Rainbow Breakfast Bowl

I absolutely adore breakfast bowls! They are great way of getting lots of veggies in in the morning, I’ve even been known to tuck into them as a last minute dinner during the week too!

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This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

Large handful of rainbow chard
1 Small sweet potato, chopped into cubes
4 Brussels sprouts
50g bacon pieces
1 egg
Coconut oil
Pinch of Maldron Salt

Method:

  1. In a large pan add 1 tsp of coconut oil, saute the chardΒ for 2-3 minutes on a high heat before adding a splash of water and reducing the temperature and cookingΒ until tender.
  2. Steam or power boil the sprouts for roughly 2 minutes and set aside to cool.
  3. In another pan heat another tsp of coconut oil and fry off the sweet potato until golden and crispy adding a sprinkle of coarse salt.
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  4. Set aside the potato and add the bacon to the pan, once the bacon is fully cooked and nice and crispy remove from the pan.
  5. Halve the sprouts and add the pan to crisp up, add the bacon and mix.
  6. Place the chard, sweet potato, bacon and sprouts in a large bowl.
  7. Heat the pan again with some more coconut oil and fry the egg to your liking, place on top and enjoy!
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3 Comments on “Rainbow Breakfast Bowl

  1. Pingback: Roasted Vegetable Breakfast Bowl | The Wonky Spatula

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