Whole 30 Whole30 Smoky Paprika Ground Beef Breakfast Bowl

Total time45 min

Prep time15 min

Cook time30 min

Whole 30 Whole30 Smoky Paprika Ground Beef Breakfast Bowl

Breakfast just got a serious upgrade. This hearty bowl layers smoky, cumin-spiced ground beef over golden sweet potato cubes and wilted baby spinach, all crowned with a perfectly fried egg — and it comes together in about 30 minutes using a single large skillet for most of the work. The smoked paprika does double duty here, seasoning both the beef blend and the sweet potatoes, so every component ties together with that warm, slightly smoky depth. Sticking to a whole food reset doesn't mean sacrificing a satisfying morning meal, and this bowl proves it — every ingredient is clean, recognizable, and genuinely delicious. Optional avocado and fresh cilantro on top add creaminess and brightness if you want to take it over the edge. It makes four generous servings, so it's just as practical for meal prep as it is for a weekend brunch spread.

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Ingredients

4 servings

For the beef

1 lb ground beef (85/15)
Simple Truth Organic Grass Fed Ground Beef 85/15 Kroger Ground Beef 85/15 SunFed Ranch 85% Lean 100% Grass Fed Organic Ground Beef Clayton's Organic 85% Lean 15% Fat Organic Ground Beef, 16 oz Nature's Promise Organic Grass-fed 85% Lean 15% Fat Ground Beef
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1 ½ tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper

For the sweet potatoes

1 tbsp olive oil
2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
½ tsp smoked paprika
¼ tsp salt

For the greens

3 cups baby spinach
1 tbsp olive oil

For the eggs

1 tbsp olive oil
4 large eggs
salt and pepper, to taste

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 avocado, sliced (optional)

Instructions

1
In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sweet potato cubes and 1/4 tsp salt, then sprinkle with 1/2 tsp smoked paprika. Cook, stirring every 2–3 minutes, until the cubes are tender when pierced with a fork and golden on at least two sides, about 12–15 minutes. Transfer to a plate and cover loosely to keep warm.

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