This Turkey Sweet Potato Breakfast Bowl is a savory, satisfying way to start the day with real staying power. Roasted sweet potato, seasoned turkey, wilted spinach, and a runny egg come together into something that feels like a diner plate but comes together on a weekday. It is easy to scale up and rework into lunches or dinners later in the week.
About 30 minutes start to finish, with the sweet potato roasting while you handle the turkey and eggs.
Per serving (makes 2): 528 cal · 49.1g protein · 27.7g carbs · 25.0g fat
Ingredients
- 12 oz ground turkey
- 2 cup sweet potato
- 1/2 cup greek yogurt
- 2 oz egg
- 2 cup spinach
- 1 tbsp olive oil
- 1 tsp paprika
Instructions
- Dice sweet potato and toss with olive oil and paprika; roast at 425F for 20 minutes.
- Brown ground turkey in a skillet, seasoning with salt and pepper.
- Wilt spinach into the turkey pan at the end.
- Fry the eggs to your liking.
- Divide sweet potato, turkey, and spinach between two bowls; top each with an egg and a scoop of Greek yogurt.
Meal prep & storage
Double the turkey and sweet potato and store them together in airtight containers in the fridge for up to 4 days, or freeze the turkey and sweet potato (without the spinach or egg) for up to 2 months. Reheat in a skillet over medium heat with a splash of water, or microwave for 1 to 2 minutes until warmed through. Cook the eggs fresh and add the yogurt just before serving so the bowls stay at their best.
Swaps
Ground chicken or lean ground beef work in place of turkey with the same seasoning, and diced butternut squash or Yukon gold potatoes can stand in for the sweet potato. For a dairy-free version, swap the Greek yogurt for a thick unsweetened coconut or almond yogurt. Kale or Swiss chard can replace the spinach if that is what you have on hand.
A new high-protein recipe every day — get the weekly lineup by email.
Train for it: daily no-equipment workouts at TryThisWOD.