This roasted breakfast bowl takes just over 30 minutes to prepare and is loaded with fresh veggies, black beans and quinoa. Then it’s finished with a runny sunny side up egg to tie it all together!
- 3–5 tablespoons olive oil
- 2 lbs. sweet potatoes, peeled and diced
- 2 tablespoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 red pepper, thinly sliced
- 1 poblano pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 3 cups cooked quinoa (about 1 cup uncooked)
- 1 (15 oz.) can black beans, drained and rinsed
- 8 eggs
- Kosher salt
- fresh cracked pepper
- sliced green onion
- lime wedges
- hot sauce
- Heat oven to 450 degrees.
- Spread diced sweet potatoes in a single layer across a parchment lined baking sheet. Drizzle with a few tablespoons olive oil.
- In a small bowl combine cumin, chili powder and garlic along with a large pinch of salt and pepper.
- Sprinkle potatoes with about 3/4 of the seasoning mixture. Toss to coat the potatoes evenly.
- Roast potatoes for 20 minutes.
- Add sliced pepper and onion in a single layer on a parchment lined baking sheet.
- Drizzle with a couple tablespoons olive oil and sprinkle with remaining seasoning mixture.
- Toss to coat everything evenly.
- Crank the heat up to 500 degrees and roast everything together for another 10 minutes.
- While the veggies are roasting, cook 6 eggs sunny side up (or scrambled if you prefer)
- Assemble bowls by dividing, roasted veggies, black beans and quinoa evenly between your bowls of meal prep containers.
- Garnish with avocado, sliced green onion, limes and hot sauce. Serve with flour tortillas and enjoy!
If you’re short on time, buy pre-diced sweet potatoes and sliced veggies for this meal! You can usually find diced sweet potatoes and pre-sliced veggies in the produce section at your grocery store. The prepped ingredients will cost a bit more, but it’s a great time saver.
Sunny side up eggs can be a bit of an art, so don’t worry if they don’t come out perfect. This video has some great tips for cooking sunny side up eggs. Also, feel free to scramble the eggs if your family prefers!
If you have picky eaters at home, let them assemble their own bowls! Feel free to use this recipe as a blueprint, but allow your family to customize their bowls as they like. They are no doubt more likely to eat their breakfast when they’ve gotten to be part of the process of making it!
- Category: Breakfast
- Method: Oven
- Cuisine: Mexican/American
Keywords: meal prep breakfast, meal prep bowl, sweet potato bowl, savory breakfast bowl, vegetarian breakfast bowl