Savory Sweet Potato Avocado Breakfast Bowl

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Savory sweet potato avocado breakfast bowl if full of nutrient dense plant based foods that combine protein, carbs and fat to supercharge your morning routine!

How to Make Savory Sweet Potato Avocado Breakfast Bowl

This sweet potato breakfast recipe is very easy to make for a weekday or weekend vegan breakfast. These sweet potato breakfast potatoes are ready in 20 minutes.

First you will need to dice your potatoes. Next, add your potatoes to skillet and steam then remove cover and cook until tender. This recipe calls for oil, but you could easily water sauté vs. using oil if you are oil free.

While your potatoes are finishing on the stovetop, whisk together your tahini drizzle. After your tahini dressing is made, add your kale to the skillet to steam lightly.

Finally, add your cooked vegetables to a bowl and add your radishes, avocado, hemp seeds and tahini drizzle.

This sweet potato breakfast bowl is one of my husband’s favorite savory plant based breakfasts!

Ingredients in Vegan Sweet Potato Hash

This breakfast bowl hash of a mix and match plant and protein is delicious and one you will have on repeat during colder months!

Each ingredient in this nutrient dense breakfast dish was chosen carefully to give you a combination of protein + fat + carbs to supercharge your morning! Here is what you will need:

  • Sweet Potatoes
  • Kales
  • Avocado
  • Radishes
  • Tahini
  • Hemp Seeds
  • Sunflower Seeds

This sweet potato power bowl with the addition of hemps seeds contains all essential amino acids – making it plant powered! Listen to our podcast to learn more about hemp seeds and more.

How to Serve and Store Sweet Potato Breakfast

This vegan breakfast power bowl is best ate fresh! My husband would tell you it makes great leftovers as well. (he will eat anything with a potato…).

We agree with all of it though! This is a great breakfast to have right away for a lazy Sunday brunch, but if you have leftovers, definitely enjoy them on Monday for breakfast. Pair with some fresh oranges, grapes or apples, gluten free waffles, tofu scramble, your favorite morning hot beverage and an epic vegan brunch plan just got put on your calendar for this weekend.

Here are some frequently asked questions about sweet potato breakfast bowl:

  1. Is it okay to eat sweet potato for breakfast?
    Sweet potatoes are full of fiber, healthy carbs, and vitamin A. They are a healthy way to start the day especially when paired with protein (hemp seeds + tahini) and fresh greens!
  2. Is a sweet potato healthier than a white potato?
    Both types of spuds have their own unique nutritional superpowers. White potatoes are high in potassium and sweet potatoes in vitamin A.
  3. Is avocado healthy to eat at breakfast?
    Avocado is a healthy fat that balances the carbs in sweet potatoes. If balancing fats + protein + carbs is important to you, this plant based breakfast is a great choice!

If you make this avocado, sweet potato breakfast power bowl, we would love to know! Tag @badtothebowl on social media.

*this recipe was made in partnership with Fit Fab Life.

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Savory Sweet Potato Avocado Breakfast Bowl

Sweet potato breakfast bowl is a savory way to start the day!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Irresistible Whole Food Plant Based Meals, Vegan
Servings: 4 servings
Calories: 300kcal


  • 2 small to medium sized sweet potatoes, diced (about 4 cups)
  • 1 Tbsp avocado or coconut oil
  • 1 pinch each salt and pepper
  • 4 cups kale
  • 1 Tblsp Tahini 
  • 1 tsp garlic
  • 1 tsp lemon juice
  • 1/2 tsp cumin
  • 3 tsp water
  • sliced radishes
  • 1 medium ripe avocado, sliced
  • 2 Tblsp hemp seeds
  • 2 Tblsp sunflower seeds
  • Fresh chopped cilantro


  • Heat a larger skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
  • Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender – about 10-15 minutes total. During last 5 minutes of cooking add kale to skillet to wilt slightly.
  • Combine Tahini, garlic and cumin and stir until smooth. Add a teaspoon of water at a time to thin dressing if needed.
  • To serve, divide kale and potato mixture between serving plates and top radishes, avocado, hemp seeds and cilantro. Serve with dressing on the side.
  • Enjoy immediately. Leftovers will keep (stored separate from dressing) for 2-3 days, though best when fresh.


Calories: 300kcal

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