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Mexican Inspired Sweet Potato Breakfast Bowls | Get Inspired Everyday!

Mexican Inspired Sweet Potato Breakfast Bowls

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5 from 10 reviews

  • Author: Kari
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


These breakfast bowls are so satisfying and keep you energized right through until lunch!



1 recipe of my Easy Fire Roasted Blender Salsa

Or around 1 1/2 cups salsa of your choice, about 2 Tablespoons per person/serving

1 1/2 pounds sweet potatoes, 2-3, cubed into 1/2” cubes

1 Tablespoon avocado oil

1/2 Teaspoon dried garlic granules

1/2 Teaspoon dried onion granules

1 Teaspoon ground cumin

1/4 Teaspoon chipotle powder, for mild spice, increase if desired

1/2 Teaspoon sea salt

12 eggs per person/serving

1/41/2 ripe avocado sliced per person/serving

Freshly chopped cilantro if desired, nice addition when you have company


Start by making a batch of salsa.

Then preheat the oven to 450ºF and line a baking sheet with parchment paper.

Toss the cubed sweet potato with the avocado oil, spices, and sea salt to evenly coat the cubes.

Roast the sweet potatoes until tender and golden brown, about 25-30 minutes.

To serve, either scramble or cook the eggs over easy, as many as you’ll need. I usually make this just for myself or for my husband and I, so I cook 4 over easy or 5 for scrambled. But you can also make enough eggs for up to 6 for the sweet potatoes if you’re serving this all at once rather than meal prepping.

Serve the roasted sweet potatoes with the eggs, salsa, and sliced/diced avocado and optional chopped cilantro. 


The recipe nutrition is calculated for 1/2 avocado and 2 eggs per serving.

  • Prep Time: 20
  • Cook Time: 30
  • Category: Meal Prep
  • Method: Roasting
  • Cuisine: Mexican