Paleo Magazine – August-September 2019

LIST of INGREDIENTS

Breakfast Buddha Bowls

PREP TIME: 20 MINUTES

COOK TIME: 35 MINUTES

SERVINGS: 2

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peeled and cubed

1 TBSP avocado oil

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1 tsp paprika

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4 strips bacon

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4 large eggs

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Optional, for topping: chopped

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the METHOD

1 Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2 In a large bowl, toss together the potatoes, avocado oil, cumin,

paprika, and a pinch each of salt and pepper. Spread in an even layer

on the prepared baking sheet. Bake for 35 minutes or until potatoes are

tender and browned in spots.

3 While the potatoes are cooking, make the bacon: Add the bacon slices

to a large skillet and set over medium heat. Sprinkle the bacon with a little

black pepper, if desired. Cook until crispy, turning as needed. Remove to a

paper-towel-lined plate and set aside.

4 To the same skillet, add the kale, mushrooms, and a pinch each of salt and

pepper. Cook, stirring occasionally, until the kale is wilted and the mushrooms

are soft, 3-4 minutes. Remove to a bowl and cover to keep warm.

5 In the same skillet, cook eggs to your liking; fried or scrambled works best.

6 To assemble the bowls, divide the sweet potatoes

between 2 serving bowls. Top each with some of

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2 strips of bacon on top of each bowl.

Add any additional toppings, if

using, and serve.

BREAKFAST

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