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Whole30 Breakfast Recipes
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Sweet Potato Whole30 Breakfast Bowl

Quick and easy, a bit sweet (naturally), and packed with protein, fiber, and healthy fats. It's a simple, satisfying, and delicious Whole30 breakfast.
Course Breakfast
Cuisine American
Keyword harvest bowl, meatless meal, nutritient dense
Prep Time 15 minutes
Total Time 5 minutes
Servings 2 breakfast bowls
Calories 251kcal

Equipment

  • equipment of choice to cook sweet potato see Notes for methods
  • Large bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Large spoon
  • potato masher or fork

Ingredients

For the Sweet Potato Breakfast Bowl

  • 1 medium sweet potato approximately 5 ounces, see Notes
  • 2 large eggs
  • 1 medium ripe banana peeled
  • 1 tablespoon ghee
  • ¼ teaspoon cinnamon plus more to taste
  • 1 pinch sea salt more or less to taste

Suggested Toppings (All Optional)

  • fruit cherries, figs, blueberries, or sautéed apples
  • dried fruit dried cherries, raisins, blueberries, or no-sugar-added dried cranberries
  • nuts slivered almonds, walnuts, or pecans
  • nut butter almond butter or sun butter
  • seeds pepitas, chia seeds, or hemp seeds
  • cacao nibs
  • unsweetened flake coconut
  • coconut cream

Instructions

  • Cook sweet potato using desired method (see Notes below). Sweet potato must be very hot in order to cook eggs.
  • While sweet potato cooks, crack eggs into large bowl. Whisk eggs together vigorously until mixture is pale in color and no longer streaky. Set aside.
  • Carefully transfer cooked, hot sweet potato to cutting board. Working quickly, slice skin of sweet potato open and peel away as much skin as possible. Scoop flesh of sweet potato out of skin and add to bowl with whisked eggs.
  • Quickly mash sweet potato and eggs together until sweet potato is smooth and mixture is fully, thoroughly combined. Continue mashing another 30 to 60 seconds more, until eggs are no longer glossy. This indicates eggs are cooked and safe to eat.
  • Add banana, ghee, cinnamon, and sea salt to bowl. Mash all ingredients together until fully combined. Mixture should be very smooth. Taste and adjust cinnamon and sea salt as desired.
  • Divide sweet potato mixture into 2 equal portions. Top each portion with desired toppings and serve warm.

Notes

  • The sweet potato MUST be very hot in order to cook the eggs. If you're not cooking the sweet potato immediately before prepping your breakfast bowl, reheat the potato in the microwave until it's hot.
  • Since the sweet potato needs to be hot when it's added to the eggs, you'll need to work very quickly so it doesn't cool too much. Use potholders as needed to safely handle the hot sweet potato as you work with it.
 

Methods for Cooking Sweet Potatoes

Nutrition

Serving: 1breakfast bowl | Calories: 251kcal | Carbohydrates: 28g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 205mg | Sodium: 130mg | Potassium: 520mg | Fiber: 4g | Sugar: 10g | Vitamin A: 10363IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg | Net Carbs: 24g