Macadamia 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
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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