American · Breakfast
Turkey Bacon Avocado Breakfast Bowl
A protein-forward breakfast bowl layering scrambled eggs, crisped turkey bacon, and sliced avocado over roasted sweet potato and wilted baby spinach. Cherry tomatoes and lime add brightness, with scallion and black pepper for savory depth. Served warm.
$5
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
689Calories
52.3gProtein
37.4gFat
42.6gCarbs
9.8gSugar
10.4gFiber
1638mgSodium
617mgChol
8.6gSat Fat
1042mgPotassium
89mgCalcium
3.2mgIron
0.8mcgVitamin B12
42mgVitamin C
gluten-free
high-fiber
protein-rich
herb-salt
hidden-gems
breakfast-smoothies
gluten-free
breakfast
Instructions
1
Prep
Dice the sweet potato into small cubes, halve the cherry tomatoes, slice the scallion and avocado, and measure out the spinach.
2
Roast
Toss sweet potato with olive oil on a sheet pan and roast at 425°F for 15 minutes until edges brown and a fork slides through easily.
3
Fry
Cook turkey bacon in a dry nonstick skillet over medium heat for 5 minutes, turning once, until crisp and browned at the edges, then chop.
4
Scramble
Wilt the baby spinach in the skillet over medium heat, then beat the eggs with salt and pepper, add to pan, and stir for 2 minutes until softly set.
5
Plate
Layer sweet potato, spinach, and eggs in a bowl, top with chopped bacon and avocado, scatter tomatoes and scallion, squeeze lime juice over, and crack black pepper on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g turkey bacon, 3 strips
- 44 large eggs
- 11 avocado (150g)
- 11 oz311g sweet potato
- 2 handful60g baby spinach
- 1010 cherry tomatoes (150g)
- 22 scallion
- 2 tbsp2 tbsp olive oil
- 11 lime
- salt and black pepper to taste
