- 2–3 small sweet potatoes, peeled and sliced into 1/4 inch rounds
- 1/4 tsp chili powder (like this)
- 1/4 tsp cinnamon (like this)
- 2 tbsp butter, ghee (like this) or coconut oil – divided
- 1 small bunch of kale or other greens- washed, trimmed and sliced into thin ribbons
- 1 tbsp water
- 1/4 tsp unrefined salt
- 1 cucumber, peeled and sliced
- 1 small red pepper, chopped
- 1 avocado, deseeded and sliced
- 2 carrots, shredded or spiralized (with this)
- 1 cup of sprouts (I used sunflower sprouts)
- 2–3 eggs
FOR MAGIC CILANTRO SAUCE
- 1 bunch of cilantro
- 1/4 cup mayonnaise (preferably homemade)
- juice from 1 lime
- 1/2 – 1 clove garlic – depending on how garlicky you like things
- salt and pepper to taste
- Preheat oven to 400’F.
- Place sweet potatoes into a large bowl. Melt 1 tablespoon of fat of choice and drizzle over sweet potato slices along with chili powder and cinnamon. Spread evenly in a single layer onto baking sheet and bake for 20 minutes, until soft and beginning to brown slightly. Flip once during baking.
- While the sweet potatoes cook, prepare your kale and magic cilantro sauce. To prepare kale, heat 1 tablespoon of fat of choice in skillet and melt over medium high heat. Add kale ribbons, 1 tablespoon of water and salt. Saute for 2-3 minutes, until greens begin to wilt and turn a bright green color.
- For magic sauce, blend all ingredients together in a blender or food processor until creamy smooth. Set aside.
- Cook your eggs any way that you like.
- To assemble breakfast bowls, simply place cooked sweet potatoes and kale into a bowl. Add cucumber, avocado, carrots, red pepper, and sprouts. Top with egg and drizzle with magic cilantro sauce.