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Savory Sweet Potato Avocado Breakfast Bowl
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RECIPE CARD: Sweet Potato Breakfast Bowl (PRINTABLE)

Full of nutrient-dense, plant-based foods, this Sweet Potato Breakfast Bowl makes for a satisfying breakfast that's delicious and quick to whip up.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, vegan
Cuisine: American
Keyword: Savory Sweet Potato Avocado Breakfast Bowl
Servings: 4 Servings
Calories: 247kcal
Author: Tikare

Ingredients

  • 2 small to medium sized sweet potatoes, diced (about 4 cups)
  • 1 Tbsp avocado or coconut oil
  • 1 pinch each salt and pepper
  • 4 cups kale
  • 1 Tbsp Tahini 
  • 1 tsp garlic, minced
  • 1 tsp lemon juice
  • ½ tsp cumin
  • 3 tsp water
  • 2 medium sliced radishes
  • 1 medium ripe avocado, sliced
  • 2 Tbsp hemp seeds
  • 2 Tbsp sunflower seeds
  • ½ cup Fresh chopped cilantro

Instructions

  • Cut the sweet potatoes into roughly ½-inch cubes and heat a large skillet over medium heat.
  • Once hot, add oil, sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking, and place a lid on top to steam.
  • Cook the potatoes for 3-4 minutes. Then uncover and flip them to ensure even cooking.
  • Continue cooking until golden brown on both sides and tender, for about 10-15 minutes total. During the last 5 minutes of cooking, add kale to the skillet to wilt slightly.
  • Whisk the tahini, lemon juice, garlic and cumin together. Add water 1 teaspoon at a time until smooth and pourable.
  • To serve, divide kale and potato mixture between serving plates and top with radishes, avocado, hemp seeds and cilantro.
  • Serve with the tahini dressing on the side and enjoy immediately.

Notes

  • Dice sweet potatoes into similar-sized cubes to keep cooking times uniform.
  • If sweet potatoes are browning too fast, lower the temperature to medium-low.
  • Add the avocado, radishes and seeds just before serving to keep them fresh and crisp.
Doneness Cues
The potatoes and greens are ready when:
  • A fork or knife slides into the thickest part with little to no resistance.
  • Golden caramelized edges on cubes 
  • The greens are bright green, tender but not slimy, with no tough stems.
The dressing is ready when:
  • The tahini is smooth, pourable, and coats the back of a spoon
Storage
  • Refrigerating: Cool leftovers to room temperature, then refrigerate in airtight containers for 3–5 days.
  • Freezing: For longer storage, freeze cooked sweet potato cubes in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Reheat the cooked sweet potato cubes in a skillet over medium heat with a little oil for 5–7 minutes, tossing occasionally. Add the toppings after reheating to preserve texture and color.

Nutrition

Serving: 4servings | Calories: 247kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Sodium: 90mg | Potassium: 742mg | Fiber: 8g | Sugar: 5g | Iron: 2mg