I’ve been searching for a breakfast that’s warm, nourishing, and actually keeps me full — and this Breakfast Bowl: Cottage Cheese, Sweet Potato & Egg is it.
The combination of creamy cottage cheese, sweet roasted potatoes, and a perfectly runny egg is satisfying, high in protein, and full of texture.
Whether you’re meal-prepping or making a slow weekend brunch, this bowl feels indulgent while being super nutritious and energizing.
This dish is a delightful way to elevate your morning routine, and it’s packed with nutrients to keep you energized throughout the day.
With a drizzle of olive oil and a sprinkle of sea salt, you’ll find this combination not only satisfying but also incredibly delicious.
If you love a breakfast that’s as colorful as it is tasty, this bowl is for you. The contrast between the sweet potato and the creamy cottage cheese creates a perfect harmony, while the addition of garlic powder and bagel seasoning adds an exciting twist.
You can top it off with your choice of eggs—fried, poached, or soft-boiled—for a touch of richness.
Here’s Why You’ll Love My Breakfast Bowl
This vibrant breakfast bowl is a delightful way to start your day. It combines roasted cubed sweet potatoes, creamy cottage cheese, and perfectly cooked eggs, creating a nourishing meal that energizes you for whatever lies ahead.
The combination of textures and flavors is truly satisfying. The sweet, tender sweet potatoes are balanced by the creaminess of cottage cheese, while the eggs add a rich touch.
This dish is not just about taste; it’s also visually appealing, showcasing a beautiful blend of colors and ingredients.
It’s naturally gluten-free, meal-prep friendly, and fully customizable with your favorite toppings or sauces.
Ingredients That Shine
At the heart of this breakfast bowl are the key ingredients that make each bite memorable.
Roasted cubed sweet potato, seasoned with olive oil, sea salt, and garlic powder, serves as a wholesome base.
The creamy cottage cheese adds a layer of richness, while sliced avocado brings a buttery texture that complements the dish perfectly.
A sprinkle of bagel seasoning elevates the flavor profile, and a drizzle of hot sauce adds a kick that brings everything together.
Cooking Techniques
Preparing this breakfast bowl involves a few simple steps that highlight the freshness of the ingredients.
Start by cubing a large sweet potato and tossing it in olive oil with a touch of sea salt and garlic powder.
Roasting the sweet potatoes brings out their natural sweetness and creates a tender texture.
While the sweet potatoes are in the oven, focus on the eggs. You can choose to fry, poach, or soft-boil them, depending on your preference.
Each method results in a delicious egg that can be placed right on top of the bowl.
Assembly and Presentation
Once all components are ready, the assembly is quite straightforward. Begin by layering a generous portion of roasted sweet potatoes in a bowl, followed by a scoop of cottage cheese and the sliced avocado.
Place the perfectly cooked eggs on top, creating a beautiful centerpiece for the dish.
A final touch of bagel seasoning and a drizzle of hot sauce not only enhance the flavors but also add a vibrant pop of color.
This attention to detail makes the breakfast bowl inviting and appetizing.
What To Serve With the Breakfast Bowl
This bowl stands alone beautifully, but if you’re serving brunch or want to round it out, a fresh fruit salad, a slice of avocado toast, or a side of greens with lemon vinaigrette pairs well.
For extra morning indulgence, add a drizzle of hot honey or sriracha, or serve it with a cup of herbal tea or coffee.
Final Thoughts on the Breakfast Bowl
This breakfast bowl exemplifies how simple ingredients can come together to create something truly special.
The contrast of flavors, along with the visual appeal, makes it an ideal dish for breakfast or brunch.
Whether you’re enjoying it at home or preparing it for a gathering, this bowl is sure to impress. It’s a healthy, colorful, and delightful way to energize your morning.
Breakfast Bowl with Cottage Cheese, Sweet Potato & Egg
Course: Breakfast / BrunchCuisine: Whole Food, High-ProteinDifficulty: Easy2
bowls10
minutes25
minutes420
kcal
This breakfast bowl is a satisfying blend of textures and flavors, featuring tender, roasted sweet potatoes, creamy cottage cheese, and perfectly cooked eggs.
Each bite is a delightful mix of sweet and savory, making it a great way to kickstart your day.
Ingredients
- For the Bowl Base:
1 medium sweet potato, cubed
1 teaspoon olive oil or avocado oil
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
- For the Protein & Toppings:
2 eggs (fried, poached, or soft-boiled)
½ cup cottage cheese (preferably small curd)
½ avocado, chopped
1 teaspoon everything bagel seasoning (optional but amazing)
Optional: hot sauce or chili crisp
Directions
- Roast the Sweet Potatoes:
- Preheat oven to 400°F. Toss sweet potato cubes with oil, salt, pepper, and garlic powder. Spread them on a baking sheet and roast for 20–25 minutes, flipping once, until golden and tender.
- Cook the Eggs:
- While the potatoes roast, cook your eggs to your liking:
Fried: Heat a nonstick skillet with oil, crack in the eggs, and cook until whites are set and yolks are still runny.
Soft-boiled: Bring a pot of water to a boil, add eggs, and boil for 6–7 minutes. Immediately transfer to ice water, peel, and halve.
Poached: Bring water to a simmer, add vinegar, and gently lower cracked eggs into the water. Poach 3–4 minutes, then remove with a slotted spoon. - Assemble the Bowls:
- Divide roasted sweet potatoes into two bowls. Top each with a scoop of cottage cheese, a cooked egg, avocado, and sprinkle with everything bagel seasoning. Add hot sauce if desired.
Notes
- Blending the cottage cheese with a little lemon juice and salt creates a smoother, tangier “spreadable” texture.
- For more veggies, add sautéed spinach, kale, or cherry tomatoes to the bowl.
- Meal prep tip: Make 4–6 soft-boiled eggs at once and prep sweet potatoes in bulk for the week!
Storage and Warming of Leftovers
Store roasted sweet potatoes and cottage cheese separately in airtight containers for up to 3 days.
Eggs are best made fresh, but you can soft-boil and store them (unpeeled) in the fridge for 2 days. Reheat sweet potatoes before assembling the bowl.
