Go Back

Make-Ahead Egg & Sweet Potato Breakfast Bowl

Print Recipe Pin Recipe
Total Time 25 minutes
Servings: 1 person
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 1 medium sweet potato about 250g, peeled and cubed into 1-inch pieces
  • 1/2 cup canned black beans rinsed and drained
  • 1/4 small red onion diced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 1 tsp olive oil
  • Optional: a dollop of Greek yogurt and hot sauce to serve

Method
 

  1. 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.
  2. 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.
  3. Add the black beans and warm through for 1–2 minutes. Season with garlic powder, salt, and pepper.
  4. 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.
  5. Once the sweet potato is done, combine everything together in a bowl or container. Toss gently to mix.
  6. Allow to cool completely before sealing and refrigerating.
  7. To serve: reheat in the microwave for 90 seconds, stir, and top with Greek yogurt and hot sauce if using.

Notes

Sweet potatoes are one of the best value carb sources available — they are cheap, filling, and packed with micronutrients. Buying a small bag is always more economical than individual sweet potatoes. Canned black beans add plant protein at almost no cost — a single can covers this recipe and costs around a dollar. Scrambled eggs reheat better than fried or poached, so always use the scramble method for meal prep bowls.