If you’re craving a nutritious and colorful meal that feels both comforting and fresh, the Avocado, Egg & Roasted Sweet Potato Bowl Recipe is an absolute must-try. This bowl brings together creamy avocado, perfectly cooked eggs, and sweet, tender roasted sweet potatoes, creating a harmonious blend of flavors and textures that will brighten up your day. It’s simple to make, packed with wholesome ingredients, and has just the right balance of richness and earthiness that keeps you coming back for more.
Ingredients You’ll Need
The magic of this Avocado, Egg & Roasted Sweet Potato Bowl Recipe lies in its simplicity. Each ingredient plays a starring role, offering flavor, texture, and even a pop of color that makes your bowl inviting and vibrant.
- Sweet potato: Roasting enhances its natural sweetness and creates a tender, caramelized texture that pairs beautifully with creamy avocado.
- Olive oil: A drizzle helps roast the sweet potatoes to perfection, bringing out their rich flavor while adding a healthy fat component.
- Eggs: Hard- or medium-boiled eggs add satisfying protein and a silky yolk that adds creaminess to every bite.
- Avocado: This fruit offers luscious creaminess and a mellow flavor that balances the sweet and savory elements.
- Salt and freshly cracked black pepper: Essential for seasoning every component and tying the flavors together.
- Fresh parsley: Adds a fresh, herbal note and a lovely burst of green that brightens the bowl.
How to Make Avocado, Egg & Roasted Sweet Potato Bowl Recipe
Step 1: Roast the Sweet Potatoes
First, preheat your oven to 200C (400F). Toss the peeled and cubed sweet potatoes with olive oil, salt, and freshly cracked black pepper. Arrange them in a single layer on a baking sheet to ensure even cooking. Roast for about 20-25 minutes until they turn golden and tender. Roasting brings out their natural sugars, creating a pleasant contrast with the creamy avocado you’ll add later.
Step 2: Boil the Eggs
While the potatoes roast, gently place your eggs in a pot of boiling water. For this recipe, cooking 8-9 minutes will give you a firm yolk, perfect for slicing. If you prefer a slightly jammy center, 7 minutes will do the trick. After boiling, immediately transfer eggs into cold water to cool before peeling. This cooling step makes peeling easier and stops the cooking process to keep your yolks at just the right consistency.
Step 3: Prepare the Avocado
Slice a ripe avocado while waiting for your potatoes and eggs to finish cooking. Lightly season the avocado slices with a pinch of salt to enhance their natural flavor. The creamy texture of the avocado adds a smooth contrast to the crispy edges of the roasted sweet potatoes.
Step 4: Assemble Your Bowl
Now the fun part: take a bowl and layer the roasted sweet potatoes first, followed by the sliced eggs and then the seasoned avocado. Finish with an extra crack of black pepper on top for a little kick. Garnish with freshly chopped parsley for a refreshing herbal touch and a beautiful presentation. This simple build lets each ingredient shine while creating a balanced and satisfying meal.
How to Serve Avocado, Egg & Roasted Sweet Potato Bowl Recipe
Garnishes
Fresh parsley adds a lovely verdant brightness and herbaceous aroma that elevates the entire bowl. You can also sprinkle some red pepper flakes or a drizzle of lemon juice for a zesty twist. A dash of smoked paprika or a sprinkle of toasted sesame seeds would introduce an exciting depth if you want to experiment.
Side Dishes
This bowl stands strong on its own, but if you want to round out your meal, consider pairing it with a crisp green salad or some crusty whole grain bread. A light cucumber yogurt sauce would complement the creamy avocado beautifully, adding a cooling contrast to the warm sweet potatoes.
Creative Ways to Present
Try serving the bowl layered in a glass jar for a portable meal or as a colorful spread during brunch gatherings. For a colorful presentation, add roasted cherry tomatoes or sautéed greens like spinach or kale for extra nutrients and flavor. The contrast in colors and textures makes this bowl just as delightful on the eyes as it is in your mouth.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the roasted sweet potatoes and boiled eggs separately in airtight containers in the refrigerator for up to three days. Keep avocado slices aside and only add just before serving so they stay fresh and vibrant without browning.
Freezing
Roasted sweet potatoes freeze well, so feel free to batch roast and freeze portions. However, avoid freezing the eggs and avocado as their texture will degrade significantly upon thawing.
Reheating
Reheat roasted sweet potatoes in a warm oven or skillet to maintain their crisp edges. Eggs should be enjoyed cold or at room temperature, and avocado is best served fresh to keep its creamy texture and bright flavor intact.
FAQs
Can I use a different type of potato?
Absolutely! While sweet potatoes add natural sweetness and vibrant color, regular white or Yukon gold potatoes work fine if you prefer a milder taste.
What if I want my eggs runny?
You can boil eggs for around 6 minutes for a soft-boiled egg with runny yolk, but be careful when slicing and assembling since runny yolks may get messy.
How ripe should the avocado be?
Choose an avocado that’s ripe but still firm enough to slice easily without turning mushy. If it’s too firm, let it ripen at room temperature for a day or two.
Can I make this recipe vegan?
To make it vegan, you can substitute boiled eggs with tofu scramble or roasted chickpeas for protein while keeping the other ingredients the same.
Is this bowl good for meal prep?
Yes! It’s excellent for meal prep especially if you keep ingredients separate and assemble just before eating to maintain freshness and texture.
Final Thoughts
The Avocado, Egg & Roasted Sweet Potato Bowl Recipe is one of those go-to meals that feels both indulgent and wholesome, perfect for busy mornings, satisfying lunches, or light dinners. The flavors meld beautifully, textures contrast in a delightful way, and the vibrant colors simply make you smile. Give it a try—you just might find your new favorite bowl!
Print
Avocado, Egg & Roasted Sweet Potato Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 1 bowl
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A nutritious and satisfying bowl featuring roasted sweet potatoes, perfectly cooked eggs, and creamy avocado, garnished with fresh parsley. This recipe offers a balanced meal ideal for breakfast or a light lunch, combining wholesome ingredients with simple preparation.
Ingredients
Vegetables
- 1 medium sweet potato, peeled and cubed
- 1 ripe avocado, sliced
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Protein
- 2 hard- or medium-boiled eggs
Other
- 1 tsp olive oil
- Salt and freshly cracked black pepper to taste
Instructions
- Roast Sweet Potatoes: Preheat the oven to 200°C (400°F). Toss the cubed sweet potatoes with olive oil, salt, and freshly cracked black pepper. Spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes until the potatoes are golden and tender.
- Boil Eggs: While the sweet potatoes roast, bring a pot of water to a boil. Gently add the eggs and cook for 8-9 minutes for firm yolks or 7 minutes for slightly jammy centers. After cooking, transfer eggs to cold water to cool before peeling and slicing.
- Prepare Avocado: While cooking, slice the ripe avocado and lightly season with salt to enhance its flavor.
- Assemble the Bowl: In a serving bowl, layer the roasted sweet potatoes, sliced boiled eggs, and seasoned avocado. Finish by sprinkling extra freshly cracked black pepper and garnish with chopped fresh parsley. Serve immediately.
Notes
- Adjust cooking time of eggs depending on your preferred yolk consistency.
- You can substitute parsley with cilantro or chives for a different flavor.
- For added protein, consider topping with seeds or nuts.
- This bowl can be served warm or at room temperature.
