Sweet Potato Power Bowl

This past summer, I had my first power bowl experience. I mean, let’s be honest, it’s basically just all of the best foods thrown together in a bowl and topped with an egg. How can you go wrong? Turns out, it was everything I hoped it would be.

Since then, I’ve been experimenting with power bowl recipes, and I think I’ve nailed the dream sweet potato power bowl experience. Sweet potato, apple, bacon, greens, eggs, and of course, avocado. It’s the perfect combination of sweet, savory, and hearty, and it’s a great way to power up your morning in the fall.

In this recipe, I’ve also included my two favorite spices of all time, cinnamon and sage. Both of these spices are super savory and satisfying, and feel like a warm hug of deliciousness.

Truth be told, you can actually have this Sweet Potato Power Bowl anytime of the day. Yes, some people try to put power bowls in the breakfast zone, but why be so limiting? Have it as a snack, for lunch, or for dinner! Go on, be a rebel.

Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook or Pinterest!

Recipe

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Sweet Potato Power Bowl

Prep: 25 minutesCook: 21 minutesTotal: 46 minutes

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Servings: 2 Servings 1x

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Ingredients

• 1 medium sweet potato, peeled and diced
• 2 1/2 tablespoon coconut oil or ghee, melted (divided)
• 1/4 teaspoon sea salt
• 3 slices bacon, chopped into small pieces
• 1/2 apple, diced
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground sage
• 2 cups mixed salad greens
• 1/2 avocado, diced
• 2 eggs

Garnishes (optional)

• Freshly chopped cilantro
• Sauerkraut
• Lime wedges
• Chopped walnuts

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Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes in 1 tbsp coconut oil until all sides are coated. Arrange the potatoes in a single layer on the baking pan and sprinkle with the salt. Roast until just soft, about 12-14 minutes.
3. Meanwhile, in a medium skillet, melt 1/2 tablespoon coconut oil over medium heat. Add the bacon and cook until just crisp, 3 to 4 minutes. Stir in the apple, cinnamon, and sage and cook for 1 to 2 minutes. Stir in the roasted sweet potatoes and cook until they are lightly golden brown, about 4-5 minutes. Remove the sweet potato mixture from the pan and set aside.
4. Place the skillet back over medium heat and melt the remaining 1 tablespoon coconut oil in the pan. Crack the two eggs into the pan and cook 3 to 4 minutes, or until whites are set and yolks are cooked to your desired doneness.
5. To assemble the sweet potato power bowls, place 1 cup mixed greens into each bowl. Divide the sweet potato mixture and diced avocado equally between the two bowls. Top each one with an egg and garnishes of choice (optional). Enjoy!

© Coconuts & Kettlebells

Recipe By: Noelle Tarr

Got any questions about how to make this Sweet Potato Power Bowl? Feel free to comment below!

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