Breakfast preferences can be divisive; are you into sweet or savory? People are often (passionately) in one camp or the other. But if there’s one thing we can all agree on – at least at Loveleaf – is that bowl food rules. Especially when it’s healthy (…no Lucky Charms around here, sorry). For the sweet breakfast lovers, our smoothie bowls have got you covered. And for the savory breakfast lovers, we bring you these Sweet Potato and Kale Breakfast Bowls.
This recipe is from our 7-Day Salad Challenge with Whole Foods Market. The premise is simple; eat one salad a day for seven days (it might change your life). Get the Challenge:
Don’t let the name limit you – these Sweet Potato and Kale Breakfast Bowls can be eaten for any meal. Breakfast, brunch, lunch, or dinner. It all works. Our favorite thing about them (and most of our recipes) is that the individual components of the bowls can be prepped ahead of time. So you can simplify your mornings (or evenings… or weekend brunch plans). Just roast a bunch of sweet potatoes, give your kale a nice massage, whip up some quick honey mustard dressing, and store everything in the fridge. When you’re ready to eat, a couple of quickly fried eggs and a slice of avocado is all you need to make these breakfast bowls a reality.
Just roast a bunch of sweet potatoes, give your kale a nice massage, whip up some quick honey mustard dressing, and store everything in the fridge. When you’re ready to eat, a couple of quickly fried eggs and a slice of avocado is all you need to make these breakfast bowls a reality.
Let’s talk about bacon (!) for a minute. It isn’t necessary for this recipe, but (well-sourced) bacon adds a little something special to the bowl. Vegan? We’re not into fake soy products with weird ingredients (lookin’ at you, “Smart” Bacon), but this this tempeh bacon recipe has not let us down. Since tempeh is made from soybeans, which is a crop heavily sprayed with pesticides, we highly recommend opting for organic, non-GMO tempeh.
- 1 large sweet potato, cut into cubes
- 1 small bunch Lacinato kale, stems removed and thinly sliced
- 4 eggs (omit for vegan)
- 4 slices bacon or tempeh bacon
- ½ avocado, diced
- 2 slices gluten-free bread, toasted (optional)
- 1 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey (use maple syrup for vegan)
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Roast the sweet potatoes. Preheat the oven to 400 degrees F. Place the cubed sweet potatoes in a single layer on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake for 25- 30 minutes until lightly browned, flipping halfway through.
- In a large serving bowl, mix together all of the dressing ingredients. Add the shredded kale and massage until softened, 2-3 minutes.
- Cook the eggs however you like them and fry the bacon or tempeh bacon according to package instructions.
- Divide the kale/dressing mixture between two bowls. To each bowl, add the roasted sweet potato, eggs, and bacon. Top with diced avocado and serve with a slice of toast, if desired.