Breakfast Bowl Recipe: Egg on Sweet Potato Hash and Kale

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.

Step 4: When done, put baby kale and hash in bowl. Lay an egg — any style though a runny yoke is the best! — on top. Season egg with salt and pepper, then serve. 



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