Browned butter sweet potatoes, fried eggs, and green tahini come together in this cozy, filling, and nutritious breakfast bowl.
There are breakfasts that are purely functional, just something you eat standing at the counter as the coffee brews. And then there are breakfasts that are all about intention. This browned butter sweet potato & egg breakfast bowl falls squarely into the second category, but don’t worry it’s easy to throw together.
Sweet potatoes are roasted until tender and caramelized, then tossed in a nutty browned butter honey sauce that seeps into every crevice. Sliced avocado adds creaminess, and cucumbers add freshness.Eggs are cooked just the way you like them: jammy, runny, or fully set. And finally, everything gets drizzled with a bright green tahini sauce that cuts through the richness and pulls the whole bowl together.
It’s the perfect breakfast if you want a well-rounded dish with everything: carbs, protein, healthy fats, and enough calories to power you through your next workout.
Everything You Need in a Bowl
If you’re a bit of a gym rat, you know the drill: half of your progress depends on your diet. Personally, I’ve always been a breakfast person, and on the rare occasions I have to skip it, I really feel like something’s missing.
My ideal breakfast usually includes at least a little protein and a slice of bread. But for a meal that complements a workout, my goal is to get a good balance of carbs, protein, and calories.
This dish is perfect as a pre- or post-workout meal. There are eggs: low-carb, low-calorie, and an easy source of protein. The sweet potatoes provide healthy carbs, avocado adds healthy fats, and the tahini contributes more healthy fats along with vitamins and minerals.
When you think about everything that goes into it, taking a few extra minutes to put it together doesn’t sound so bad. Does it? Just me?
The Inspiration
This dish is inspired by the talented Tieghan Gerard. You can find the original here. The sweet potatoes take the longest to cook, so start with them. Making extra means you’ll have enough breakfast for the rest of the week.
Tossing the sweet potatoes with butter, honey, and chili flakes is something I’ve been doing for years, and it’s truly phenomenal. The flavors are incredible together, and you’ll likely become addicted.
The green tahini sauce works beautifully on breakfast bowls, salads, or pretty much anything. It’s fresh, bright, and endlessly adaptable. If you’re not a fan of cilantro, parsley is a perfect substitute, or use any other herbs you have on hand.
Once all the components are ready, assembling the bowl takes no time. For added freshness and crunch, I like including sliced cucumbers, but really, you can use any vegetables you have in your kitchen.
How to Make Browned Butter Sweet Potatoes
Preheat your oven and roast the sweet potatoes until tender and deeply caramelized. While they roast, brown the butter on the stovetop until it smells nutty and turns golden. Pour the browned butter mixture over the hot sweet potatoes and toss gently so everything is evenly coated.
This step is simple but transformative: the butter sauce has everything: fat, acid, salt, and heat. It takes the humble roasted potato to the next level.
Cooking the Eggs
Cook the eggs however you like them. For this bowl, I like pan-frying them sunny side up until the edges are crispy and the yolks are jammy. Soft-scrambled or boiled eggs work well too, just be sure to season them generously.
Green Tahini Sauce
The tahini is simple and lighter than a regular salad dressing. Blend it with fresh herbs, lemon juice, jalapeño, and salt until smooth and vibrant. If you have the time and want to make it more interesting, a drizzle of olive oil and a clove of garlic work beautifully.
This sauce adds brightness and balance, cutting through the sweetness of the potatoes and the richness of the avocado, butter, and eggs.
Assemble the Bowl
Start with a base of the browned butter sweet potatoes. Add the eggs on top, then layer in thinly sliced avocado and cucumbers. Drizzle generously with the green tahini sauce, and finish with extra herbs, chili flakes, black pepper, and flaky salt. For a spicy kick, add a drizzle of chili crisp.
Tips & Variations
- Add greens like arugula or spinach if you want to turn this into a brunch, lunch or breakfast-inspired dinner
- And if you’re making this for dinner, try swapping the sweet potatoes for winter squash
- Top with crumbled feta for a salty, briny touch
FAQs
Can I make this ahead of time?
The sweet potatoes and sauce can be made ahead. If you’re making boiled eggs, you can cook them ahead of time and store them in the fridge.
How can I make it vegan?
Try using scrambled tofu instead of eggs, and swap the butter for olive oil.
How do I store leftovers?
Store roasted sweet potatoes and tahini sauce separately in airtight containers in the fridge. Eggs are best made fresh, but you can refrigerate boiled eggs for up to 5 days.
If you make this browned butter sweet potato & egg breakfast bowl, I’d love to hear about it! Leave a comment and tell me how you served it, or what you drizzled the green tahini on next.
More Cozy Breakfast Recipes You Might Like
Egg Salad Toast: Creamy, tangy, and herby, this egg salad is made for toast. Perfect for a quick breakfast or lunch that feels a little special.
Creamy Kale and Eggs Breakfast Skillet: Shredded kale and luscious eggs are cooked in a creamy sauce that comes together in one pan. Hearty, nutritious, and satisfying.
Croissant Bread Pudding: Flaky croissants soak up a sweet, custardy base and bake to golden perfection, served with fresh berries and maple syrup.
Cheat’s Spanish Tortilla: Sliced potatoes, fried shallots, and jammy eggs form this simple yet gorgeous Spanish tortilla. Crispy edges, tender center, and minimal fuss for maximum flavor.
Browned Butter Sweet Potato & Egg Breakfast Bowl with Green Tahini
2
servings20
minutes5
minutes30
minutesIngredients
1 medium sweet potato, peeled and sliced into rounds
4 tbsp olive oil, divided
3 tbsp butter
1 tbsp honey
1 tbsp apple cider vinegar
½ tsp red pepper flakes, plus more for serving
4 eggs
1 avocado, sliced
2 mini cucumbers, sliced
fresh cilantro or parsley, for garnish
salt and black pepper
- Green Tahini:
¼ cup tahini
½ cup fresh cilantro
½ jalapeño
½ lemon, juiced
2-4 tbsp water
Salt and black pepper
Directions
Preheat the oven to 425°F.
On a rimmed baking sheet, toss the sweet potatoes with 2 tbsp olive oil and season generously with salt and black pepper. Arrange in a single layer and transfer to the oven. Roast for 25 minutes, flipping halfway through, until tender and lightly golden.
Meanwhile, melt the butter in a skillet or small saucepan over medium heat. Stir in the honey, apple cider vinegar, and red pepper flakes. Remove from the heat.
Drizzle the honey butter mixture over the roasted sweet potatoes. Return to the oven and roast until deeply caramelized, about 5 more minutes.
Make the green tahini sauce. Combine the tahini, cilantro, jalapeño, lemon juice, and 2 tbsp water in a blender. Blend until completely smooth, adding more water as needed until you reach a drizzleable consistency. Season with salt and black pepper to taste.
Fry the eggs. Heat the remaining 2 tbsp olive oil in a skillet over medium-high heat. Crack in the eggs and cook until the whites are set and the edges are crisp, or to your desired doneness. Season with salt and pepper.
To serve, divide the sweet potatoes between bowls. Top with eggs, avocado, and cucumbers. Drizzle generously with the green tahini sauce and finish with extra red pepper flakes, black pepper, and fresh herbs.
