Egg-Free Breakfast Bowls

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  • 3 sweet potatoes, cubed (whatever color you prefer)
  • 6 tablespoons avocado oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds breakfast sausage
  • 2 heads of dino kale, roughly chopped and massaged
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • juice of 1/2 lemon
  • 1 cup pico de gallo*
  • 1 cup guacamole*
  • chopped cilantro, for garnish


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, toss sweet potatoes in 3 tablespoons of avocado oil and sprinkle with salt and garlic powder, then place evenly throughout the baking sheet. Bake for 25-30 minutes, tossing them half way through to help brown on all sides. 
  2. Once the sweet potatoes have 15 minutes left to cook, place a large nonstick pan over medium heat and add the breakfast sausage. Break into small pieces and cook until browned and no pink remains.
  3. While the breakfast sausage is cooking, place another nonstick pan over medium heat and add 3 tablespoons of avocado oil to it. Add the chopped kale and sauté for about 5 minutes, then add the salt, cumin, chili powder, and cayenne pepper. Toss to coat and then add the lemon juice.
  4. Once the potatoes are done cooking, build 4 bowlw – sweet potatoes on the bottom, then breakfast sausage, sautéed kale, pico de gallo, guacamole, and top it all off with some chopped cilantro!


*You can make your own pico de gallo and guacamole OR buy it in store, like I did…because I’m lazy at breakfast