Sweet Potato and Brussels Sprouts Breakfast Bowl | Lemons and Basil
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Sweet Potato and Brussels Sprouts Breakfast Bowl

This Sweet Potato and Brussels Sprouts Breakfast Bowl is healthy enough for breakfast, yet hearty enough for lunch or dinner and full of flavor!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Servings: 3
Calories: 398kcal
Author: Kaylee Pauley


  • 3 cups cubed sweet potatoes
  • 18 brussels sprouts chopped
  • 1 tbsp organic extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground garlic
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt {or to taste}
  • 1 can organic lentils rinsed and drained
  • {1/2 tsp smoked paprika 1/2 tsp curry powder, 1/4 tsp turmeric powder and 1/4 tsp black pepper}
  • 3 organic brown eggs


  • Preheat oven to 400 degrees.
  • Spray large baking sheet with nonstick coconut oil cooking spray.
  • Add cubed sweet potatoes and chopped Brussels sprouts to large bowl, drizzle with olive oil, then add seasonings and toss to coat.
  • Spread vegetables out on large baking sheet into single layer, bake 10 minutes, remove and stir, then bake additional 5 minutes. You don’t want them to be complete cooked as you’ll add them to a cast iron skillet with eggs and return to the oven.
  • Add roasted sweet potatoes and Brussels sprouts to cast iron skillet {or oven-safe baking dish}. In separate bowl, combine lentils with seasonings, then stir into roasted veggies in cast iron skillet.
  • Increase oven temperature to 425 degrees. Add three eggs to skillet, spacing out evenly, and bake 10-15 minutes or until egg whites are cooked and yokes are soft.
  • Serve with Pita bread if desired or top with aged white cheddar cheese.


Serving: 1g | Calories: 398kcal | Carbohydrates: 60g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 185mg | Sodium: 325mg | Fiber: 12g | Sugar: 10g