Paleo Breakfast Bowl

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: baking sheet

2. Step 2

   Toss the sweet potato with 1 ¼ tbsp (20 ml) olive oil, ⅜ tsp salt, and the paprika. Spread it on the baking sheet and roast until browned and tender, turning once halfway through.

   Timer: 25 min (fixed)

   Ingredients used: 20.0 ml Olive Oil, 2.0 gr Paprika, 2.0 gr Salt, 300.0 gr Sweet Potato

   Cookware: baking sheet, mixing bowl, spatula

3. Step 3

   Meanwhile, heat the remaining 2 tsp (10 ml) olive oil in the skillet over medium heat. Add the pork sausage and cook, breaking it into small pieces, until browned and its center reaches 71°C.

   Timer: 8 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 200.0 gr Pork Sausage

   Cookware: large skillet, spatula

4. Step 4

   Add the garlic, kale, and ¼ tsp (1 gr) salt to the sausage. Cook over medium heat until the kale is wilted and tender, then divide the mixture between the serving bowls.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 gr Garlic, 100.0 gr Kale, 1.0 gr Salt

   Cookware: large skillet, Serving bowls, spatula

5. Step 5

   Crack the eggs into the skillet and season with the remaining ¼ tsp salt and the black pepper. Cook over medium heat until the whites are firm and the yolks reach the desired doneness.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Egg, 1.0 gr Ground Black Pepper, 1.0 gr Salt

   Cookware: large skillet, spatula

6. Step 6

   Divide the roasted sweet potato between the bowls. Add the eggs and avocado, drizzle with the lemon juice, and serve immediately.

   Ingredients used: 1.0 piece Avocado, 15.0 ml Lemon Juice

   Cookware: Chef Knife, cutting board, Serving bowls