Taco Breakfast Bowl

Prep Time 15

Cook Time 40

Total Time 55

Servings 2 servings

Calories 550

A delicious and nutritious breakfast bowl combining spicy turkey, roasted sweet potatoes, fresh vegetables, and creamy scrambled eggs for a satisfying start to your day.

Ingredients

Main ingredients

4 large eggs (for scrambled eggs)
200 g extra lean ground chicken or turkey (for taco meat)
300 g sweet potato (diced into small cubes)
2 cups fresh baby spinach
50 g avocado (diced)
12 pieces grape or cherry tomatoes (halved)
2 spring onions chopped
1 small onion
2 cloves garlic (minced)
1 400g can chopped tomatoes
1 tablespoon tomato paste
0.5 tablespoon balsamic vinegar
0.5 tablespoon tomato puree
1/4 cup water
300 g diced sweet potato (for roasting)
1 teaspoon cumin
1 teaspoon Mexican chili powder
0.5 teaspoon paprika
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
0.5 teaspoon oregano
pinch red chili flakes (adjust spice level)
pinch salt and pepper

Instructions

Preheat oven to 200°C (180°C fan) and bake sweet potatoes for 30-35 minutes until golden.
Cook ground turkey with spices until browned, then add tomato paste and water, simmer for 8-10 minutes.
Sauté onions and garlic until translucent, add chopped tomatoes, balsamic vinegar, and tomato paste, cook until thickened.
Whisk eggs in a cold pan, cook over low heat, stirring gently until silky and creamy, season with salt and pepper.
Assemble bowls with spinach, avocado, tomatoes, spring onions, spicy tomato sauce, roasted sweet potatoes, and scrambled eggs. Serve immediately.

Notes

You can prepare components in advance and reheat for a quick breakfast. Adjust spice levels to taste.

Calories: 550kcal

Cost: $15

Course: Breakfast

Cuisine: Mexican

Keyword: Eggs, Sweet Potato, Turkey