Description
Make-Ahead Breakfast Bowls are the perfect solution for busy mornings. These bowls are packed with protein, healthy fats, and fiber, offering a balanced meal that can be customized to your preferences. Great for meal prep, they can be stored in the fridge for several days, making them a convenient and healthy option for breakfast or even lunch.
Ingredients
Scale
Base Ingredients:
- 4 large eggs (or egg whites for a lighter option)
- 1 large sweet potato, diced (or regular potato, if preferred)
- 1 tablespoon olive oil
- 1/2 cup cooked quinoa (or brown rice for a heartier option)
- 1/2 cup cooked black beans (optional for added protein)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
- 1 avocado, sliced (for healthy fats)
- Salt and pepper, to taste
- 1 teaspoon smoked paprika, for extra flavor
Topping Ingredients:
- Salsa or hot sauce for added flavor
- Fresh cilantro (optional, for garnish)
- Lime wedges, for a fresh citrus kick
Instructions
- Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the diced sweet potato on it. Drizzle with olive oil and sprinkle with salt, pepper, and smoked paprika. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly crispy.
- Cook the Eggs: While the sweet potatoes are roasting, scramble the eggs in a skillet over medium heat. For a fluffier texture, add a splash of water or milk to the eggs before cooking. Cook until the eggs are fully scrambled but still moist, and then set them aside.
- Assemble the Bowls: Once the sweet potatoes are roasted, it’s time to assemble the bowls. Start by dividing the quinoa or brown rice evenly between your meal prep containers. Add a scoop of the roasted sweet potatoes on top of the grain base.
- Layer the Eggs and Toppings: Next, add the scrambled eggs to each bowl. Follow with a scoop of black beans (if using) and a sprinkle of shredded cheese. Lastly, add a few slices of avocado on top for a creamy texture.
- Add Toppings: For extra flavor, top your bowls with a spoonful of salsa, a drizzle of hot sauce, and a generous sprinkle of fresh cilantro. Serve with a wedge of lime on the side to add a zesty citrus kick before eating.
Notes
- Cook the ingredients separately: Roasting the sweet potatoes separately ensures they stay crispy. Likewise, cooking the eggs and grains separately helps maintain their texture and flavor.
- Don’t overcook the eggs: Since the eggs will be stored in the fridge and reheated, it’s important to cook them just until they’re scrambled but not too dry.
- Customize the toppings: Add salsa, avocado, or a sprinkle of cheese as per your preference. If you’re following a Whole 30 breakfast hash plan, skip the cheese and opt for more veggies.
- Adjust for your dietary needs: Swap ingredients as needed—use quinoa for a gluten-free option or brown rice for a heartier bowl. You can also make a vegan breakfast bowl by omitting the eggs and cheese, and using plant-based protein like tofu or tempeh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 180mg
Keywords: Make-Ahead Breakfast Bowls, healthy breakfast bowls, breakfast meal prep, healthy meal prep breakfast