Description
Elevate your breakfast with this vibrant and flavor-packed Breakfast Sweet Potato Taco Bowl with Fried Egg. Enjoy the perfect blend of sweet and savory, topped with a runny egg and fresh ingredients for a gourmet morning meal.
Ingredients
Scale
- 1–2 medium sweet potatoes
- 1–2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lean ground beef
- 1–2 tablespoons taco seasoning
- 1–2 eggs
- Sliced or diced avocado
- Fresh salsa (pico de gallo) or jarred salsa
- Fresh cilantro
- Shredded cheddar, Monterey Jack, or Mexican cheese blend
- Sour cream or Greek yogurt
- Hot sauce
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube 1-2 medium sweet potatoes into ½-inch pieces.
- Toss the cubed sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper on a baking sheet.
- Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and caramelized.
- While the sweet potatoes are roasting, heat a large skillet over medium-high heat.
- Add the ground beef to the skillet and cook until fully browned, about 5-7 minutes.
- Drain any excess fat from the skillet.
- Stir in taco seasoning and a couple of tablespoons of water, letting it simmer for 2-3 minutes until the water evaporates.
- In a non-stick skillet, heat a small pat of butter or a drizzle of olive oil over medium-low heat.
- Crack 1-2 eggs into the pan and cook for 3-4 minutes until the whites are set and the yolk is runny.
- Season the eggs with salt and black pepper.
- Assemble the bowl by creating a base with the roasted sweet potatoes, adding the seasoned ground beef, and topping with the fried egg.
- Add toppings: avocado, salsa, shredded cheese, sour cream or Greek yogurt, and cilantro. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Roasting and frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 200 mg
Keywords: You can roast sweet potatoes ahead of time and store them in the fridge for quick reheating. Ground beef can also be prepped in advance to save time in the morning.