Low Sodium Paleo Sweet Potato Breakfast Bowl

Total time45 min

Prep time15 min

Cook time30 min

Low Sodium Paleo Sweet Potato Breakfast Bowl

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Ingredients

2 servings

For the roasted sweet potatoes

1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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1 tbsp avocado oil
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the bowl

4 strips bacon
2 cups lacinato kale, stems removed, leaves roughly chopped
1 tbsp avocado oil
2 large eggs
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tahini drizzle

2 tbsp tahini
1 tbsp lemon juice
1 tbsp water
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ avocado, sliced (optional)
1 tbsp pumpkin seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil, garlic powder, smoked paprika, and 1/4 tsp salt on a large baking sheet, spreading them in a single layer.
2
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.

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