Bacon, Egg and Kale Bowl
Bacon and eggs make a great morning duo, but they also create a satisfying lunch option when tossed in a bowl loaded with veggies.
Ingredients
For the Roasted Sweet Potatoes:
- 2 pounds sweet potatoes, cut into ½-inch dice
- 2 tablespoons olive oil
- 1 ½ teaspoons Primal Palate® Super Gyro Seasoning
For the bowl:
- 1 heaping cup shredded kale leaves
- 1/3 cup Roasted Sweet Potatoes (recipe follows)
- 1/3 cup green beans, blanched and cut into 2-inch lengths
- ¼ cup cherry tomatoes, halved
- 2 slices Applegate Naturals® No Sugar Bacon or Applegate Naturals® Turkey Bacon, cooked and chopped
- ½ Vital Farms® Hard Boiled Egg
- 2 tablespoons Primal Kitchen® Balsamic Vinaigrette
Instructions
For the Roasted Sweet Potatoes:
- Preheat the oven to 400°F.
- Combine the sweet potatoes, olive oil and Super Gyro seasoning in a bowl and stir until thoroughly coated. Transfer the seasoned sweet potatoes to a baking sheet and roast, stirring once, until tender, about 20 minutes. Remove from the oven.
For the bowl:
- Place the shredded kale in a shallow bowl.
- Arrange the roasted sweet potatoes, green beans, cherry tomatoes, chopped bacon and egg over the kale.
- Serve with the vinaigrette.
For the Roasted Sweet Potatoes:
- Preheat the oven to 400°F.
- Combine the sweet potatoes, olive oil and Super Gyro seasoning in a bowl and stir until thoroughly coated. Transfer the seasoned sweet potatoes to a baking sheet and roast, stirring once, until tender, about 20 minutes. Remove from the oven.
For the bowl:
- Place the shredded kale in a shallow bowl.
- Arrange the roasted sweet potatoes, green beans, cherry tomatoes, chopped bacon and egg over the kale.
- Serve with the vinaigrette.