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whole-30-sweet-potato-breakfast-bowl

White Sweet Potato Breakfast Bowls with Cranberries, Bacon and Kale

These breakfast bowls made with roasted white sweet potatoes are perfect for Whole 30 and make great lunch or dinner options as well!

Servings 4
Author Angela Sackett | Everyday Welcome

Ingredients

  • 6 slices bacon cooked and crumbled
  • 2 Japanese white sweet potatoes*
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 cup frozen cranberries
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1 cup fresh or frozen spinach or kale
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Optional:

  • ¼ cup maple syrup
  • ½ teaspoon pink peppercorns

*These can be difficult to find; they have a red skin and a milder flavor. If you cannot find them, substitute regular sweet potatoes!

Directions

  1. Preheat oven to 400 degrees.
  2. Line a rimmed baking sheet with foil or parchment.
  3. Peel and cube sweet potatoes, toss with olive oil and spices, and add to prepared baking sheet.
  4. Roast at 400 degrees for 30 minutes, tossing gently after 20 minutes and testing for doneness.
  5. Meanwhile, add cranberries with honey to a small skillet over medium-high heat.
  6. Saute just until cranberries soften (about five minutes).
  7. Remove cranberries to a serving dish and add kale to pan with olive oil.
  8. Saute kale with salt and pepper and oil until softened and bright green and remove to serving dish.

Optional:

  1. Warm maple syrup with peppercorns in the same pan for 3-5 minutes and remove peppercorns (omit for Whole 30).

To enjoy: layer potatoes, then spinach or kale, bacon, and cranberries into individual bowls and if desired, top with maple syrup.

  1. Serves 4.

Recipe Notes

*Make this even easier for a morning meal! All individual ingredients can be made up to 3 days in advance; simply warm and assemble your bowl in the morning.