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Vegetarian Breakfast Buddha Bowl

No matter what diet you follow, it’s easy to customize this Buddha bowl to fit your nutritional needs in the morning.

Start your morning with a big hearty bowl of healthy veggies with this Paleo breakfast bowl for one!

You still deserve to have a fun and healthy breakfast, even if you’re just cooking for yourself. This single serving Buddha bowl is filled with healthy veggies like sweet potatoes, spinach, and tomatoes for a plant-based start to your morning.

This Paleo and vegetarian Buddha bowl is also easily customizable to fit whatever diet you’re following. If you’re nightshade sensitive, omit the tomatoes. If you’re vegan, skip the fried egg. You can also add in other colorful veggies like shredded carrots, purple cabbage, or cauliflower rice to keep things interesting.

To make your breakfast Buddha bowl, start by roasting cubed sweet potatoes tossed in olive oil and black pepper. While the sweet potatoes cook, gather and prep the rest of your ingredients.

When you’re about five minutes out, fry up an egg in olive oil to top your Buddha bowl. You can also scramble or poach your egg if you prefer.

Arrange all your veggies in a serving bowl and top with an egg—if you’re using one—and sliced avocado. Dig in and enjoy!


  • You can garnish with some sliced almonds, sesames seeds, or pumpkin seeds for crunch.
  • Short on time? Prep the sweet potatoes a day in advance, then refrigerate until ready to use.
  • Double the recipe if you’re feeding two!

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook  and  The Real Paleo Diet Fast and Easy.


  • Recipe by:
  • Serves: 1
  • Meal: Breakfast
  • Serves: 1
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Print this Recipe


  • 1 sweet potato, peeled and cubed

  • 2 tbsp olive oil, divided

  • 1/2 tsp black pepper

  • 1 egg

  • 2 cups baby spinach

  • 1/2 cups cherry tomatoes, halved

  • 1/2 avocado, sliced


  1. Preheat the oven 425°F and line a baking sheet with parchment paper.

  2. In a bowl, toss the sweet potatoes with 1 tablespoon of olive oil and the black pepper to coat. Spread it evenly onto the pan. Roast for 20 minutes, flipping half way. Prep the remaining ingredients while sweet potatoes are cooking.

  3. When the sweet potatoes are nearly done, heat the remaining tablespoon of olive oil in a skillet. Add the egg and fry until done to your liking, about five minutes.

  4. Arrange the sweet potatoes in a serving bowl along with the spinach and tomatoes. Top with the fried egg and avocado. Season with some more black pepper or drizzle with some olive oil if desired, and serve!

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