Whole 30 Whole30 Breakfast Bowl with Egg
This breakfast bowl is the kind of morning meal that actually keeps you full — roasted sweet potato cubes with caramelized edges, wilted spinach, charred red bell pepper, and a perfectly fried egg, all topped with creamy avocado slices. The smoked paprika and garlic powder give the sweet potatoes a warm, savory depth that makes the whole bowl feel way more indulgent than it is. Eggs fried in ghee are a classic move here — ghee is clarified butter with the milk solids removed, which keeps everything compliant without sacrificing that rich, buttery flavor in the pan. One of the trickier parts of eating this way at breakfast is avoiding the sneaky sugars and additives hiding in sauces and seasonings, but every ingredient in this bowl is straightforward and clean. If you want a little heat, just make sure your hot sauce label checks out before you drizzle. This recipe makes two servings, so it's a solid option for a weekday morning when you want something nourishing without a lot of fuss — or a laid-back weekend brunch that looks way more impressive than the effort involved.
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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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