Breakfast bowls don't have to mean sad smoothies or plain eggs, and this one proves it in the most satisfying way possible. Roasted sweet potato cubes form a caramelized, tender base that soaks up every bit of the tangy salsa verde beef layered on top. The ground beef gets serious depth from cumin, smoked paprika, chili powder, garlic, and jalapeño before the salsa verde simmers in and ties everything together with a bright, slightly tart kick. A fried egg crowns each bowl, and sliced avocado, fresh cilantro, and a squeeze of lime finish it off so it looks as good as it tastes. The one label-reading step — checking that your salsa verde has no added sugar or sulfites — is the only real hurdle, and once that jar passes muster, the rest is pure weekday cooking. Each component comes together in the same window of time, so nothing is sitting cold while you wait on something else. Four servings come out of one sheet pan and one skillet, which makes this an easy win for meal prep or a weekend brunch that actually keeps everyone full.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil, 1/4 tsp of the salt, and the black pepper on a large baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
