Sweet Potato, Turkey Bacon, Spinach and Egg Breakfast Bowl

sweet potato breakfast bowl


Sometimes recipes are so simple I don’t even think about sharing them here, but when one comes along that I start making over and over again, I figure I should probably tell you about it.

A few months ago, I started using a meal planning service called Platejoy. I won’t yet go into all the details of it (more to come at a later date), but just know that I’ve really enjoyed some aspects of it and there have been a couple of dishes that I’ve been eating on a regular basis – one being this breakfast bowl.

The first time I followed their recipe exactly as directed, but felt it was too heavy on sweet potato and too light on eggs for our taste, so since then I’ve been using my tweaked version below.

Sorry that my photo isn’t better. I really hadn’t planned to put this on the blog, but after making this breakfast for probably the dozenth time, I decided to just snap a pic with my iphone when it was still pretty dark out this morning, and write up a quick post. Hopefully you’ll trust me that it might not be a beauty but it’s filling, nutritious, and best of all – so quick and easy to make! Win.


Sweet Potato, Turkey Bacon, Spinach and Egg Breakfast Bowl

Serves 2. Adapted from PlateJoy recipe.


1 sweet potato

4 turkey bacon slices

2 green onions

3 cups fresh baby spinach

3 eggs


Poke sweet potato with a fork, then cook in microwave 5 minutes, or until soft.

Dice turkey bacon and green onion. Add to a large skillet over medium-high heat and cook 5 minutes, until turkey bacon is browned.

Reduce heat to medium, and add spinach to skillet, stir until spinach wilts. Dice cooked sweet potato (remove skin first if you prefer) and add to skillet. Season all with salt and pepper to taste.

Add egg to pan, stir and cook until done, approximately 1-2 minutes.