Curried Sweet Potato Breakfast Bowls

  • Author: Cassie Johnston
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 2 servings 1x


Make up all the elements for these Curried Sweet Potato Breakfast Bowls ahead of time, and then just assemble right before serving for a super quick and healthy breakfast!



For the Sweet Potatoes

  • 3 tablespoons olive oil
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 large sweet potatoes, peeled and cut into bite-sized pieces

For the Spinach

  • 1 slice bacon, cut into small pieces
  • 1 clove garlic, finely minced
  • Pinch red pepper flakes
  • Pinch of salt
  • 4 cups fresh baby spinach

For the Bowls

  • 2 cups cooked farro
  • 4 poached eggs
  • Salt and pepper


  1. Preheat oven to 425°F. In a medium-sized mixing bowl, whisk together the olive oil, curry powder, garlic powder, and salt. Add in the sweet potatoes and toss to coat.
  2. Spread the sweet potatoes out in one layer on a baking sheet. Bake in preheated oven for 15-20 minutes, or until they are tender and golden brown.
  3. Meanwhile, prepare the spinach by cooking the bacon in a large skillet over medium-high heat. Once the bacon has released some of the fat, add in the garlic and red pepper flakes. Cook until the bacon is crisp and the garlic is tender.
  4. Add in the spinach and salt, and then toss to coat in the bacon grease. Sauté until the spinach is wilted.
  5. To assemble the bowls, place the sweet potatoes and spinach on top of a bed of the farro. Then top with two runny poached eggs. Top with freshly cracked pepper and salt.


  • You can easily make this dish vegetarian by leaving out the bacon, and instead sautéing the spinach in coconut or olive oil.
  • To save yourself some time at breakfast, make the farro, sweet potatoes, and spinach in advance and refrigerate in sealed containers. Gently reheat while the eggs are poaching.


  • Category: Main Dishes

Keywords: breakfast, sweet potatoes, whole grains, eggs