Name: Spinach, Avocado & Egg Bowl with Roasted Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Modern
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1½ tbsp olive oil; 1 tsp paprika; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 3 cups fresh baby spinach; 2 to 4 eggs (soft, hard-boiled, or fried); 1 large avocado, sliced; 1 tbsp olive oil (for sautéing spinach); 1 tbsp lemon juice (for avocado or drizzle); Salt & pepper to taste; ¼ cup crumbled feta or goat cheese; 2 tbsp toasted sunflower or pumpkin seeds; ½ cup cherry tomatoes, halved; 1 cup cooked quinoa or brown rice; Chili flakes to taste; Tahini drizzle or Greek yogurt dressing

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Introduction

If you’re searching for a meal that is as vibrant as it is satisfying, the Spinach, Avocado & Egg Bowl with Roasted Sweet Potato is the answer. Packed with wholesome ingredients, bold colors, and flavors that wake up your senses, this bowl has everything you need for breakfast, brunch, or a balanced lunch. Combining creamy avocado, perfectly roasted sweet potatoes, sautéed spinach, and protein-rich eggs, this bowl is a celebration of nutrition and taste in every bite.

Whether you’re eating plant-forward, seeking a meal-prep favorite, or simply want to enjoy a dish that’s as good for your body as it is for your taste buds, this nourishing bowl will become a go-to. It’s easy to make, endlessly customizable, and truly delivers on both comfort and nutrition.

Why This Bowl Works: The Science of Satisfaction

This recipe brings together all the elements of a balanced meal:

Fiber and complex carbs from roasted sweet potatoes help you feel full and energized.
Healthy fats from avocado nourish your skin, support brain health, and keep you satisfied longer.
Leafy greens like spinach deliver iron, magnesium, and antioxidants for immunity and energy.
Eggs provide high-quality protein, essential vitamins, and that indulgent, creamy yolk.
Customizable toppings (cheese, seeds, grains) give crunch, creaminess, and extra nutrients.

Each component not only tastes great but also provides sustained energy and lasting fullness. This makes the bowl ideal for busy mornings, post-workout refuels, or as a vibrant lunch to break up your workday.

Ingredient Breakdown

For the Roasted Sweet Potatoes

Sweet potatoes (2 medium, peeled and cubed):
Sweet, fiber-rich, and loaded with vitamin A.
Olive oil (1½ tbsp):
Helps crisp and caramelize the potatoes.
Paprika (1 tsp):
Adds warmth and subtle smokiness.
Garlic powder (½ tsp):
For aromatic depth.
Salt (½ tsp) & black pepper (¼ tsp):
Enhance all the natural flavors.

For the Bowl

Fresh baby spinach (3 cups):
Tender and quick to wilt, perfect for nutrient density.
Eggs (2 to 4):
Boiled, poached, or fried—choose your favorite style.
Avocado (1 large, sliced):
Creamy texture and healthy fats.
Olive oil (1 tbsp):
For sautéing the spinach.
Lemon juice (1 tbsp):
Adds brightness, helps preserve the avocado color.
Salt & pepper, to taste

Optional Add-Ins

Crumbled feta or goat cheese (¼ cup):
Tangy richness and calcium.
Toasted seeds (sunflower or pumpkin, 2 tbsp):
For crunch, protein, and healthy fats.
Cherry tomatoes (½ cup, halved):
Sweet acidity and color.
Cooked quinoa or brown rice (1 cup):
For a more filling, grain-based bowl.
Chili flakes, tahini drizzle, or Greek yogurt dressing:
For a creamy or spicy finish.

Step-by-Step Instructions

1. Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Spread the cubes in a single layer on a parchment-lined baking sheet.
Roast for 25–30 minutes, flipping halfway, until the sweet potatoes are tender and golden on the edges.

Tip: The smaller you cut the cubes, the faster they cook and the crispier they get!

2. Cook the Eggs

Soft-Boiled:
Bring water to a boil, gently lower eggs in, and cook for 6–7 minutes. Transfer to ice water, peel once cool.

Hard-Boiled:
Cook eggs for 9–10 minutes, then cool and peel.

Fried or Poached:
Cook sunny-side up or poach for a runny yolk. It’s all about personal preference!

3. Sauté the Spinach

While the sweet potatoes roast and eggs cook, heat 1 tbsp olive oil in a large skillet over medium heat.
Add the baby spinach and sauté for 1–2 minutes until just wilted. Season lightly with salt and pepper.
Remove from heat; set aside.

4. Slice the Avocado

Halve, pit, and slice the avocado. Toss lightly with lemon juice and a pinch of salt to keep it green and add brightness.

5. Assemble the Bowl

In each serving bowl, layer a generous handful of sautéed spinach, a scoop of roasted sweet potatoes, and slices of avocado.
Add a soft-boiled (halved), poached, or fried egg on top.
Drizzle with extra lemon juice or a favorite dressing (like tahini or Greek yogurt sauce).
Top with any of the optional ingredients: crumbled feta, seeds, cherry tomatoes, cooked quinoa, chili flakes, or fresh herbs.

6. Serve

Enjoy immediately while everything is warm, creamy, and delicious. Pair with whole grain toast or a side of fruit for a complete meal.

Colorful bowl with roasted sweet potatoes, wilted spinach, avocado slices, soft-boiled eggs, feta, seeds, and cherry tomatoes on a rustic table.

Tips for Success

Use fresh spinach for best results: It wilts beautifully and adds freshness.
Don’t overcook the eggs: For a runny yolk, stick to 6–7 minutes for soft-boiled.
Balance flavors and textures: Creamy avocado, tender eggs, crispy potatoes, and a hint of acid from lemon juice.
Meal prep: Roast extra sweet potatoes and store in the fridge. Bowls can be assembled quickly throughout the week.

Variations and Flavor Boosters

Add a grain: Layer quinoa, brown rice, or farro for extra fiber and a heartier bowl.
Make it vegan: Use scrambled tofu instead of eggs, skip cheese, and add extra seeds for protein.
Try different greens: Swap spinach for kale, arugula, or Swiss chard.
Switch up the cheese: Try blue cheese, cheddar, or vegan cheese.
Spice it up: Add sriracha, chili oil, or hot sauce for kick.

Nutritional Information (per bowl, for 2 eggs)

Calories: 410 kcal
Protein: 14 g
Carbohydrates: 32 g
Fat: 25 g
Fiber: 8 g
Values may vary depending on toppings and serving size

Frequently Asked Questions

1. Can I prepare this bowl in advance?
Yes! Roast the sweet potatoes, sauté spinach, and cook eggs ahead of time. Assemble with fresh avocado and toppings just before serving.

2. How do I keep the avocado from browning?
Toss slices in lemon or lime juice and store tightly wrapped in the fridge.

3. Can I use regular potatoes?
Absolutely—just roast a bit longer, as sweet potatoes cook faster.

4. Is this recipe gluten-free?
Yes, as long as you don’t add grains containing gluten.

5. Can I make it dairy-free?
Of course—simply skip the cheese and yogurt.

Conclusion

The Spinach, Avocado & Egg Bowl with Roasted Sweet Potato is much more than a trendy breakfast bowl—it’s a complete, nourishing meal you’ll crave all year round. Packed with nutrients, easy to prepare, and endlessly customizable, it’s perfect for busy lifestyles, family brunches, or fueling up before a big day. Add your own twist with toppings, grains, or sauces, and enjoy the wholesome goodness in every vibrant bowl.