From the August/September 2019 issue
Prep time: 20 minutes
Cook time: 15 minutes
Serves 2


  • 2 small sweet potatoes, peeled and cubed
  • 1 TBSP avocado oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Sea salt and black pepper, to taste
  • 4 strips bacon
  • 4 cups kale, packed
  • 2 cups mushrooms, any variety, sliced
  • 4 large eggs
  • 1 avocado, pitted and sliced
    *Optional, for topping: chopped fresh herbs, salsa, hot sauce


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss together the potatoes, avocado oil, cumin, paprika, and a pinch each of salt and pepper. Spread in an even layer on the prepared baking sheet. Bake for 35 minutes or until potatoes are tender and browned in spots.
  3. While the potatoes are cooking, make the bacon: Add the bacon slices to a large skillet and set over medium heat. Sprinkle the bacon with a little black pepper, if desired. Cook until crispy, turning as needed. Remove to a paper-towel-lined plate and set aside.
  4. To the same skillet, add the kale, mushrooms, and a pinch each of salt and pepper. Cook, stirring occasionally, until the kale is wilted and the mushrooms are soft, 3-4 minutes. Remove to a bowl and cover to keep warm.
  5. In the same skillet, cook eggs to your liking; fried or scrambled works best.
  6. To assemble the bowls, divide the sweet potatoes between 2 serving bowls. Top each with some of the kale/mushroom mixture and then an egg. Place sliced avocado next, then crumble 2 strips of bacon on top of each bowl. Add any additional toppings, if using, and serve.