A balanced and flavorful breakfast bowl made with roasted sweet potatoes, shredded chicken, soft eggs, and creamy avocado. Simple to prepare and packed with nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 medium sweet potatoes, peeled and diced
1–2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt and pepper, to taste
1½ cups shredded cooked chicken
2–4 eggs
1–2 avocados, sliced
Optional: fresh herbs, chili flakes, lemon juice, tahini, or yogurt
Instructions
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Preheat oven to 425°F (220°C).
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Toss sweet potatoes with oil, paprika, garlic powder, salt, and pepper.
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Spread on a baking sheet and roast for 25–30 minutes, turning once.
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Heat shredded chicken in a skillet with oil or broth until warmed through.
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Cook eggs as desired—poached, fried, or scrambled.
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Fill bowls with sweet potatoes, chicken, eggs, and avocado.
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Add toppings of choice and serve warm.
Notes: