Sweet Potato & Avocado Egg Scramble

I made this egg scramble for dinner the other night… yup, that’s right, I had it for dinner!

Who says eggs have to be only a breakfast thing?!

This was a delicious, filling, hearty, and super nutritious dinner, and I guarantee if you had had it for dinner too, you would totally agree with me!

I’ve also been having a major love affair with sweet potato lately. I can seriously eat it every. single. day.

 and I have been…so much so, that I’m not kidding you, I actually dreamt about sweet potato the other night.

Yeah, weird, I know.

But it’s just so GOOD!!!! It’s sweet, rich, filling, and tastes good in anything. You can put it in a savory dish or you can make a pie out of it! It’s also super duper good for you. Sweet potato is high in vitamins C, D, E and B, it is a fantastic source of fiber, it is also known to have natural anti-inflammatory properties and it is low on the glycemic index despite it’s delicious sweet flavor!

My favorite part about the sweet potato in this dish, is that when it is roasted, the natural sugars will slowly caramelize in the oven leaving you with a very sweet, crispy outer crust and a soft inside… yum!!!

Paired with the avocado, veggies, and eggs… this dish is a well rounded, balanced meal! Healthy fats, lots of vitamins and minerals, fiber, and protein. What more could you ask for???

Oh, and isn’t it so pretty and colorful! That’s how food should be, and how every meal should look. Naturally bright, bursting with color, and full of nutrients!

When I make a meal I always try to “eat the rainbow”(and I don’t mean skittles here)… I try to get as many different colors in my dish from different vegetables and nutrient rich foods!

Because seriously… who likes to eat “beige”? Yuk.

I can think of many fast food meals that fall under the “brown and beige” category and well it’s just boring.. and gross.

Another plus with this dish is that it’s really easy. Once the sweet potatoes are roasted to perfection, the dish comes together super quick. The eggs scramble up quickly with the veggies, and then topped with the chopped avocado and some green onion… Ta-Da!

Dinner (or lunch, or breakfast) is served!

We are in the midst of week 7 of our 12-Week Fit Challenge…(seriously it’s flying by!!), and it just makes me so happy that THIS is the type of food I get to eat! I look forward to my delicious and nutritious meals each day, and all it requires is just a little creativity!

4.3 from 4 reviews
Sweet Potato & Avocado Egg Scramble
Prep time
Cook time
Total time
Serves: 2
  • 1 medium sweet potato, diced into large cubes (makes about 1½ cups)
  • Olive oil spray
  • 8 egg whites
  • ½ avocado, diced
  • ½ cup cherry tomatoes, halved
  • 1 green onion, diced
  • ½ cup yellow bell pepper, diced
  • ¼ cup onion, diced
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper
  1. Preheat the oven to 400 degrees. Spray a baking pan with olive oil cooking spray. Place the diced sweet potato on the baking pan and season lightly with salt.
  2. Roast for 15 minutes, then flip and roast for an additional 10 minutes, until browned on the sides.
  3. Remove from the oven and set aside.
  4. Heat a non-stick pan at medium to high heat and spray lightly with olive oil spray. Add in onion and cook, stirring constantly for a few minutes until softened. Add in yellow bell pepper and cook a couple more minutes.
  5. Add in egg whites and cook for 5-7 minutes. Add in garlic powder, and season lightly with salt and pepper.
  6. Stir in cherry tomatoes to just heat and soften then skin.
  7. When tomatoes are heated through, toss the sweet potatoes in the pan and combine all ingredients well.
  8. Remove from heat, and top with diced avocado and green onion.
  9. Sprinkle with paprika.
  10. Enjoy!
Nutritional Information
Serving size: ½ recipe Calories: 265.4kcal Fat: 5.8g Carbohydrates: 35.3g Sugar: 1.9g Fiber: 6.2g Protein: 19.2g


Fave Five Friday: Breakfast for Dinner Recipes

Now… because it is FRIDAY, it’s time for the FAVE FIVE! I’ve decided to go with my five favorite “Breakfast for Dinner” recipes I’ve come across in the blogosphere! They may bend the traditional rules of what you might call “breakfast” or “dinner” , but that’s what makes eating exciting, and why-the-heck not change it up a little now and then?!

Here they are:

1. Scrambled Egg Tacos from Brooklyn Salt 

2. Cornmeal Chive Waffles from Clementine Cuisine

3. Baked Eggs In Chunky Tomato Sauce from Martha Stewart

4. Spaghetti Squash and Zucchini Pancakes from Ruffles and Truffles 

5. Savory Oatmeal from V K Rees Photography 

Have a great weekend!


Nutritionist in the Kitch




Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • Hey! I just made this recipe this afternoon. It was great! Only thing that I would forego next time are the tomatoes. I didnt like the combo with the sweet potatoes. Everything else was amazing. I roasted the sweet potatoes with salt, garlic powder and oregano. They came out amazing and i couldnt stop snacking on the potatoes prior to me adding them to the eggs.

  • I was falling in love with this recipe as I read your description, great ingredients, great nutrition – healthy fats, protein, etc. I look for color, too, as a measure of nutrients. But then I did a double- take when I looked at the final picture and the eggs had no color. Why did you make this without the most important part of the egg, the yolk?

    • Hi Joan! 🙂 I love yolks, but at the time I was following a specific diet plan where I needed to balance my macronutrients, so because I chose avocado for the healthy fats I decided to forgo the yolk!

  • Wow! This was SO ridiculously GOOD!! I think this will definitely be going into the rotation. As you said, it can be eaten any time of the day which makes it very versatile! Even the son with the picky taste buds was a big fan.

  • Ah, I can’t cook for the life of me, unfortunately, but seeing these recipes make me want to try so badly! You are a-maaaaay-zing!

  • Love meals like this. I often have scrambles for dinner when I’m in a pitch for something nourishing but quick. Can’t wait to try this combination. Thanks for sharing 🙂

  • Just found your site VIA CCK and I already love it. So many great recipes! I love sweet potatoes and any chance I get im eating them!

  • I just saw your post on CCK, and came over to check out your site. This recipe looks amazing, I’ll definitely be making soon!

  • This looks great! I love the avocado and sweet potato association (well, theoretically, because I haven’t tried it –yet.)