Power Breakfast Bowl: Roasted Sweet Potatoes, Black Beans & Avocado


  • 2 boiled eggs

Roasted sweet potatoes

  • 1/2 tablespoon coconut oil
  • 1 cup diced sweet potatoes
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 tablespoon coconut oil
  • 3/4 cup cooked black beans (you can use black beans from the can, washed and drained)
  • 1/2 cup cooked chickpeas (you can use chickpeas from the can, washed and drained)
  • Avocado slices

Spinach run down/sautéed mixture

  • 3 cups baby spinach
  • 2 tablespoons coconut milk or almond milk
  • 1/4 cup chopped bell peppers
  • 2 tablespoons chopped onions
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • Sriracha to taste


  1. Preheat oven to 425 F degrees. Drizzle the 1/2 tablespoon coconut oil over the sweet potatoes. Pour the sea salt & black pepper to taste, and 1/2 teaspoon garlic powder, 1/2 teaspoon cumin and and 1/2 teaspoon chili powder over and massage into the sweet potatoes.
  2. Pour onto a lined cookie sheet (lined with foil or a silicone mat) and roast for 20 minutes until crisp on the outside and fully cooked through.
  3. While sweet potato is roasting, in a pan over medium high heat, heat 1/2 tablespoon coconut oil, and add the chickpeas and black beans. You can mix them together or separate them if you want. Toss with remaining spices (1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder & sea salt and pepper to taste). Heat, stirring occasionally, for about 5 minutes until warm and chickpeas become crispy. Remove from pan and set aside.
  4. In the same pan, add the baby spinach, coconut milk, chopped bell peppers, chopped onions and minced garlic. Stir together, cover with lid and allow to cook down for about 3 to 5 minutes until spinach is wilted. Remove lid and stir everything together to combine. Season with salt and pepper to taste.

To Assemble Bowls

  1. Assemble equal amounts of each ingredient in the bowls and top with egg. Cut egg in half (I love soft boiled eggs) and drizzle with Sriracha. Enjoy!


Recipe Notes

Makes 2 bowls. I prefer to make all these ingredients ahead of time for meal prep and eat them throughout the week! They all last very long in the fridge. Just portion out the bowls and reheat on stove top prior to eating.

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