Sweet Potato Breakfast Bowl 🍠🥑🍳

Preheat the oven to 420F; line a baking tray with parchment paper. Put the sweet potato cubes on the tray. Add oil, salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper, toss to coat, and spread out evenly. Roast for 15 minutes, then toss in the bell pepper. Continue roasting until tender and starting to brown, about 10 to 15 minutes more. Remove and sprinkle with parsley.

While the potatoes are roasting, add duck fat to a large skillet over medium-high heat. Add ground chicken, breaking it up with a spoon. Cook until starting to brown (about 2 to 3 minutes), then stir and continue cooking until fully cooked (about 4 to 5 minutes more). Stir in remaining ingredients, cook for 30 seconds to 1 minute, and remove from heat.

Fill a medium saucepan about 1/3-full of water and bring to a boil. Use a slotted spoon to add eggs to the boiling water. Cook for 6 1/2 minutes, then transfer to a bowl of ice water to shock. Cool for 3 minutes, then peel and serve.

To each of 4 bowls, add: 1/4 of the potato mixture, 1/4 of the chicken sausage, 1 soft-boiled egg, 1/2 of an avocado, and 1 ounce crumbled cheese.

Equipment Needed

Spice Level:

Dietary