Paleo Sweet Potato Breakfast Bowl

Total time45 min

Prep time15 min

Cook time30 min

4.5

(24)

This bowl is the kind of breakfast that makes you feel genuinely good about how the day is starting — warm, savory, and satisfying without a grain or processed ingredient in sight. Sweet potato cubes get roasted at high heat until their edges caramelize and turn slightly crispy, which gives the whole bowl a natural sweetness that anchors everything else. Crispy bacon, wilted lacinato kale, and a fried egg layer on top for a combination of textures and flavors that feels indulgent but is completely whole-food from start to finish. The tahini drizzle — just tahini, lemon juice, water, and a pinch of salt — is the unexpected move that ties it all together with a nutty, bright finish. Sliced avocado and pumpkin seeds round things out if you want a little extra richness and crunch. It comes together in about 35 minutes and makes two bowls, so it works just as well for a weekend morning with someone else as it does for a solo meal-prep situation. If you've been stuck in a rut of eggs alone, this is the upgrade your mornings have been waiting for.

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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
1 tbsp avocado oil
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp salt

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

For the tahini drizzle

2 tbsp tahini
1 tbsp lemon juice
1 tbsp water
1 pinch salt

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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