Sweet Potato Breakfast Bowl Recipe

Roasted sweet potato hash, savory spiced chicken sausage, runny egg, and avocado make a delicious, healthy breakfast bowl. It's easy to whip up in less than an hour, and perfect for meal prep!

Course Breakfast, Brunch

Cuisine American

Keyword Sweet Potato Breakfast Bowl

Prep Time 25

Cook Time 30

Servings servings

Calories 680kcal

Author Faith Gorsky

Ingredients

Sweet Potato Breakfast Potatoes:

1 pound sweet potatoes about 1 large, peeled and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper more or less to taste
2 cups chopped bell peppers any colors you like
2 tablespoons minced fresh parsley

Chicken Breakfast Sausage (see Notes about spices):

2 tablespoons duck fat or coconut oil, ghee, olive oil, or avocado oil
1 1/4 pounds ground chicken breast or ground turkey
1 tablespoon coconut sugar see Notes
1 teaspoon dried marjoram
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon fennel seeds optional; they add a subtle anise/licorice flavor
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground fenugreek
1/8 teaspoon cayenne pepper

Other:

4 soft-boiled eggs or 4 eggs cooked any way you like
2 avocados sliced
4 ounces crumbled farmers cheese or feta cheese or goat cheese

US Customary - Metric

Instructions

Make the sweet potato breakfast potatoes. Preheat the oven to 420F; line a baking tray with a piece of parchment paper. Put the sweet potato cubes on the prepared tray. Add the oil, salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper, toss to coat, and spread out the sweet potato evenly. Roast 15 minutes, then carefully toss in the bell pepper. Continue roasting until the sweet potato and bell pepper are tender and starting to brown, about 10 to 15 minutes more. Remove from the oven and sprinkle on the parsley.
Make the chicken breakfast sausage. While the potatoes are roasting, add the duck fat to a large skillet over medium-high heat. Add the ground chicken, using a wooden spoon to break it up and spread out the meat. Let the meat cook until it’s starting to brown on the bottom before stirring (about 2 to 3 minutes), then stir and continue until it’s fully cooked (about 4 to 5 minutes more). Stir in all remaining ingredients, cook 30 seconds to 1 minute, and remove from the heat. TIP: We use a lot of spices to make a flavorful breakfast sausage. Be sure to stir well to fully coat all the meat crumbles in the spice mixture.
Make the soft-boiled eggs. Fill a medium saucepan about 1/3-full of water. Bring to a rapid boil, then turn the heat down slightly and use a slotted spoon to add the eggs to the boiling water (straight from the fridge so they’re still cold). Cook for 6 1/2 minutes, then use a slotted spoon to transfer the eggs to a bowl of ice water to shock them. Cool in the ice water for 3 minutes (or until they're cool enough to handle), then peel and serve.
Serve. To each of 4 bowls, add: 1/4 of the potato mixture, 1/4 of the chicken breakfast sausage, 1 soft-boiled egg, 1/2 of an avocado, and 1 ounce crumbled cheese. Serve.

Video

Notes

Chicken Sausage Spices: Instead of all these spices, you can use store-bought breakfast sausage seasoning, which you can find on Amazon or at a specialty spice shop (Penzeys Spices offers it).
Coconut Sugar in the Breakfast Sausage: I was going for a maple breakfast sausage flavor, but I realized I didn't have maple syrup on hand! Instead of running to the store, I used a combination of coconut sugar and ground fenugreek seeds. (Fenugreek is a spice that has a maple-y, caramel-like flavor and aroma. It's actually an ingredient in maple-flavored breakfast syrups.) If you have pure maple syrup on hand, you can use 1 tablespoon of it and omit the coconut sugar and fenugreek.
For Chicken Sausage Patties Instead of Crumbles: If you want homemade breakfast sausage patties instead of sausage crumbles, shape the meat mixture into patties before cooking.
Storage: Once cooked and cooled, store the potatoes and sausage in an airtight container in the fridge for up to 4 days. Soft-boiled eggs will last 2 days in the fridge.
Make Ahead & Meal Prep: To make this ahead for meals during the week, store the potatoes and sausage together in a meal prep container (a glass container with 2 compartments works perfectly). Store soft-boiled eggs in their shells in the fridge, and then crack them right before serving. If you want to make enough eggs for the whole week, hard-boiled eggs are a better option than soft-boiled eggs because they stay good in the fridge for up to 7 days. Wait to add the avocado and cheese until after reheating the potatoes and sausage.
Reheating: The potatoes and sausage reheat well in the microwave. You can eat the soft-boiled eggs chilled, or warm them up in simmering water for 45 seconds.

Nutrition