This sweet potato breakfast bowl is roasted sweet potato, scrambled egg whites, salty ham, and fresh avocado and tomatoes, all in one bowl, and it’s still only 400 calories with 41 grams of protein! It’s become one of my favorite healthy breakfast bowls when I’m craving something savory instead of sweet, which is most mornings for me. Drizzle it with sriracha or your favorite hot sauce and breakfast is basically done.

A high protein breakfast bowl containing scrambled egg whites, chopped ham, sliced avocado, cherry tomatoes, and a roasted sweet potato wedge garnished with green onions.

A Quick Look At The Recipe

Recipe Name: Sweet Potato Breakfast Bowl with Egg Whites
Calories: 400 cal
Protein: 41g
Fat: 9.9g
Carbs: 32.2g

A Savory, High Protein Breakfast Bowl You Can Prep Ahead

This is the kind of breakfast that makes hitting your protein goals easy before 9am! The sweet potato roasts in the oven while you scramble the eggs, so there’s almost no hands-on effort here, which is exactly how I like my mornings. Ham adds a salty bite, and fresh avocado and tomatoes make it feel like way more than just eggs and a side. If you’re an egg person like me, my egg white veggie breakfast bake is another favorite worth trying.

At 400 calories and 41 grams of protein per bowl, this is a SUPER macro-friendly, high protein breakfast bowl I make again and again, and it never gets old.

Before You Start: Tips for a Sweet Potato Breakfast Bowl

Roast the sweet potato first. It takes 25 to 30 minutes, longer than the eggs, so get it in the oven before you touch anything else.
Buy liquid egg whites. This recipe uses a full cup (240g), sold in a carton right near the regular eggs.
Use a nonstick skillet. It keeps the egg whites from sticking while they scramble.
Chop the ham small. Smaller pieces brown faster and spread more evenly through the eggs.
Add the avocado and tomatoes fresh. They don’t hold up once reheated, so save them for right before you eat, especially if you’re meal prepping.
Keep hot sauce on hand. A drizzle of sriracha or your favorite hot sauce finishes the whole thing off.

A bowl of scrambled egg whites topped with sliced avocado, cherry tomatoes, and chopped green onions

What You’ll Need for a Sweet Potato Breakfast Bowl

Sweet potato: ½ medium potato, baked (100g). I use the same cut-side-down trick as my roasted sweet potato halves so the edges get nice and caramelized.

Egg whites: 1 cup, liquid (240g). Found in a carton near the eggs.

Deli ham: 2 oz, chopped (56g).

Avocado: ¼ cup, sliced (30g).

Cherry tomatoes: ¼ cup, halved (30g).

Sriracha: 2 tsp (8g), or your favorite hot sauce or salsa.

You’ll also need salt and pepper. The full list is in the recipe card below ⬇️

How to Make a Sweet Potato Breakfast Bowl

Roast the sweet potato. Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. Wash and dry the sweet potato, cut it in half lengthwise, and spray with a light mist of olive oil. Place it cut-side down on the parchment paper and sprinkle the top with salt. Poke the skin a few times with a fork and roast for 25 to 30 minutes, depending on the size, of course. Flip it over and the interior will be soft, with the edges a little browned and caramelized.
Scramble the egg whites. Heat a nonstick skillet over medium-high heat and add a mist of oil spray. Add the liquid egg whites, salt, and pepper. Let them cook for a minute before stirring and scrambling.
Add the ham. Push the egg whites to one side of the skillet and add the chopped ham. Cook until the eggs are set and the ham is browned. Add more salt and pepper to taste.
Assemble the bowl. Add half a baked sweet potato (100g), 1 cup of scrambled egg whites (240g), and ¼ cup of ham (56g) to the bowl. Top with ¼ cup fresh avocado (30g) and ¼ cup cherry tomatoes (30g). Drizzle with sriracha, or your favorite hot sauce or salsa.

How to Meal Prep This Breakfast Bowl

If you’re prepping these for the week, build each bowl in a lidded container, but leave the avocado and tomatoes off until you’re ready to eat. When it’s time, microwave the whole bowl, then top it with the fresh avocado, tomatoes, and a drizzle of your favorite sauce. Breakfast, basically solved. For more ideas like this, check out my macro-friendly meal prep breakfast recipes roundup.

A bowl containing scrambled egg whites, sliced avocado, sliced ham, cherry tomatoes, and a roasted sweet potato wedge.

What to Add to a Sweet Potato Breakfast Bowl

A drizzle of sriracha is my go-to here, but your favorite hot sauce or salsa works just as well. If you’re in the mood for something different, my dairy-free green sauce is bright and herby on top of this bowl, and you’ll find even more options in my favorite macro-friendly sauces roundup.

A breakfast bowl containing scrambled egg whites, sliced avocado, cherry tomatoes, a wedge of sweet potato, and chopped ham, topped with green onions and a fork.

Sweet Potato Breakfast Bowl FAQs

Is this a high protein breakfast bowl?
Yes! Each bowl has 41 grams of protein, mostly from the egg whites and ham.

How many calories are in this breakfast bowl?
400 calories per bowl, with 9.9g fat, 32.2g carbs, and 6.3g fiber.

Can I make this ahead?
Yes! Build the bowls without the avocado and tomatoes, store them in a lidded container, and add those fresh when you reheat.

Is this gluten free and dairy free?
Yes, naturally!

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the comments below! It helps others find my blog and hear what real people have to say about it!

If you tried this sweet potato breakfast bowl, please leave a 🌟 star rating and let me know how it went in the comments below! It helps others find my blog and hear what real people have to say about it!

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