Fructose Free Whole30 Breakfast Bowl with Egg
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Learn more →Ingredients
2 servings
For the bowl
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- salt and pepper, to taste
- 3 cups baby spinach
- ½ red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
For the eggs
- 2 large eggs
- 1 tsp ghee
For serving
- 1 ripe avocado, sliced
- whole30-compliant hot sauce, to taste (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil, the smoked paprika, garlic powder, and a generous pinch of salt and pepper on a baking sheet, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
- 2
About 5 minutes before the sweet potatoes are done, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the red bell pepper and cook, stirring occasionally, until softened and lightly charred at the edges, about 3–4 minutes.
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