Can I make this recipe ahead of time?

You can prep most components ahead, but it's best to assemble the bowl fresh. Cook the sweet potato and bacon in advance, and store them separately. In the morning, just reheat the sweet potato, cook your egg and greens, and assemble. This takes about 10 minutes total.

Is this recipe Whole30 compliant?

Yes! This sweet potato breakfast bowl is completely Whole30 compliant as long as you use compliant bacon (check labels for added sugar) and cook with ghee or a Whole30-approved oil like coconut or avocado oil.

How can I make this lower in carbs?

You can reduce the amount of sweet potato and increase the greens and avocado. Alternatively, try using riced cauliflower as a base for a very low-carb version, though it won't be quite as sweet or creamy.

Can I freeze the sweet potato base?

Yes, mashed sweet potato freezes well for up to 3 months. Store in individual portions for easy thawing. Thaw overnight in the refrigerator and reheat when ready to use.

Sweet Potato Breakfast Bowl (Paleo, Whole30)

Name: Sweet Potato Breakfast Bowl (Paleo, Whole30)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 medium sweet potato (about 8 oz); 1 tablespoon ghee or coconut oil; Pinch of sea salt; Pinch of black pepper; 3 strips of bacon; 2 cups fresh spinach (or kale); 1 clove garlic, minced; 2 eggs; 1/2 avocado, diced; Extra sea salt and black pepper to taste; Optional: red pepper flakes for garnish

Description

Start your morning with this hearty sweet potato breakfast bowl! Packed with crispy bacon, sautéed greens, avocado, and a perfectly runny egg. Paleo and Whole30 compliant.

Ingredients

Units Scale

For the Sweet Potato Base:

1 medium sweet potato (about 8 oz)
1 tablespoon ghee or coconut oil
Pinch of sea salt
Pinch of black pepper

For the Toppings:

3 strips of bacon
2 cups fresh spinach (or kale)
1 clove garlic, minced
2 eggs
1/2 avocado, diced
Extra sea salt and black pepper to taste
Optional: red pepper flakes for garnish

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Instructions

Prepare the Sweet Potato – Start by cooking your sweet potato. You can either bake it in the oven at 400°F for 45-50 minutes until tender, steam it for about 20 minutes, or microwave it for 5-7 minutes. Once cooked, let it cool slightly, then scoop out the flesh into a bowl. Add the ghee or coconut oil, salt, and pepper, then mash until smooth and creamy. Set aside and keep warm.
Cook the Bacon – Heat a large skillet over medium heat. Add the bacon strips and cook for 4-5 minutes per side, or until crispy to your liking. Transfer the bacon to a paper towel-lined plate to drain excess fat. Keep about 1 tablespoon of bacon fat in the pan for cooking the greens. Once the bacon is cool enough to handle, chop it into bite-sized pieces.
Sauté the Greens – Using the same skillet with the reserved bacon fat, add the minced garlic and cook for about 30 seconds until fragrant. Add the spinach and sauté for 2-3 minutes, stirring occasionally, until wilted. Season with a pinch of salt and pepper. Remove from heat and set aside.
Fry the Eggs – In the same skillet or a separate non-stick pan if you prefer, add a small amount of ghee or oil. Crack the eggs into the pan and cook sunny-side up for about 3-4 minutes, or until the whites are set but the yolks are still runny. You can also cook them over-easy if you prefer. Season with salt and pepper.
Assemble Your Bowl – Divide the mashed sweet potato between two bowls, spreading it as a base. Top with the sautéed spinach, crispy bacon pieces, and diced avocado. Carefully place a fried egg on top of each bowl. Finish with an extra sprinkle of salt, black pepper, and red pepper flakes if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1
Calories: 385
Sugar: 6 g
Fat: 24 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 16 g