This Southwestern breakfast bowl is a hearty and healthy Paleo option for the first meal of the day. People with large appetites will also be grateful for this filling dish, which keeps you fuller, longer. Pile on the veggies and eggs to make a quick and easy heaping breakfast bowl that is packed with nutrients and flavor.
Peppers, onions, and jalapenos add delicious southwestern flavors to the bowl. Roasted sweet potatoes add some starch, which I personally think is a necessary component to a huge breakfast meal like this one. Something to soak up the runny egg. I included a bit of wilted spinach because of the amazing health benefits it is packed with. And if you feel like it, throw some diced avocado on the very top for added creaminess and healthy fats.
I recommend serving some kind of runny egg with the breakfast bowl. The creamy yolk pulls everything together and you don’t miss the absence of cheese on the plate. But it’s up to you – there are an endless number of ways to prepare eggs. You could poach them, make them over easy, over hard, fried, sunny side up, scrambled, hard-boiled. The list goes on. I prefer an over easy egg with my morning breakfast bowl.
I also have a secret. This large of a breakfast is obviously not what I would eat every morning, especially those Mondays when you wake up and just want to go right back into bed. The recipe is more suited for a large Sunday morning meal, when you have time to prep the veggies. The secret is this- make two or three times the amount of veggies you need. The onion mixture and the sweet potatoes keep wonderfully in the refrigerator. So the next day, when you wake up all groggy and have to go into work, all you have to do is reheat the veggies and fry an egg. Just like that, you have another hearty breakfast to fuel you through the day.
Put a spicy twist on breakfast with this Southwestern breakfast bowl. A healthy blend of savory ingredients makes this a breakfast you can enjoy over and over again.
- 2 large sweet potatoes, peeled and diced
- Extra virgin olive oil, for drizzling
- Salt and pepper, to taste
- 1 tsp chili powder
- 2 strips bacon
- 1/2 medium yellow onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 small jalapeno, seeded and diced
- 2-3 cups fresh spinach
- 2 eggs
- 1 tsp ghee
- 1 avocado, pitted and diced, optional
- Preheat the oven to 375 degrees F. Place the diced sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt, pepper, and chili powder. Bake for 15-20 minutes, turning once.
- Meanwhile, cook the bacon in a skillet over medium heat. Remove to a paper towel-lined plate and crumble. Add the onion, bell peppers, and jalapeno to the skillet and sauté for 5-6 minutes until soft. Lastly add in the spinach and cook until wilted.
- In a separate skillet, melt the ghee. Cook the eggs to desired doneness, seasoning with salt and pepper.
- To assemble, divide the sweet potatoes between two bowls. Top with the veggie mixture, followed by the egg, crumbled bacon, and avocado if using.
- Servings: 2
- Difficulty: Easy
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