Red Meat Allergy Friendly Paleo Sweet Potato Breakfast Bowl
Total time45 min
Prep time15 min
Cook time30 min
4.5(24)
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Learn more →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
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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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