All Recipes, Breakfast, Dairy Free, Savory, Vegetarian, Whole30

Sweet Potato & Tahini Breakfast Bowl

This Sweet Potato & Tahini Breakfast Bowl is delicious, easy, and healthy! It’s perfect for breakfast, but it would be fantastic for lunch too! This bowl is Paleo, vegetarian, and Whole30, and it’s a savory twist on the classic sweet potato bowl.

Sweet Potato & Tahini Breakfast Bowl

This bowl made me realize just how much I love purple sweet potatoes. I mean, I love every kind of sweet potato, but purple sweet potatoes are just extra cool! While I admit that their texture and flavor aren’t as great as a normal yam, their color makes up for it. I used a purple sweet potato because I thought it would be beautiful with the yellow egg yolk and the green avocado, but go ahead and use a normal sweet potato if that’s all you have! Heck, use a white sweet potato if you want to.

I’ve wanted to make a savory sweet potato bowl for ages. Seeing as sweet potatoes + runny eggs is my favorite combo on the planet, I thought I would make a savory bowl that featured a runny fried egg. To jazz things up a bit, I decided to add tahini and a bit of za’atar. Then, I tasted the za’atar and decided I didn’t like it. So I added pistachios. Who doesn’t like those?

Sweet Potato & Tahini Breakfast Bowl

If you don’t like pistachios, I don’t think we can be friends. Case in point: my pistachio chocolate chunk cookies. They are LIFE.

Okay, back to this Sweet Potato & Tahini Breakfast Bowl! (Can you tell I get distracted easily?) I drenched the whole bowl in tahini because . . . well, obviously. Do I need to explain why? It goes so well with the fresh, creamy avocado, the crunchy pistachios, and the fluffy sweet potato.

Speaking of “fluffy” sweet potatoes, try to add as much volume to your potato as possible! Here’s how I prepared my sweet potato: 1) I baked it at 400 Fahrenheit for an hour, until it was soft and caramelly. (Yep, that’s a word.) 2) I scraped the flesh into a blender along with some coconut oil, tahini, almond milk, and salt. 3) I blended it. Done!

You definitely don’t have to blend tahini into your sweet potato. In fact, I’d almost discourage you from doing so; I think it made my sweet potato a bit too dense and savory. Tahini has a very bitter flavor, which is good in moderation . . . not in everything! I added tahini to mine because I’m lazy — I made homemade tahini, and I didn’t want to wash the blender before I blended my sweet potato. Don’t be like me, unless you want sweet potatoes that have the texture of refried beans.

Sweet Potato & Tahini Breakfast Bowl

Actually, the refried “bean” potatoes were pretty good! They actually looked like beans, and I made a burrito with them later that night. It was good, but not as good as this bowl. 😉 If you’re a fan of exotic flavors, savory eats, and “bowl” foods (I LOVE eating my meals out of bowls!), this Sweet Potato & Tahini Breakfast Bowl is for you!

I hope you make this recipe & love it as much as I do! If you do, be sure to post a picture on Facebook or Instagram, and tag me @mysweetpotatolife! Someone just made my Pea Pesto Zoodles the other day, and I got irrationally excited – just like I do every time someone makes something from my blog!

Cheers!

Sweet Potato & Tahini Breakfast Bowl

Print Recipe
Sweet Potato & Tahini Breakfast Bowl
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
person
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour
Servings
person
Ingredients
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Scrub the sweet potato thoroughly to remove dirt from the skin, and prick it all over with a fork. Wrap the sweet potato with a sheet of aluminum foil, and bake it in the preheated oven for one hour.
  2. Meanwhile, fry one egg. (See notes for link to my blog post for "Perfect Fried Eggs.")
  3. Once the sweet potato is done, slice open the skin and allow it to cool for a few minutes. Scrape the cooled flesh into a blender. Add the butter or coconut oil, almond milk, and salt. For a thicker texture and a more savory flavor, add 2-3 teaspoons of tahini. Blend the whole mixture until it is smooth and creamy, or mash with a fork until desired texture is reached.
  4. Spread the sweet potato mash in a bowl. Top with the egg and avocado. Drizzle the bowl liberally with the tahini and sprinkle with za'atar and/or pistachios. Enjoy!
Recipe Notes

For "Perfect Fried Eggs," check out my blog post here!

For a nut-free version, use coconut milk in the sweet potato base. Omit the za'atar and pistachios, and sprinkle with sunflower seeds or sesame seeds.

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