Latex Free Whole30 Salsa Verde Ground Beef Breakfast Bowl
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Learn more →Ingredients
4 servings
For the sweet potato base
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper
For the beef
- 1 lb ground beef (85/15)
- ½ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 cup salsa verde (check label: no added sugar, no sulfites)
For the eggs
- 4 large eggs
- 1 tsp olive oil
For serving
- 2 ripe avocados, sliced
Can be omittedavocados
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Can be omittedlime
- hot sauce (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil, 1/4 tsp of the salt, and the black pepper on a large baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
- 2
While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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