Make-Ahead Egg & Sweet Potato Breakfast Bowl — 34g Protein, Under $3.50
Sunday meal prep that pays off all week long. This egg and sweet potato breakfast bowl is designed to be made in one session and reheated in under two minutes every morning. Roasted sweet potato cubes, scrambled eggs, black beans, and a smoky paprika seasoning come together into a hearty, genuinely filling bowl that hits 34 grams of protein before you have even had your morning coffee. Everything reheats beautifully, nothing gets soggy, and the whole prep takes less than twenty-five minutes. This is the breakfast that makes Monday through Friday significantly easier.

Ingredients
Method
- Preheat oven to 425°F (220°C). Toss sweet potato cubes with half the olive oil, smoked paprika, cumin, salt, and pepper on a lined baking sheet. Roast for 20–22 minutes, flipping once halfway, until golden and tender.
- While the sweet potato roasts, heat the remaining olive oil in a skillet over medium heat. Add the diced red onion and cook for 2 minutes until softened.
- Add the black beans and warm through for 1–2 minutes. Season with garlic powder, salt, and pepper.
- Push the beans and onion to one side. Crack the eggs into the pan and scramble gently over medium-low heat until just cooked through but still slightly creamy. Remove from heat immediately — they will continue cooking from residual heat.
- Once the sweet potato is done, combine everything together in a bowl or container. Toss gently to mix.
- Allow to cool completely before sealing and refrigerating.
- To serve: reheat in the microwave for 90 seconds, stir, and top with Greek yogurt and hot sauce if using.
