Savory Sweetpotato Ricotta Breakfast Bowls

Recipe created by Chrissy Carroll, MPH, RD of Snacking in Sneakers

This sweetpotato ricotta bowl with ground chicken is a great way to get more nutrients in your morning meal! Each bowl features 29 grams of high-quality protein and is an excellent source of many vitamins and minerals, perfect for starting your day right. These bowls do take a little bit of prep time (to roast the sweetpotatoes and sauté the chicken), but you can easily meal prep those components in advance over the weekend. Then just assemble the bowls each morning! This recipe also doubles as a great lunch or dinner option; it’s versatile for any meal of the day.

Servings:

Calories: 549kcal

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 Facts
Savory Sweetpotato Ricotta Breakfast Bowls
Serving Size

1
Amount per Serving
Calories
549
% Daily Value*
Fat

30
g
46
%
Saturated Fat

9
g
56
%
Trans Fat

0.1
g
Polyunsaturated Fat

4
g
Monounsaturated Fat

16
g
Cholesterol

123
mg
41
%
Sodium

562
mg
24
%
Potassium

1574
mg
45
%
Carbohydrates

39
g
13
%
Fiber

8
g
33
%
Sugar

11
g
12
%
Protein

33
g
66
%
Vitamin A

20534
IU
411
%
Vitamin C

20
mg
24
%
Calcium

316
mg
32
%
Iron

4
mg
22
%
Net Carbohydrates

31
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition