Name: Sweet Potato Breakfast Bowls
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 medium sweet potatoes (Choose medium sweet potatoes for even roasting); 1/2 cup cooked quinoa (Can swap with brown rice, farro, or bulgur); 1/2 cup black beans (Drained and rinsed; can substitute with pinto beans or chickpeas); 1 avocado (Sliced; use ripe but firm avocado for best results); 1/4 cup feta cheese (Crumbled; can use dairy-free alternative or omit for a vegan option); 1/4 cup chopped green onions; Salt and pepper to taste; Olive oil (Can substitute with avocado oil or tahini); Hot sauce (optional) (For added heat; alternatives include sriracha or harissa)

Sweet potato halves filled with warm quinoa, black beans, creamy avocado, and salty feta make a bright, filling breakfast or brunch bowl. The mix delivers sweet roasted potato flesh, nutty quinoa, soft beans, and a creamy fresh bite from avocado — plus a tang from feta and a pop from green onion. It’s simple to make because the oven does most of the work while you cook the quinoa and prep toppings. Ready in about an hour, these bowls feel special but are easy enough for weeknights or a relaxed weekend. If you want to change it up, try pairing the bowl with a light green salad or a fried egg on top for extra protein. If you like similar bowls with chicken, you might also enjoy this chicken and sweet potato bowls recipe for a heartier meal.

Why You’ll Love This Sweet Potato Breakfast Bowls

Hands-off roasting: the oven cooks the sweet potatoes while you prep the rest.
Balanced textures: soft roasted sweet potato, fluffy quinoa, creamy avocado, and crumbly feta.
Easy to scale: the recipe is simple to double or halve for more people.
Packed with fiber and plant protein from quinoa and black beans.
Flexible toppings: swap or add items to match what you have on hand.
Great for meal prep: components can be prepped ahead for quick mornings.
Bright, savory-sweet flavor profile that works for breakfast, brunch, or a light dinner.
Optional hot sauce adds a fast, satisfying kick without extra work.

What Is Sweet Potato Breakfast Bowls?

Sweet Potato Breakfast Bowls are roasted sweet potatoes split open and topped with cooked quinoa, black beans, sliced avocado, crumbled feta, and chopped green onions. The taste is a mix of sweet and savory: the sugar in the sweet potato softens and caramelizes in the oven, quinoa adds a mild nuttiness and bulk, black beans bring earthiness and protein, and feta gives a salty, tangy finish. Texture is a key part of the appeal — the soft, fluffy potato contrasts with the slightly chewy quinoa and creamy avocado.

This recipe uses simple roasting and stovetop cooking. It has a cozy, comfort-food vibe but still feels fresh and bright, so it suits weekday breakfasts, weekend brunches, or a light, healthy dinner. The bowl is built to be flexible: you can keep it vegetarian as written, add a fried or poached egg, or swap toppings for what you prefer.

Ingredients for Sweet Potato Breakfast Bowls

For the Base

2 medium sweet potatoes

For the Filling

1/2 cup cooked quinoa
1/2 cup black beans, drained and rinsed

For the Toppings

1 avocado, sliced
1/4 cup feta cheese, crumbled
1/4 cup chopped green onions

To Finish

Salt and pepper to taste
Olive oil
Hot sauce (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Quinoa: Swap with cooked brown rice, farro, or bulgur for a different texture. Use the same cooked volume.
Black beans: Canned pinto beans, chickpeas, or lentils work well if you want a different flavor or texture.
Feta cheese: For a dairy-free option, omit the feta or use a dairy-free crumbly cheese alternative. Goat cheese is an easy swap if you want tang with a softer texture.
Avocado: If avocados aren’t ripe or available, thinly sliced cucumber or a spoonful of hummus adds creaminess.
Olive oil: Use avocado oil or a light drizzle of tahini for a nutty finish.
Hot sauce: Sriracha, harissa, or a dash of smoked paprika can replace hot sauce for different heat profiles.

Step-by-Step Instructions

Step 1 – Preheat and prepare the sweet potatoes
Preheat the oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork so steam can escape while they roast. Lightly rub each potato with a little olive oil and place them on a baking sheet.

Step 2 – Roast the sweet potatoes
Bake the sweet potatoes for 45–60 minutes, until a knife slides into the center easily and they feel soft.
Visual cue: the skin should be slightly wrinkled and the potato should yield to gentle pressure.

Step 3 – Cook the quinoa while potatoes roast
While the sweet potatoes bake, cook the quinoa according to package instructions. Once cooked, fluff with a fork and season lightly with salt and pepper.

Step 4 – Prepare the toppings
Drain and rinse the black beans. Slice the avocado, crumble the feta, and chop the green onions. Have olive oil, salt, pepper, and hot sauce ready for final seasoning.

Step 5 – Open and fluff the sweet potatoes
When the potatoes are done, let them cool slightly so they’re easy to handle. Slice each potato open down the middle and use a fork to fluff the insides into a soft bed.

Step 6 – Assemble the bowls
Top each fluffed sweet potato with cooked quinoa, black beans, a few avocado slices, crumbled feta, and chopped green onions. Drizzle with olive oil, season with salt and pepper, and add hot sauce if you like.

Step 7 – Serve warm
Serve the bowls immediately while warm and enjoy.
Pro cue: If you plan to add a runny egg, serve the potato right after topping so the heat from the potato slightly cooks the egg.

Pro Tips for Success

Choose medium sweet potatoes so they roast evenly and fit on a baking sheet.
Pierce the potatoes well with a fork before baking to avoid steam bursts.
Roast on a rimmed baking sheet for easy cleanup and to catch any drips.
Cook quinoa slightly underdone if you’ll reheat later — it will soften more when combined with warm potato.
Use ripe but firm avocado to avoid mushy slices when assembling.
Taste and salt each component lightly; feta and olives add salt, so season carefully.
If you want a crisped top, place the assembled bowls under the broiler for 1–2 minutes, watching closely.

Flavor Variations

OPTIONAL: Add a fried or poached egg on top for extra protein and a silky yolk that mixes into the bowl.
OPTIONAL: Swap black beans for spicy chorizo-style tofu or sautéed mushrooms for a savory twist.
OPTIONAL: Add a spoonful of salsa or pico de gallo for fresh acidity and texture.
OPTIONAL: Stir a little lime zest and juice into the quinoa for a citrus boost.
OPTIONAL: Sprinkle toasted pumpkin seeds or chopped walnuts for crunch and nuttiness.
OPTIONAL: For more heat, toss black beans with chipotle in adobo before topping.

Serving Suggestions

Pair with a simple green salad dressed in lemon and olive oil for a light lunch.
Serve additional hot sauce or salsa on the side for guests to spice up their own bowls.
Add a fried egg or two on top for brunch or a fuller meal.
Present on a large platter for family-style brunch; let people pile their own toppings.
Serve with crusty bread if you want something to scoop up the flavored potato flesh.
Bring bowls to a brunch gathering; they hold up well and look colorful on the table.

Make-Ahead, Storage & Reheating

Make-ahead: Roast sweet potatoes up to 3 days in advance and store in the fridge. Cooked quinoa and rinsed beans can be prepped up to 3 days ahead as well. Keep avocado and feta separate until serving.
Storage: Store assembled components (not the avocado) in airtight containers in the fridge for 3–4 days. Avocado is best prepared right before serving.
Reheating: Reheat roasted sweet potatoes in a 350°F oven until warm (about 10–15 minutes) or microwave on medium power for 2–3 minutes. Reheat quinoa and beans in the microwave or on the stove, then assemble.
Texture changes: Avocado will brown and soften if stored; add it right before eating. Reheated potatoes may be drier — a drizzle of olive oil before reheating helps restore moisture.

Storage and Freezing Instructions

Freezing: Whole assembled bowls with avocado and feta are not ideal for freezing because avocado will change texture. Instead, freeze roasted sweet potatoes and cooked quinoa in separate airtight containers for up to 3 months.
To use from frozen: Thaw in the fridge overnight, then reheat the potato in the oven at 350°F until warm and fluffed. Add fresh avocado and feta after reheating.
If you must freeze assembled bowls without avocado, wrap tightly and freeze for up to 1 month; expect some texture change in the beans and cheese after thawing.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
520 | 14 g | 62 g | 23 g | 12 g | 380 mg

Estimates vary by brands and portions.

FAQ About Sweet Potato Breakfast Bowls

Q: My sweet potato isn’t soft after 45 minutes. What should I do?
A: Oven temps vary. Continue baking in 10–15 minute increments until a knife slides in easily. You can wrap the potato in foil to speed cooking slightly.

Q: How do I keep avocado from browning?
A: Add avocado just before serving and squeeze a little lemon or lime juice on the slices to slow browning.

Q: The quinoa turned out mushy. How can I avoid that?
A: Reduce the water slightly or shorten cooking time. Rinse quinoa before cooking and use a 1:1.5 ratio of quinoa to water for firmer grains.

Q: Can I use dried beans instead of canned?
A: Yes. Cook dried black beans until tender, then drain. Use about 1/2 to 3/4 cup cooked beans per serving amount in the recipe.

Q: Can I make these vegan?
A: Yes. Omit the feta or use a vegan cheese alternative. Everything else is plant-based.

Q: Will these bowls keep assembled for meal prep?
A: They keep best unassembled. Store roasted potatoes, quinoa, and beans separately, then assemble on the day you eat them to keep textures fresh.

Notes

Warm the plates or bowls slightly before serving to keep the dish warm longer.
For even faster prep, use pre-cooked or frozen quinoa that you can heat quickly.
Press a slice of lemon into avocado at the last moment for a brighter flavor contrast.
If you like extra creaminess, mix a spoonful of olive oil into the quinoa before topping.
Garnish with a few extra green onion rings for color and a fresh bite.

Troubleshooting

Problem: Bland flavor.
Fix: Taste and add salt in small amounts. A squeeze of lemon and a sprinkle of feta can brighten the overall taste.

Problem: Potato interior is dry after reheating.
Fix: Drizzle olive oil or a small pat of butter before reheating, or reheat in the oven wrapped in foil for moisture retention.

Problem: Beans are too watery or loose.
Fix: Drain and give them a quick sauté in a hot pan to evaporate excess water and concentrate flavor.

Problem: Feta or toppings fall off when eating.
Fix: Press toppings lightly into the fluffed sweet potato so they nestle into the flesh rather than sitting on top.

Problem: Avocado too ripe and mushy.
Fix: Use the avocado in a quick mash with lime and a pinch of salt as a spread instead of slices.

Problem: Quinoa gets clumpy after cooling.
Fix: Fluff quinoa with a fork and toss with a teaspoon of olive oil to keep grains separate.

Final Thoughts

These Sweet Potato Breakfast Bowls are an easy, satisfying way to start the day with a mix of sweet, savory, and creamy textures. They are forgiving, flexible, and full of flavor — perfect for a simple weekday meal or a cozy weekend brunch. For another take on stuffed sweet potatoes that leans into bright fresh toppings, check out this Sweet Potato Breakfast Bowl.