Ingredients:

  • 2 medium sweet potatoes, cubed into 1/2 inch pieces
  • 1 tbsp avocado oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups Lacinato kale, destemmed and roughly chopped
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • 4 large pasture-raised eggs
  • 1 ripe avocado, sliced
  • 1 tbsp pumpkin seeds
  • 1 tbsp fresh cilantro, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with avocado oil, smoked paprika, salt, and pepper directly on the baking sheet. Spread in a single layer.
  3. Roast for 25 minutes until the edges are charred and the centers are tender.
  4. While potatoes roast, heat a skillet over medium heat. Add a drop of oil. Sauté the minced garlic for 1 minute until fragrant and golden.
  5. Add the massaged kale to the garlic pan and sauté for 2 minutes until bright green and slightly softened. Finish with lemon juice.
  6. Fry the 4 large eggs in the same pan (or a separate skillet) until the whites are opaque but the yolks still jiggle.
  7. Assemble the bowls by dividing the roasted potatoes and sautéed kale. Top each bowl with two eggs, half an avocado, and a sprinkle of pumpkin seeds, cilantro, and red pepper flakes.