Sweet Potato Bowls

Our favorite go-to weekend breakfast. The easiest and most delicious way to add vegetables to your morning. We use these leftovers for burrito bowls and other easy lunches throughout the week!

Sweet Potato Bowls

Sweet Potato Bowls

Prep Time:10 minutes
Cook Time:25 minutes
Yield: 6


  • 2-3 large sweet potatoes, washed and quartered length wish and then cut into ~1/4 inch thick pieces
  • A few shallots, peeled
  • Handful cherry tomatoes
  • 1 tablespoon olive oil or avocado oil
  • 1 avocado, diced
  • Sprinkle cotija cheese
  • 1/4 cup Green Goddess Dressing (optional)
  • salt to taste
  • pepper to taste

Optional Additional Ingredients

  • 1/2 bag broccoli florets
  • 2 large bunches sautéed spinach
  • Sprinkle of hemp seeds


Kid Tip:
Let your kids help wash the vegetables and spread out the ingredients. We love kid safe knives and here’s how to teach your kid to crack an egg!
Serve these with our favorite Green Goddess Dressing and make these your own. Great recipe to add any left over vegetables you have on hand!
For babies on solids but less than 12 months, omit the salt and make sure the cherry tomatoes are cooked well and cut in half before serving. 
For kids (especially 4 years and younger), make the cherry tomatoes are cooked very well and cut in half before serving given choking hazard. 


  • Preheat over 450 F and line baking sheet with Silpat or parchment paper.
  • Spread sweet potatoes, shallots, cherry tomatoes, and broccoli (if using) on the baking sheet. Coat with oil and spread onto a single layer on the baking sheet.
  • Sprinkle with salt and pepper to taste.
  • Bake for 10 minutes. Mix and move the mixture around and then bake for an additional 10-15 minutes or until potatoes are cooked through.
  • Scramble eggs or cook as desired.
  • Serve eggs over veggie mixture and avocado. Sprinkle with cotija cheese, Green Goddess Dressing, and any other additional garnishes.