This Sweet Potato & Jammy Egg Breakfast Bowl Is My Secret to Feeling Good in January

Without fail, the start of January always has me craving the kind of meals that feel like a warm hug and a healthy, fresh start all at once. Not in a restrictive way (zero “detoxing” happening over here this year), but in that genuinely nourishing, “I want to feel really good in my body” way. Which is why I’ve been making this savory breakfast bowl on repeat lately.

If you’ve been following along with our Savory Breakfast Bowl series (don’t miss the Mediterranean Quinoa Bowl and Smoked Salmon Lox Bowl), you know I’m all about a high-protein, veggie-forward breakfast that actually keeps you satisfied. And this one might be my favorite for this time of year. It’s got all the cozy winter vibes—roasted sweet potatoes, jammy soft-boiled eggs, slow-roasted tomatoes—but it’s also incredibly fresh thanks to massaged kale, tangy feta, and bright herbs.

This bowl is basically the opposite of a restrictive January meal. It’s PACKED with good-for-you ingredients (protein, fiber, healthy fats—all the things that actually make you feel energized), but it also tastes indulgent and satisfying. The kind of breakfast you’d linger over on a slow weekend morning, except you can throw it together in under 10 minutes if you’ve done a little meal prep magic.

What Makes This Bowl So Good

This is comfort food that also happens to be incredibly nourishing.

Every component plays its part—the sweet potatoes are tender and caramelized, the kale is silky (not tough or bitter), the tomatoes are jammy and almost candy-sweet, and then you break into that perfect soft-boiled egg and everything gets even better. It’s the kind of healthy breakfast that doesn’t feel like a compromise.

How This Bowl Comes Together

Start with your base: roasted sweet potatoes (or honestly, any roasted veggie you love—butternut squash, Brussels sprouts, roasted carrots all work beautifully here). Add a big handful of massaged kale on one side.

Nestle a soft-boiled egg in the center—you want that jammy, golden yolk that’s just set but still gloriously runny. Spoon those slow-roasted tomatoes over everything (I make mine the same way as in the Mediterranean bowl—low and slow with garlic and herbs until they burst and caramelize).

Crumble feta over the top, then finish with fresh thyme, sliced scallions, a drizzle of olive oil, and a generous sprinkle of Everything Bagel seasoning. It really is all about the gorgeous toppings to add crunch and flavor—plus, we eat with our eyes firs.

Meal Prep Game Plan

This is where this bowl really shines. If you spend less than an hour on Sunday prepping the components, you’ve got the foundation for this meal prep breakfast all week long. Here’s how I do it:

Roast your sweet potatoes (or veggies of choice): Cube them, toss with olive oil and sea salt, and roast at 425°F until caramelized and tender. Store in an airtight container in the fridge for up to 5 days.

Slow-roast your tomatoes: Make a big batch (they keep for weeks!) and use them on everything—toast, grain bowls, pasta, you name it.

Cook your jammy eggs: You can make a batch of soft-boiled eggs and keep them in the fridge for up to 4 days. When you’re ready to eat, just peel and add to your bowl. (More on the technique below!)

Massage your kale: This is a game-changer. Wash and dry a big container of kale, tear it into bite-sized pieces, then massage it with a little olive oil and a pinch of salt until it’s silky and tender. It’ll keep in the fridge for 3-4 days and is ready to go whenever you need it.

Once you’ve got all these components prepped, assembling your bowl takes literally 5 minutes. Minimal effort, maximum reward—exactly what January mornings call for.

How to Cook the Perfect Jammy Egg

Let me tell you, once you nail this technique, you’ll never look back. A “jammy egg” has a set white and a golden, creamy yolk that’s just starting to set but still luxuriously creamy—kinda like the texture of jam. It’s miles better than a hard-boiled egg and honestly not that much harder to achieve.

Here’s my foolproof method:

If you’re meal prepping, you can keep the peeled eggs in an airtight container in the fridge for up to 4 days. Or keep them unpeeled and just peel right before serving—totally up to you. The difference between 6, 7, and 8 minutes is pretty significant, so I’d recommend trying it a few times to find your perfect yolk consistency. I’m firmly team 7-minute, but you might love yours a touch firmer or runnier.

This bowl has become my January morning ritual—the kind of breakfast that makes me feel like I’m genuinely taking care of myself without any of the restriction or rigidity that comes with typical “new year” eating. It’s nourishing, it’s delicious, it’s beautiful to look at, and it comes together in minutes when you’ve done a little prep.

So if you’re looking for filling breakfast ideas that actually satisfy and energize you, this is it. Scroll down for the full recipe and let me know if you make it!

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