Hey everyone!
If you follow me on Instagram or Facebook, you may already know I have been LOVING breakfast bowls, and take any opportunity to be creative and switch them up. So when Vital Farms reached out and asked if I wanted to participate in their cook off challenge, using their products and sharing a fun recipe - I jumped at the chance!
Why breakfast bowls?
They are an easy way to have a healthy and clean breakfast that incorporates veggies, protein and healthy fats, and they are a great way to use up leftover vegetables from dinners earlier in the week. And if you eat paleo or Whole30, they are an easy breakfast idea - because, veggies are life! During the whole30 you are also encouraged to eat vegetables for breakfast, which a lot of people struggle with. These bowls make it super easy - and there are an unlimited number of ways to switch them up. If you want to see more variations of mine - check out my instagram page where I showcase them regularly :)
Looking for a whole30 or paleo compliant breakfast idea without eggs? Make this dish, and swap out the eggs for chicken apple sausage (I like Aidell brand) or more veggies!
Vital Farms Cook-off Challenge Rules:
Use one or more Vital Farms product(s)
Create a recipe with the product(s) and less than 5 additional ingredients
Share it on social media with the hashtag #vitalfarmscookoff
So I decided to come up with 2-3 recipes, and this is the first one! Make sure to join the e-mail list, or follow me to see the others!
Sweet potato bacon hash breakfast bowls
Ingredients
1-2 Medium Sweet Potatoes (organic or peel) (will have leftovers)
1 cup chopped mixed greens (optional, whatever you have - spinach, kale, etc.)
2 t. Vital Farms ghee
2 Vital Farms eggs
Package no sugar added bacon (I like Applegate, Pederson's or Never Any! brand from Aldi) will have leftovers
Seasonings (optional, adjust to taste - I used 1/4 t. cumin, 1/4 t. chili powder, 1/8-1/4 t. pink salt, pepper, 1/4 t. garlic powder)
Toppings (optional) hot sauce (I love this one), my homemade blender aioli/mayo, or even better, a mix of both!
Recipe
Preheat oven to 420 degrees
Chop sweet potatoes into bite size pieces, mix with ghee, seasonings and spread out on parchment covered baking sheet
Spread bacon out on second cookie sheet
Put both cookie sheets into oven side by side for 10 minutes (watch closely, potatoes may start to burn depending on size)
Take bacon and potatoes out of oven, toss potatoes and check both - if potatoes are looking dark, move to higher rack. Add mixed greens to potatoes and toss - add a little bacon grease or ghee if needed to allow greens to mix with seasonings and potatoes. Drain bacon if needed. Cook for an additional 5 minutes or so, watching closely.
While potatoes and bacon are finishing, boil water for eggs with a little salt. Once water is boiling, add two cracked eggs and reduce heat to low. Cook for an additional 5 minutes, depending on how well you like your poached eggs.
In bowl - layer potatoes and greens on bottom, and crumble 1.5 slices bacon on top. Top with poached eggs, remaining half piece of crumbled bacon, another sprinkle of salt and pepper, and a drizzle of hot sauce and/or blender mayo.
Eat and Enjoy! Make sure to tag Vital Farms and I on instagram or any socials - @elenanicolehealth
Interested in more ideas to clean up your diet and get healthier? Make sure to either subscribe to the newsletter or follow me on instagram!
Interested in working with me to create a healthy lifestyle plan that works for you? Lets get on a free health goals and planning call!