There’s nothing extravagant or “out of this world” about these roasted sweet potato and egg breakfast bowls – and honestly, that’s kind of the point. They’re simple, filling, and made with ingredients I turn to again and again when I want a breakfast that actually keeps me satisfied. {Gluten-Free, Dairy-Free Friendly}
It’s no secret that I love Mexican-inspired breakfasts. Add some salsa or hot sauce and just about any combination will taste amazing. But, the main reason is that it just makes sense to add black beans and/or avocado to boost the fiber content.
These meal prep friendly bowls are my favorite Sunday meal prep recipe. They’re easily customizable, very filling, and perfect to grab out of the fridge and reheat for busy mornings.
There Are So Many Reasons to Love This Recipe
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Ingredients
This recipe make 4 servings and you can easily customize each bowl with different add-ins.
- 7-8 large eggs, scrambled. Or, cook them any way you want! Nutritional information calculated with 8 eggs.
- 2 sweet medium potatoes, cubed.
- 8 Johnsonville Fully Cooked Turkey Sausage Links, halved or quartered. Or preferred turkey sausage, like Applegate Turkey Sausage.
- 2 cups of black beans, drained and rinsed.
- 3/4 cup shredded pepper jack cheese. I used Private Selection Jalapeno Pepper Jack Cheese.
- Diced tomatoes. You could swap this and add diced bell peppers into the eggs.
- Olive oil, about 1 tablespoon.
- Salt, pepper, and paprika, to taste.
Flavor Additions
- Salsa
- Hot Sauce
- Jalapenos
- Olives
- Avocado, when ready to consume. This adds more fiber diversity to this bowl, too.
Directions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Wash and dice the sweet potatoes into small, bite-sized cubes. Add them to the baking sheet and toss with olive oil, salt, pepper, and paprika. Spread them out in an even layer so they roast instead of steam.
- Roast for 30–40 minutes, flipping halfway through, until the sweet potatoes are fork-tender and lightly browned on the edges. You can also air fry the sweet potatoes if preferred.
- While the sweet potatoes cook, prep the remaining ingredients. Dice the cherry tomatoes, if using. Quarter the turkey sausage links into bite-sized pieces. If desired, warm the turkey sausage in a skillet until lightly browned.
- Add the eggs to a nonstick skillet over medium-low heat and scramble until cooked through.
- Assemble the bowls with roasted sweet potatoes, scrambled eggs, 1/2 cup black beans, cherry tomatoes, turkey sausage, shredded cheese, and hot sauce.
- For meal prep, store the bowls in airtight containers in the fridge. Add salsa, avocado, or any fresh toppings when ready to eat. Customize with your favorite veggies, sauces, or toppings.
If you prefer crispy sweet potatoes, you can air fry them upon reheat for 3-5 minutes and add them back to the bowl.
I used these Glass Meal Prep Containers for these breakfast bowls.
Frequently Asked Questions
How can I make this recipe dairy-free?
Use your preferred dairy-free cheese and this is recipe is easily dairy-free.
Can I Make These Vegetarian?
Yes. Skip the turkey sausage and add extra black beans, scrambled eggs, cheese, or another protein option like tofu or veggie sausage.
How Do I Reheat?
Microwave until warmed through, stirring halfway if needed. If the eggs seem a little dry after reheating, add salsa, hot sauce, or avocado before serving.
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes. Diced Yukon gold, red potatoes, or russet potatoes would also work. Cooking time may vary slightly depending on the size of the cubes.
Tips for Success
Dice the sweet potatoes small. Smaller cubes cook faster and get better browned edges, which makes the bowls taste better after reheating.
Spread the sweet potatoes out on the pan. If they are too crowded, they will steam instead of roast. Use two baking sheets if needed.
Don’t overcook the eggs. Since these bowls will likely be reheated, cook the scrambled eggs until just set so they don’t become too dry.
Add fresh toppings later. Salsa, avocado, green onions, cilantro, or Greek yogurt are best added right before eating.
Customize the bowls. Swap in different veggies, use another type of sausage, add extra beans, or top with whatever sauce you love.
Roasted Sweet Potato Meal Prep Breakfast Bowls {High Protein & Fiber}
Ingredients
- 7-8 large eggs, scrambled
- 2 medium sweet potatoes
- 2 cups black beans, drained and rinsed ½ cup per bowl
- 8 Johnsonville Turkey Sausage Links or preferred sausage
- ¾ cup shredded pepper jack cheese I used Private Selection Jalapeno Pepper Jack
- 1 cup diced cherry tomatoes
- 1 tablespoon olive oil
- Salt, pepper, paprika to taste
- Diced bell peppers and onions (add to eggs)
- Sliced avocado
- Salsa
- Hot Sauce
- Jalapenos
- Olives
Method
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Wash and dice the sweet potatoes into small, bite-sized cubes. Add them to the baking sheet and toss with olive oil, salt, pepper, and paprika. Spread them out in an even layer so they roast instead of steam.Roast for 30–40 minutes, flipping halfway through, until the sweet potatoes are fork-tender and lightly browned on the edges. You can also air fry the sweet potatoes if preferred.
- While the sweet potatoes cook, prep the remaining ingredients. Dice the cherry tomatoes, if using. Quarter the turkey sausage links into bite-sized pieces. If desired, warm the turkey sausage in a skillet until lightly browned.
- Assemble the bowls with roasted sweet potatoes, scrambled eggs, 1/2 cup black beans, cherry tomatoes, turkey sausage, shredded cheese, and hot sauce.
- For meal prep, store the bowls in airtight containers in the fridge for up to 4 days. Add salsa, avocado, or any fresh toppings when ready to eat. Customize with your favorite veggies, sauces, or toppings.
Notes
Tried this recipe?
Let us know how it was!I hope this recipe gives you some inspiration for meal prepping breakfast! Feel free to follow along for infrequent updates and check out my FREE e-books: 5-Day High Protein and Fiber Meal Plan and 33-Page E-Book to Prioritize Your Health.