Breakfast Bowl Recipe

Preparation Steps

1. 1

   Prepare the Sweet Potato

   Peel and cube the sweet potato. In a pot of boiling salted water, cook the sweet potato cubes until tender, about 10-15 minutes. Drain and set aside.

2. 2

   Cook the Brussels Sprouts

   Trim and halve the Brussels sprouts. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté until golden brown and tender, about 8-10 minutes.

3. 3

   Cook the Bacon

   In the same skillet, add the bacon slices and cook until crispy. Remove and let drain on paper towels.

4. 4

   Make the Kale-Pistachio Pesto

   In a food processor, combine kale, pistachios, and 1 tablespoon of olive oil. Blend until smooth, adding a little water if necessary to reach desired consistency. Season with salt and pepper to taste.

5. 5

   Cook the Eggs

   In a non-stick skillet, cook the eggs sunny side up, about 2-3 minutes until the whites are set but the yolks remain runny.

6. 6

   Assemble the Breakfast Bowl

   In a bowl, layer the sweet potatoes, sautéed Brussels sprouts, crumbled bacon, and a dollop of kale-pistachio pesto. Top with sliced avocado and sunny side up eggs.