1-First Step: Get the oven and pan ready Start by preheating your oven to 425°F, which is 218°C. Line a sheet pan with parchment paper and spray it lightly with olive oil spray so the sweet potato does not stick. This small step makes cleanup much easier later, which is always a win on busy mornings. While the oven heats, wash, peel, and cut 1 small sweet potato into 1-inch cubes. If you are short on time, pre-cut sweet potato works well too. This is one of my favorite shortcuts when I want a quick healthy breakfast bowl without much fuss.

2-Second Step: Season and roast the sweet potato Place the diced sweet potato on the prepared sheet pan and toss it with 1 tablespoon extra-virgin olive oil, kosher salt, and black pepper. Spread the pieces out in a single layer so they roast instead of steam. Crowding the pan can keep them soft, which is not what you want here. Roast for 25 to 30 minutes, flipping halfway through. The flip is important because it helps the cubes brown evenly on all sides. You are looking for tender centers and lightly crisp edges. If you like more caramelization, let them go a few extra minutes at the end.

3-Third Step: Whisk the eggs with cottage cheese In a small bowl, whisk 2 large eggs with 1 spoonful of cottage cheese, plus a little salt and pepper. The cottage cheese blends into the eggs and gives them a softer, richer texture. Crack the eggs on a flat surface rather than the rim of a bowl, since that can help keep shell pieces out of your breakfast bowl. If you want a smoother scramble, whisk thoroughly until the mixture looks evenly combined. Some cottage cheese curds may remain, and that is fine. They melt slightly in the pan and add little creamy pockets to the final dish.

4-Fourth Step: Scramble the eggs low and slow Heat a nonstick skillet over low heat with a little olive oil or butter. Spray the skillet with olive oil first if that helps prevent sticking. Pour in the egg mixture and scramble gently using a rubber spatula. Keep the heat low so the eggs stay soft and tender. Cook until the eggs are almost done, then remove them from the heat. The eggs will continue to cook a bit from the residual heat in the pan. This is the best way to avoid dry eggs, which can take away from the creamy feel of the brekky bowl.

5-Fifth Step: Wilt the greens In the same pan, add 1 cup baby spinach or mixed greens. Sauté just until wilted, then add 1 squeeze of fresh lemon juice to brighten the flavor. Lemon lifts the greens and helps balance the rich eggs and avocado. This step is fast, so keep an eye on the pan. You only need enough heat to soften the leaves. If you want to skip the stove step, you can also keep the greens raw and toss them with lemon and salt for a fresher bite.

6-Final Step: Assemble and top the bowl Build your bowl with the roasted sweet potatoes, scrambled eggs, 1/4 cup cottage cheese, diced avocado, and greens. The layers make this healthy brekky bowl recipe look colorful and inviting. Add optional salsa or hot sauce if you want more zip, then finish with Everything Bagel seasoning, red pepper flakes, salt, and black pepper to taste. Serve right away while the eggs are warm and the sweet potatoes are still toasty. This bowl works well as a filling breakfast before work, after a workout, or on a slow weekend morning when you want something nourishing but easy.