Sweet Potato Breakfast Meal Prep Bowls

Make these sweet potato breakfast meal prep bowls ahead of time and you'll be rewarded with four delicious, veggie-packed breakfasts waiting for you in the fridge.

What's not to love about these sweet potato breakfast meal prep bowls? They are packed with nutrient-dense vegetables and also full of flavor. The sweet potatoes are cooked in a little olive oil and chili powder, then portioned into individual bowls for easy prep.

For years, my focus has been on creating simple, nutritious meal prep recipes to help my readers manage their busy schedules without sacrificing nutrition. This breakfast bowl recipe is one of my favorites because it truly checks all the boxes.

Breakfast Bowl Ingredients

Below is an overview of the ingredients you will need to make this recipe. For detailed ingredients, amounts, and instructions scroll to the printable recipe card at the bottom of the page.

• Produce: sweet potatoes, bell peppers, and mushrooms
• Spices: chili powder, salt, and chili powder
• Olive Oil: avocado oil would also work well
• Eggs
• Milk

How to Make Breakfast Bowls

You will need a mixing bowl and cooking pan for this recipe. Simply follow the step-by-step instructions below or scroll to the printable recipe card at the bottom.

1. Start by tossing the olive oil, sweet potatoes, chili powder and salt. Next, add them to a large pan and cook over medium heat for 10 minutes, stirring occasionally.
2. Now, add ½ cup water to the pan and cover. Cook for 10 more minutes, or until sweet potatoes are softened. Then you can portion it into 4 containers.
3. Add additional olive oil to the pan if necessary. Then add the bell peppers and mushrooms. Cook for about 5 minutes (until they have softened).
4. While cooking the veggies, beat the eggs with the milk, chili powder and salt. Then add them to the pan with the veggies and cook for 3 more minutes, or until eggs are cooked through.
5. Now, add these ingredients to the 4 containers with the sweet potatoes.

Storage and Reheating Instructions

These breakfast bowls can be stored in the refrigerator for up to 4 days. Be sure to allow the recipe to cool completely prior to placing in an airtight container.

You have a couple reheating options. You can reheat in the microwave in 30-second increments until heated to your desired level or toss in a skillet on medium heat until heated through. Toss the ingredients occasionally if reheating in a skillet.

Tips for The Perfect breakfast bowls:

• want to mix up the flavors? Swap out the chili powder for one of these 7 Easy Dry Rubs
• Customize the veggies with alternatives like asparagus, jalapenos, onions, etc.
• Looking for more savory breakfast recipes? Check out these 7 Healthy Breakfast Egg Muffins

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Sweet Potato Meal Prep Breakfast Bowls

5 from 3 votes

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Total Time: 45 minutes mins

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Make these sweet potato breakfast meal prep bowls ahead of time and you'll be rewarded with four delicious, veggie-packed breakfasts waiting for you in the fridge.

4

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 4 cups sweet potatoes cut into ½ inch cubes
• ▢ 2 teaspoons chili powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup water
• ▢ 2 bell peppers diced
• ▢ 1 cup mushrooms sliced
• ▢ 4 eggs
• ▢ ¼ cup milk
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon chili powder

Instructions 

• In a large bowl, toss the olive oil, sweet potatoes, chili powder and salt. Add to a large pan and cook over medium heat for 10 minutes, stirring occasionally.
• Add ½ cup water to the pan and cover. Cook for 10 more minutes, or until sweet potatoes are softened. Portion out into 4 containers.
• Add additional olive oil to the pan if necessary. Add the bell peppers and mushrooms, and cook for 5 minutes until softened.
• While cooking the veggies, beat the eggs with the milk, chili powder and salt. Add to the pan with the veggies and cook for 3 more minutes, or until eggs are cooked through.
• Add to the 4 containers with the sweet potatoes.
• StorageStore in the fridge for up to 4 days.
• To ServeHeat in the microwave until steaming hot. Serve with salsa and/or avocado.

Nutrition Information

Serving: 1breakfast bowl, Calories: 235kcal, Carbohydrates: 32g, Protein: 10g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 188mg, Sodium: 479mg, Fiber: 7g, Sugar: 8g

Author: Annie Holmes

Course: Breakfast

Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Annie

Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.

When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.