Perfect for the weekend, try this delicious breakfast bowl if you’re looking for a savoury start to your morning. 

 

Ingredients:
1 large sweet potato, cut into 1/2 inch cubes (about 2 cups chopped)
2 tablespoons avocado oil (or coconut oil or another oil that can be heated to high temps)
Salt and pepper to taste
1 teaspoon smoked paprika
1 tablespoon olive oil
1 medium onion, thinly sliced
1/4 cup jarred roasted red peppers, roughly chopped
1 tablespoon olive oil
1 bunch kale, washed and roughly chopped
1 tablespoon apple cider vinegar
2 eggs, fried or poached (whatever your preference)
2 strips cooked bacon, roughly chopped
2 tablespoons chopped fresh herbs (cilantro, parsley, chives, or basil are all great!)
Sliced avocado
Hot sauce, if you like spicy

 

Directions:
Preheat oven to 425 F.  Toss the sweet potatoes with 2 tablespoons of avocado oil, salt and pepper, and smoked paprika.  Spread out in a single layer on a rimmed baking sheet and roast for about 25-30 minutes, flipping sweet potatoes halfway through.  They are done when they are fork tender and slightly caramelised and crisp around the edges.

While the sweet potatoes are roasting, caramelise the onions.  In a large skillet heated over medium-low heat, add in 1 tablespoon of olive oil and then the onions.  Stir to coat in the oil and arrange in a single layer.  Stir occasionally to make sure they caramelise evenly and cook until onions are a deep golden and are soft, about 20 minutes.  Add in the roasted red peppers and toss with the onions for just a few minutes to allow them to warm through. Transfer onions and peppers to a bowl and set aside.

In the same skillet, add in the last tablespoon of olive oil and turn heat up to medium-high.  Add in the kale and sauté for a minute or two.  Add in the vinegar and continue to toss for another minute or so until the kale has softened and the vinegar has reduced.  Remove from heat.

Add a scoop of sweet potatoes into a bowl, followed by the kale, the peppers and onion mixture, a sprinkle of bacon, and top with an egg.  Sprinkle over your favourite chopped  fresh herb of choice and enjoy!