredients together.
  6. To assemble, divide the sweet potatoes, black beans, and eggs into 4 portions. Add a portion of each to 4 serving bowls. Add optional toppings if desired and serve.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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