A nourishing breakfast bowl with roasted sweet potatoes, shredded chicken, a soft-cooked egg, and creamy avocado. Great for busy mornings or weekend brunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 medium sweet potatoes, peeled and cubed
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: herbs, chili flakes, tahini, lemon juice
Instructions
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Preheat oven to 425°F (220°C).
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Toss sweet potatoes with oil, spices, salt, and pepper.
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Roast for 25–30 minutes, flipping once.
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Heat chicken in a skillet with oil or broth until warmed through.
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Cook eggs to your liking—poached, fried, or scrambled.
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Assemble bowls with sweet potatoes, chicken, egg, and avocado.
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Top with optional garnishes and serve warm.