Jump to Recipe Whole 30No Added Sugar
These chorizo and sweet potato breakfast bowls are great for meal prep, full of flavor, protein and healthy fats. These breakfast bowls make a delicious dinner too! Whole30 and paleo friendly.
Eating leftovers for breakfast is something I’ve been doing since my first Whole30 about 6 years ago. Leftover dinner + eggs is still my basic go-to breakfast on busy mornings.
So, it seems only natural that at some point I would decide to make leftovers on purpose – AKA a make ahead breakfast!
And what better way to do breakfast than with bowls loaded with all the real food goodies I crave?
Spicy and savory chorizo (Wellshire Farms is Whole30 friendly!) seasoned and roasted sweet potatoes, sautéed kale, avocado and perfectly fried eggs.
These chorizo and sweet potato are bound to become a favorite in your breakfast rotation!
What You Need to Make These Whole30 Breakfast Bowls
It’s hard to tell in these photos, but I also added sautéed cauliflower rice to my bowls as a base. It’s optional but I love how it mixes with the flavor from the kale and chorizo.
The other ingredients are pretty straightforward – everything you see if what you get!
Here are the ingredients you’ll need to prepare these breakfast bowls:
sweet potatoesolive oil or avocado oilsea salt and freshly ground black peppergarlic and onion powdersmoked paprika pre-cooked chorizo sausage links, no sugar added (Wellshire Farms Smoked Chorizo Sausage)kale, or other dark leafy greensfrozen cauliflower rice (optional) eggsavocadoFresh lime juice
How to Make These Chorizo and Sweet Potato Breakfast Bowls
Preheat your oven to 450°F and line a large baking sheet with parchment paper (for easy cleanup). Place the sweet potatoes in a large bowl and toss with one tablespoon of the oil and the seasonings. Roast in the preheated oven until browned and crisp in the outside and soft inside.
While the sweet potatoes cook, prepare everything else. Heat a skillet over medium high heat and add another tablespoon of the oil. Add the chorizo to the skillet and cook, stirring, until browned all over, then remove to a plate and cover to keep warm.
Lower the heat to medium and add the kale, sauté and season with salt and pepper if desired, then add to the plate with the chorizo. If you’re adding cauliflower rice to the bowls, sauté it after the kale, until just softened, seasoning as desired.
Lastly, add the final tablespoon of oil and cook the eggs to preference, seasoning with sea salt and freshly ground black pepper.
To assemble the bowls, arrange the sweet potatoes, chorizo, kale and cauliflower rice, then top with sliced avocado, fresh lime juice and sea salt, and the fried eggs. Garnish with cilantro and add season to taste.
How to Meal Prep These Breakfast Bowls
Since these bowls have separate components, you can cook everything the night before and then reheat in the morning and assemble the bowls.
There are two exceptions to the prep ahead for me. I personally like to wait until the last minute to cook my eggs.
If you scramble your eggs, you can make them ahead of time, but fried eggs are always best just-cooked.
Second, peel and slice the avocado right before serving to avoid it browning.
Everything else can be cooked up to two days before and reheated in the morning for an easy, filling breakfast!
I hope you’re ready for a new favorite recipe in your breakfast rotation!
One that you’ll want to whip up on those mornings when a savory craving hits!
It’s time to grab your ingredients and get ready to dig in – let’s go!
Chorizo and Sweet Potato Breakfast Bowls {Paleo, Whole30}
Chorizo and Sweet Potato Breakfast Bowls {Paleo, Whole30}
These chorizo and sweet potato breakfast bowls are great for meal prep, full of flavor, protein and healthy fats. These breakfast bowls make a delicious dinner too! Whole30 and paleo friendly. Prep Time: 15 minutesCook Time: 25 minutesCourse:Breakfast, DinnerCuisine:Paleo, Whole30Keyword:breakfast, chorizo, eggs, kale, paleo, sweet potatoes, whole30Servings: 4 servings
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Ingredients
2large sweet potatoespeeled and diced into 1/2” chunks3tablespoonsolive oil or avocado oil, dividedSea salt and freshly ground black pepper1/2teaspoongarlic powder1/2teaspoononion powder1/2teaspoonsmoked paprika4pre-cooked chorizo sausage linksno sugar added (Wellshire Farms Smoke Chorizo Sausage), diced into 1/2” pieces4cupskaleor other dark leafy greens, roughly chopped10oz bag frozen cauliflower riceoptional4largeeggs1avocadopeeled, pitted, and thinly slicedFresh lime juiceto tasteSea salt and black pepperto tasteCilantrofor garnish
Instructions
Preheat your oven to 450°F and line a large baking sheet with parchment paper (for easy cleanup). Place the sweet potatoes in a large bowl and toss with one tablespoon of the oil, the salt and pepper, garlic powder, onion powder and smoked paprika. Roast in the preheated oven for 25 minutes or until browned and crisp in the outside and soft inside.While the sweet potatoes cook, prepare the remaining components. Heat a skillet over medium high heat and add another tablespoon of the oil. Add chorizo to the skillet and cook, stirring, until browned all over, then remove to a plate and cover to keep warm.Lower the heat to medium and add the kale, sauté and season with salt and pepper if desired, then add to the plate with the chorizo. If you’re adding cauliflower rice to the bowls, sauté it after the kale, until just softened, seasoning as desired.Lastly, add the final tablespoon of oil and cook the eggs to preference, seasoning with sea salt and freshly ground black pepper. I cook my eggs over medium high heat until the whites begin to crisp, then cover the skillet until the whites are cooked and yolks are soft.To assemble the bowls, arrange the sweet potatoes, chorizo, kale and cauliflower rice, then top with sliced avocado, fresh lime juice and sea salt, and the fried eggs. Garnish with cilantro and add any further seasonings to taste. Enjoy!
Nutrition
Calories: 478kcalCarbohydrates: 34gProtein: 21gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 221mgSodium: 841mgPotassium: 1035mgFiber: 7gSugar: 5gVitamin A: 23394IUVitamin C: 88mgCalcium: 170mgIron: 4mg
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Want More Whole30 Breakfast Recipes? Try One of These!
Sweet Potato and Sausage Hash with Eggs
Bacon, Sweet Potato and Kale Breakfast Hash
Sheet Pan Keto Breakfast Hash
Loaded Breakfast Taco Bowls
Breakfast Meal Prep Bowls
Whole30 Breakfast Casserole
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