Sausage, Kale & Sweet Potato Breakfast Bowl
Whatever the weather is doing outside, makes no difference, because every day is a good day to stuff your face with this breakfast bowl, even if it does remind you of Thanksgiving.Hear me out.This bowl is super easy to prep ahead of time, everything but the eggs, and toss it all together when you’re ready to eat. You have time to poach a few eggs, dontcha? No? Ok, you can cook them over easy – you’ll want that yolk to run through the goodness that is the rest of these ingredients.And speaking of the ingredients… this here is some gut love in a bowl. Lots of vitamins and minerals (A, C, D, E, K, all the B’s, folate, potassium, iron, copper, zinc, and thiamin), loads of fiber, and the flavors are amazing together. Quick note about fiber… it’s the food for your beneficial gut bacteria. You want them to thrive and get strong AF and kick out the harmful bugs. (And help you ????!) Eat more than you think humanly possible. Daily. OK. Back to the recipe.The best part? You absolutely cannot screw this up. Just make as much of each ingredient as you like and throw it all together. Make it for your mom for Mother’s Day. She’ll be impressed that you finally got your shit together in the kitchen.
Ingredients
- 2 TBSP coconut or olive oil
- 1 large sweet potato, peeled and cut into bite-sized pieces
- 1 handful dried cranberries
- 1 TBSP fresh sage, chopped
- 1 onion, chopped
- 1½ cups Brussels sprouts, halved, or… use the shaved ones in the bag
- ¾ cup pecan halves, toasted
- 1 bag fresh spinach
- 6 – 7 cloves fresh garlic, chopped
- 1 apple, cored and chopped
- 1½ lbs. bulk pork breakfast sausage
- 1 – 2 eggs, PER PORTION
Instructions
- Toast the pecans in a 350-degree oven for about 7 minutes. Remove and chop. Toss into a large bowl, covered with a plate to keep warm.
- Chop and microwave sweet potatoes until they’re 99% done. Set aside.
- Chop and sauté onions in a little oil. Add the microwaved sweet potatoes near the end to crisp them up a bit. Add the sweet potatoes and onions to the pecan bowl.
- Sauté Brussels sprouts until crispy. Add more oil to your pan, if needed. Add the garlic halfway through to brown. Add Brussels and garlic to pecan bowl.
- Add the cranberries, chopped apple, chopped fresh sage, and fresh spinach to the pecan bowl, no cooking required. The spinach will steam from the heat of the other ingredients. No sweat.
- Now, get ready to multitask… start cooking your pork in the skillet, add oil if needed, and chop chop chop with your spatula to break it apart. That piggy meat will release some juices, so don’t go crazy with the oil.
- While the pork is cooking, poach or fry your eggs. 2 – 4 minutes will do it for the poachers.
- When the pork is done, add it to the pecan bowl and stir the whole mess together.
- Plop some of that goodness into a bowl designed for eatin’ and add an egg, or two if you’re building muscle and need that extra protein.
- Works great for leftovers – breakfast, lunch, or dinner. All you have to do is make fresh eggs.Yum.
