My husband and I did The Whole 30 in February and it totally changed the way I think about meals, cooking and particularly breakfast. Breakfast is a super important time to pack as many nutrients in as you can, and it doesn’t have to be fancy or difficult. This bowl really incorporates two of my favorite veggies, and anything can be breakfast as long as you throw an egg on it…right?
Kale and Sweet Potato Breakfast Bowl
Time: You’ll need about 35 minutes from start to finish (unless you make the sweet potatoes ahead of time or during meal prep. Reheat when you are ready to assemble the bowl)
- 1 Large sweet potato. Peeled, diced small (the smaller you dice the quicker it cooks)
- 4 eggs (two per person, more if you like)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon fresh ground black pepper
- 1/2 Teaspoon Smoked Paprika
- Olive Oil
- Large bunch of kale, washed and dried
- Tear kale into small chunks, about the size of your palm. Place in one layer on baking sheet lined with nonstick foil, parchment paper or a silicone baking mat. Drizzle with about a Tablespoon of olive oil, a tiny pinch of salt, and a tiny pinch of the black pepper. Massage the kale really well to make sure each piece has oil, salt and pepper. Set aside.
- On a separate large baking sheet lined with non stick foil, place the peeled and diced sweet potato in one layer. Drizzle with olive oil, then 1/2 Teaspoon salt, pepper and smoked paprika. Smoked paprika is not spicy, but provides sort of a smoky, barbecue flavor and its FULL of antioxidants. Its probably one of the spices I use most often. Stir them around with your hands until the spices are evenly distributed.
3. This step is a little unorthodox, but because the potato needs to cook at a higher temp than the kale, it works. Place both the kale and the sweet potato in a COLD oven, then set the temperature to 425 degrees. The kale needs to be on the middle rack of your oven, the potato on the bottom.
4. Once you turn on the oven, set the timer for 7 minutes for the Kale. After the 7 minutes, rotate your pan and set your timer for another 2 minutes. After this time, the Kale should be done. Dried out, crispy without being dark brown. Again, how small you make your pieces really dictates the cooking time, so watch them closely. Take the Kale out of the oven and set to the side. They will continue to crisp as they cool.
5. Once the kale is out of the oven, move the potato to the middle rack, and set your timer for 20 minutes. After this time, the potato should be slightly brown in some places, and a fork or knife should slide through the largest potato easily.
6. To assemble, place an equal amount of kale in two bowls. Then divide the sweet potato up between the two bowls. To keep the kale crisp, leave it on one side and the potato on one side. We don’t want the worlds to collide just yet.
7. In a large nonstick skillet over medium heat, heat 1 teaspoon Ghee or clarified butter until it is totally melted.
Crack in your eggs, sprinkle with salt and pepper and cook until the whites are set and opaque and the yolks are still runny. For us, this usually takes about 3-4 minutes. If you like your yolks more done, flip your egg and continue cooking for about 2 minutes on the other side.
Place the Eggs on top of the Kale and sweet potato and enjoy! We eat ours with a knife and fork so that the yolk runs out and acts as a sauce for the veggies.
VARIATIONS: If your lifestyle and diet requires a little more healthy fat, add some sliced avocado. If you aren’t worried about keeping this bowl whole 30 compliant, add some drained and rinsed black beans, and a spoonful of salsa. If fried eggs aren’t your thing, try scrambled, boiled or poached.