Kale, Bacon and Roasted Sweet Potato Bowl

Kale, Bacon and Roasted Sweet Potato Bowl


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Savory, sweet, garlicky and smoky! This is a healthy dish to keep meal prepped in the fridge, then topped with a fresh egg every day. This is perfect for breakfast, but you can switch out with your choice of meat for lunch or dinner.

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Chicago, IL

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

5 servings


  • 1 bunch of kale, destemmed
  • 4 large sweet potatoes, peeled and diced
  • 3 bacon slices
  • 3 large eggs
  • 2 teaspoons of garlic powder
  • 1 teaspoon of cayenne
  • Salt and pepper, to taste

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As the oven preheats to 400 degrees, line a large baking sheet with sweet potatoes and kale. Season with garlic powder, cayenne, salt, and pepper then toss with a tablespoon of olive oil until evenly coated. Bake for 30 minutes, or until tender. In the meantime, fry the bacon and eggs in the same skillet over low heat for 15 minutes. To create the bowl, add a heaping cup of the roasted vegetables, and then top with the diced bacon and a fresh fried egg. Serve and enjoy!

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