Vegetarian Whole30 Smoky Paprika Turkey Apple Breakfast Bowl
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Learn more →Ingredients
4 servings
For the sweet potato base
- 1.5 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the turkey and apple
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 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
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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