Skip Nav
Food Video
Go Under the Sea with Ariel's Fish Sticks Recipe (Sorry Flounder!)
Food Video
Avocado Cupcakes Are the Sweet Way to Fuel Your Avocado Obession
Fast and Easy
Smoothies That Won't Leave You Hungry Before Lunch

Sweet Potato and Spinach Breakfast Bowl

Take a Break From Cereal and Have a Veggie-Packed Breakfast Bowl Instead

The following is a post that was originally featured on M Loves M and written by Mara Ferreira, who is part of POPSUGAR Select Food.

I made this hearty sweet potato and spinach breakfast bowl for Matthew, and it was such a great meal. While I love oatmeal and cereal in the morning, having veggies, a healthy starch, and some protein will definitely fill you up until lunchtime. Also, why is everything so much better with an egg? This dish sans egg would be great for a dinner side dish, too!

Sweet Potato and Spinach Breakfast Bowl

Sweet Potato and Spinach Breakfast Bowl


I roasted the sweet potato the night before while I made dinner and then used it the next day, but you can definitely make it in the morning, too.

Sweet Potato and Spinach Breakfast Bowl


  1. 1 sweet potato, peeled (if you like) and cut into 1/4-inch slices
  2. 3 tablespoons extra-virgin olive oil, divided
  3. 1 1/4 teaspoons kosher salt, divided
  4. 1/4 cup finely diced yellow or white onions
  5. 5-6 cups tightly packed spinach leaves
  6. 1 tablespoon unsalted butter
  7. 2 eggs
  8. 1/4 cup goat cheese, crumbled
  9. 1/4 cup fresh chives, minced


  1. Preheat the oven to 425°F. Line a sheet pan with parchment.
  2. Toss the sweet potato slices with 2 tablespoons olive oil and 1 teaspoon salt. Roast on the prepped sheet pan for 30 minutes, flipping once in between, until browned but not dry.
  3. Sauté the onion with the remaining 1 tablespoon olive oil in a large sauté pan over medium-high heat until soft and translucent. Add the potatoes, spinach, and the remaining 1/4 teaspoon salt, and sauté for about 30 seconds to 1 minute, until the spinach is wilted. Toss with tongs, if necessary.
  4. Heat the butter in a nonstick pan over high heat. Crack the eggs into a small bowl, and slide them into the pan. Cook until the whites are set, but the yolks are running, about 2 minutes.
  5. Divide the potato mixture into the two bowls. Slide the eggs onto the potatoes. Sprinkle with goat cheese and chives. Enjoy immediately.
Around The Web
Join The Conversation
Healthy Spinach Recipes
Coffee Protein Smoothie
How Chefs Fry Eggs
How to Prep Week of Smoothie Freezer Packs
Chicken and Cauliflower Rice Soup
Easy Tomato-Chickpea Soup
Chicken Pot Pie Soup Recipe
Spinach vs. Kale Nutrition
Chocolate Peanut Butter Protein Balls
Healthy Berry and Yogurt Dessert Pizza
From Our Partners
Latest Food
All the Latest From Ryan Reynolds