Easy Breakfast Sweet Potato Taco Bowl with Fried Egg Recipe
Enjoy a vibrant and delicious Breakfast Sweet Potato Taco Bowl topped with a perfectly fried runny egg. This recipe combines sweet roasted sweet potatoes with savory seasoned ground beef, fresh avocado, salsa, cheese, and creamy sour cream or Greek yogurt, offering a flavorful and balanced start to your day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Roasting and Frying
- Cuisine: Mexican
Ingredients
Sweet Potatoes
- 1–2 medium sweet potatoes, peeled and cubed into ½-inch pieces
- 1–2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Ground Beef
- 8 ounces lean ground beef
- 1–2 tablespoons taco seasoning
Eggs
- 1–2 eggs
Toppings
- 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: Set your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare the Sweet Potatoes: Peel and cube 1 to 2 medium sweet potatoes into roughly ½-inch pieces, ensuring uniform size for even roasting.
- Toss with Seasonings: In a large bowl, combine the cubed sweet potatoes with olive oil, cumin, chili powder, smoked paprika, salt, and black pepper, mixing until all pieces are evenly coated.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until they are tender inside and caramelized on the edges.
- Cook the Ground Beef: While the sweet potatoes roast, heat a large skillet over medium-high heat. Add the lean ground beef and cook for 5-7 minutes until fully browned, breaking it apart as it cooks.
- Season the Beef: Drain excess fat from the skillet, then stir in taco seasoning along with 1-2 tablespoons of water. Let it simmer for 2-3 minutes until the seasoning is well absorbed and the water has evaporated.
- Fry the Eggs: Heat a non-stick skillet over medium-low heat with a small amount of butter or olive oil. Crack in 1 or 2 eggs and cook for 3-4 minutes until the whites are set but the yolk remains runny. Season with salt and black pepper.
- Assemble the Bowl: Begin with a generous base of roasted sweet potatoes, add the seasoned ground beef over them, then top each bowl with a fried egg.
- Add Toppings: Finish by adding sliced or diced avocado, fresh or jarred salsa, shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and hot sauce to taste. Serve immediately while warm.
Notes
- Adjust the number of eggs and seasonal toppings based on serving size.
- For a vegetarian version, substitute ground beef with cooked black beans or plant-based crumbles.
- If you prefer a firmer egg yolk, cook the eggs slightly longer or flip for over-easy eggs.
- Use fresh pico de gallo for a zesty and bright flavor, or opt for jarred salsa for convenience.
- This bowl can be made ahead by roasting sweet potatoes and cooking beef in advance; reheat and fry eggs fresh when ready to serve.
- Add hot sauce sparingly according to heat preference.
