Savory Sweetpotato Ricotta Breakfast Bowls
This sweetpotato ricotta bowl with ground chicken is a protein-packed savory breakfast that you’ll love for starting your day off right!
Servings 4 servings
Calories 521kcal
Ingredients
For the sweetpotatoes:
- 2 large sweetpotatoes, chopped into ½-inch pieces
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
For the chicken and spinach mixture:
- 1 tbsp olive oil
- 1 lb ground chicken
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
- 6 oz fresh spinach
For the rest of the bowls:
- 1 ⅓ cup part-skim ricotta cheese
- 1 avocado, peeled, pitted, and chopped
- 4 tsp hot honey (or more to taste)
Instructions
- Preheat the oven to 400 degrees F.
- Toss the sweetpotatoes with the olive oil, garlic powder, smoked paprika, salt, and pepper. Spread onto a baking sheet. Bake at 400 degrees F for 20-25 minutes, stirring once halfway through, until sweetpotatoes are tender.
- Meanwhile, as sweetpotatoes are cooking, prepare the chicken and spinach mixture. Heat the olive oil in a skillet over medium-high heat. Add the ground chicken and cook for approximately 5-10 minutes, stirring and breaking apart with a wooden spatula frequently, until the meat is just-about-browned.
- Add the garlic powder, paprika, salt, and pepper to the chicken. Cook for another minute, stirring often.
- Add the spinach to the skillet. Cook for another few minutes, stirring often, until the spinach is wilted and the chicken is fully browned.
- Divide the ricotta, avocado, sweetpotatoes, and chicken/spinach mixture evenly between four bowls. Drizzle with hot honey and enjoy!
Notes
- If you’re preparing one bowl at a time (instead of prepping all the bowls at once), each bowl should have about ⅓ cup ricotta, ¼ of the avocado, 1 tsp hot honey, and then a big scoop of chicken/spinach and a big scoop of sweetpotatoes.
Nutrition
Calories: 521kcal