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Savory Gluten-Free Breakfast Bowl (Sweet Potato, Veggies & Eggs)

✨ Why You’ll Love This Recipe
Hey there — Claire here!
Not every breakfast needs to be sweet, and this savory bowl proves it. We’re layering up roasted sweet potatoes, sautéed greens, creamy avocado, and a perfectly cooked egg — all naturally gluten-free, full of flavor, and balanced to fuel your day.
Whether you're meal prepping for the week or need a feel-good brunch option, this gluten-free breakfast bowl has your back.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
  

For the Bowl

  • 1 medium sweet potato, diced
  • 1 tbsp olive oil
  • ½ tsp smoked paprika (optional but amazing)
  • ¼ tsp salt
  • 1 cup fresh spinach or kale
  • ½ small red onion, thinly sliced
  • ½ avocado, sliced or cubed
  • 2 large eggs (fried, poached, or soft boiled)
  • Optional: 1 tbsp feta cheese or dairy-free cheese

Optional Add-Ons

  • 1 tbsp salsa or hot sauce
  • Fresh chopped cilantro
  • Sprinkle of everything bagel seasoning
  • 1 tbsp hemp seeds or chia seeds for extra fiber

Instructions
 

1. Roast the Sweet Potatoes

  • Preheat oven to 400°F (200°C).Toss diced sweet potatoes in olive oil, smoked paprika, and salt.Spread on a lined baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp on the edges.

2. Sauté the Veggies

  • While the potatoes roast, heat a drizzle of oil in a skillet. Sauté red onion for 2–3 minutes, then add spinach and cook until just wilted. Season with salt and pepper.

3. Cook the Eggs

  • Cook your eggs however you like — fried with crispy edges, soft-boiled with jammy centers, or poached for that café feel. Totally your call.
  •  Claire’s Tip: For soft-boiled: boil eggs for exactly 6 ½ minutes, then plunge into ice water.

4. Assemble the Bowl

  • Layer the roasted sweet potatoes, sautéed spinach, and red onions in a wide shallow bowl. Top with sliced avocado, eggs, and any extras — salsa, cheese, herbs, or a sprinkle of seeds.

Notes

Substitutions & Variations

  • Vegan? Swap eggs for crispy tofu or chickpeas
  • Dairy-Free? Skip the cheese or use a cashew-based sprinkle
  • Low FODMAP? Use zucchini instead of onions, and omit avocado if needed
  • More Protein? Add turkey bacon, chicken sausage, or a spoonful of quinoa

 Related Recipes

Sweet tooth calling? Try Fluffy Gluten-Free Pancakes

 Need grab & go? These Gluten-Free Morning Muffins hit the spot

 Prefer no-cook? Overnight Oats, 5 Ways
Keyword Breakfast Bowl, Gluten-Free