Mornings can feel like a total blur. You deserve a breakfast that fuels your body without the stress. These High Protein Breakfast Bowls are the perfect solution for your busy week.
This recipe is a wonderful choice for a healthy reset. It is filling, fresh, and full of flavor. You will love having your mornings sorted and ready to go.
Why This Recipe Is a Winner
These bowls are a lifesaver for busy families. You can prep everything at once for the whole week. It is a budget-friendly way to eat well every single day.
The combination of turkey and eggs keeps you full for hours. Roasting the sweet potatoes adds a golden, natural sweetness you will crave. It is a balanced meal that feels like a treat.
Simple Method
Even if you are new to cooking, you can do this. The oven does most of the hard work for you. You just need to scramble and roast your way to success.
Using one pan for the turkey and eggs saves so much time. Cleanup is quick and very easy. You will feel like a meal prep pro in no time.
Simple Ingredients
Most of these items are likely already in your pantry. Use fresh produce for the best flavor and color.
- 1 lb lean ground turkey (93/7)
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1/2 yellow onion, finely diced
- 6 large eggs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Step-by-Step
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, pepper, and half of the smoked paprika on the prepared baking sheet.
- Roast sweet potatoes for 20-22 minutes until fork-tender and slightly browned.
- In a large non-stick skillet over medium-high heat, cook the ground turkey until browned, breaking it into small crumbles.
- Add the diced onion and bell pepper to the skillet with the turkey and sauté for 5-6 minutes until vegetables are softened.
- Season the turkey mixture with garlic powder, oregano, the remaining smoked paprika, salt, and pepper.
- Whisk the eggs in a small bowl and pour them into the skillet with the turkey mixture.
- Cook, stirring frequently, until the eggs are fully scrambled and incorporated into the turkey.
- Divide the roasted sweet potatoes equally into four meal-prep containers.
- Top the sweet potatoes with the turkey and egg mixture and garnish with chopped parsley.
Best Ways to Enjoy It
Serve your bowl warm with a fresh cup of coffee. You can add a slice of avocado for extra creaminess. A splash of hot sauce adds a nice little kick.
These are great for taking to the office. Just grab a container and go. It makes your weekday lunches just as easy as breakfast.
Keep It Fresh
Store these bowls in airtight containers in the fridge. They will stay fresh for up to four days. This makes your morning routine completely stress-free.
To reheat, just pop them in the microwave. Heat for about 90 seconds until steaming and hot. You can also reheat them in a skillet if you prefer.
Tips for Best Results
- Don’t skip the parchment paper for easy cleanup.
- Cut your sweet potatoes into even cubes for uniform roasting.
- Avoid overcooking the eggs so they stay tender.
- Prep the vegetables the night before to save time.
- Use a non-stick skillet to prevent the eggs from sticking.
- Add the parsley right before serving for a fresh pop.
- Season each layer to ensure the best flavor.
Ways to Switch It Up
- Swap sweet potatoes for regular gold potatoes if you like.
- Add a handful of fresh spinach for extra greens.
- Try ground chicken instead of turkey for a change.
- Sprinkle a little feta cheese on top for a salty bite.
Common Questions
Can I freeze these breakfast bowls?
Yes, you can freeze them for up to one month. Just thaw them in the fridge overnight before reheating. The texture of the eggs may change slightly.
Is this recipe good for weight loss?
These bowls are very macro-friendly and high in protein. They help you stay full and satisfied. This can prevent mindless snacking later in the day.
I hope these breakfast bowls bring some calm to your busy mornings. You deserve a meal that makes you feel your best. Happy cooking!
— Katie Wood
Ingredients
- 1 lb lean ground turkey (93/7)
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1/2 yellow onion , finely diced
- 6 large egg s
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes with olive oil, salt, pepper, and half of the smoked paprika on the prepared baking sheet.
- Roast sweet potatoes for 20-22 minutes until fork-tender and slightly browned.
- In a large non-stick skillet over medium-high heat, cook the ground turkey until browned, breaking it into small crumbles.
- Add the diced onion and bell pepper to the skillet with the turkey and sauté for 5-6 minutes until vegetables are softened.
- Season the turkey mixture with garlic powder, oregano, the remaining smoked paprika, salt, and pepper.
- Whisk the eggs in a small bowl and pour them into the skillet with the turkey mixture.
- Cook, stirring frequently, until the eggs are fully scrambled and incorporated into the turkey.
- Divide the roasted sweet potatoes equally into four meal-prep containers.
- Top the sweet potatoes with the turkey and egg mixture and garnish with chopped parsley.
