Egg-Free Breakfast Bowl

  • Serving Size1


    • 1 c diced sweet potato (about 1/2 medium sweet potato)
    • 1/2 c onion (about 1 small onion, diced)
    • 5 strips bacon, cut into lardons (short strips)
    • 2 cloves garlic, minced
    • 1/4 tsp smoked paprika
    • 1/2 tsp salt
    • 1 handful spinach
    • Freshly ground black pepper, to taste



    In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.


    Remove the bacon from the pan, leaving about 1 T of bacon fat in the pan. Drain the bacon on paper towels.


    Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.


    Add the smoked paprika, garlic, and salt and stir to combine.


    Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.

    Recipe adapted from:

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