Low Sodium Whole30 Smoky Paprika Turkey Apple Breakfast Bowl

Total time50 min

Prep time15 min

Cook time35 min

Low Sodium Whole30 Smoky Paprika Turkey Apple Breakfast Bowl

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Ingredients

4 servings

For the sweet potato base

1.5 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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2 tbsp olive oil, divided
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, divided

For the turkey and apple

1 lb ground turkey
1 medium apple (such as honeycrisp or granny smith), cored and diced into ½-inch pieces
1 medium red bell pepper, diced
2 cups baby spinach
1.5 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cumin
¼ tsp cayenne pepper (optional)

For the eggs

4 large eggs
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large rimmed baking sheet, drizzle with 1 tbsp of the olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.
2
While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small pieces with a spatula, for 6–8 minutes, until no pink remains and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C).

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