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Grilled Sweet Potatoes Recipe — BBQ Breakfast Bowl

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes, peeled and sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 slices thick-cut bacon (or turkey bacon), cooked and chopped
  • 4 large eggs
  • 1 ripe avocado, sliced
  • 1/2 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh cilantro (or parsley)
  • Lime wedges, for serving
  • 1/2 cup plain Greek yogurt (or dairy-free yogurt)
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • Pinch of salt
  • Water to thin, as needed

Method
 

  1. Preheat the grill: Heat an outdoor grill to medium-high (about 400–425°F). If using a grill pan, preheat over medium-high and lightly oil the grates or pan.
  2. Season the sweet potatoes: In a large bowl, toss sweet potato rounds with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
  3. Grill the sweet potatoes: Arrange slices in a single layer on the grill. Cook 4–5 minutes per side, until tender with defined grill marks. Move any fast-cooking pieces to a cooler zone. Transfer to a platter and tent with foil to keep warm.
  4. Cook the bacon: While the potatoes grill, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and chop. For turkey bacon, cook until edges are browned and slightly crisp.
  5. Make the drizzle: Stir together yogurt, lime juice, honey, and a pinch of salt. Thin with a splash of water to reach a pourable consistency. Taste and adjust salt or lime.
  6. Fry or poach the eggs: For fried eggs, heat a little oil in a nonstick skillet over medium. Crack in eggs and cook 2–3 minutes for sunny-side up, or flip for over-easy. Season with a pinch of salt and pepper. For poached, simmer water, swirl, and cook 3–4 minutes.
  7. Assemble the bowls: Divide grilled sweet potatoes between 2–3 bowls. Top with bacon, avocado slices, red onion, tomatoes, and a fried egg. Drizzle with yogurt-lime sauce and sprinkle cilantro on top. Serve with lime wedges.
  8. Taste and tweak: Finish with a final pinch of salt or a crack of pepper if needed. Add hot sauce if you like extra heat.