It’s day 5 since my husband and I started the Whole 30. It’s the latest on-trend eating challenge that aims to hit the reset button on your body. You can’t eat anything with sugar, carbs, beans, soy, processed foods, just to name a few.
Truth be told, it’s tough. And to be frank, we may have violated some rules because we are amateurs.
But, this breakfast bowl is legit. And I was so excited to try coconut oil, which is Whole 30 approved, for the first time!
- 2 sweet potatoes, cubed (the tinier the better)
- 1 yellow onion, thinly sliced
- 1-2 eggs (fried the way you want; we did overeasy)
- A handful of baby kale
- 2 tbsp. of coconut oil
- 1 tbsp. of extra virgin olive oil
- 2 rosemary sprigs
- 2 tsp. of paprika
- Salt and pepper
Step 1: Preheat oven 450 degrees. Line baking sheet with parchment paper and set aside.
Step 2: Heat small pot with coconut oil. When melted, add sliced onions and cook on medium. Once onions are caramelized, mix with sweet potato cubes in a large prep bowl.
Step 3: Add olive oil, paprika, salt and pepper to sweet potato and onion mixture. Spread on baking sheet with rosemary sprigs in the center. Roast for 10-15 minutes until the sweet potatoes get soft and a little toasty.