Here’s a healthy, hearty, and colorful Spinach, Avocado & Egg Bowl with Roasted Sweet Potato recipe 🍳🥑🍠
🥗 Spinach, Avocado & Egg Bowl with Roasted Sweet Potato
⏱ Time
- Prep: 10 minutes
- Roast: 20–25 minutes
- Total: 30–35 minutes
🍽 Serves
- 2 bowls
🧾 Ingredients
For the Roasted Sweet Potato
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- Salt & pepper, to taste
For the Bowl
- 4 cups fresh spinach
- 1 avocado, sliced
- 2–4 eggs (poached, fried, or boiled)
- 1 tbsp olive oil or butter (for cooking eggs or spinach)
- Optional toppings: feta cheese, pumpkin seeds, hot sauce, lemon juice
👩🍳 Instructions
1️⃣ Roast the Sweet Potato
- Preheat oven to 200°C (400°F).
- Toss diced sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper.
- Spread on a baking sheet in a single layer.
- Roast 20–25 minutes, flipping halfway, until tender and slightly caramelized.
2️⃣ Cook the Spinach
- Heat a small pan over medium heat.
- Add olive oil or butter.
- Sauté spinach for 2–3 minutes until just wilted.
- Season with a pinch of salt and pepper.
3️⃣ Cook the Eggs
- Prepare eggs as desired: poached, fried, or soft-boiled.
- Season lightly with salt and pepper.
4️⃣ Assemble the Bowl
- Divide roasted sweet potatoes and sautéed spinach between bowls.
- Add avocado slices on top.
- Place the cooked eggs over the vegetables.
- Sprinkle optional toppings like feta, seeds, or drizzle lemon juice or hot sauce.
🌟 Tips
- Roast sweet potatoes on parchment paper for easy cleanup.
- Add cooked quinoa or brown rice for extra fiber.
- For more flavor, drizzle tahini sauce or yogurt dressing.
- Make it a meal prep bowl by storing ingredients separately in containers.
