No Antibiotics Ever
Our standard is simple: No antibiotics, ever.
Applegate Humanely Raised
Animals deserve to be handled with care and respect.
No GMO Ingredients
Are GMO ingredients good or bad? The jury is out, so we took them out.
Bacon, Egg and Kale Bowl
Bacon and eggs make a great morning duo, but they also create a satisfying lunch option when tossed in a bowl loaded with veggies.
Serves 1 | Total Time: Less Than 30 Mins
Ingredients
For the Roasted Sweet Potatoes:
- 2 pounds sweet potatoes, cut into ½-inch dice
- 2 tablespoons olive oil
- 1 ½ teaspoons Primal Palate® Super Gyro Seasoning
For the bowl:
- 1 heaping cup shredded kale leaves
- 1/3 cup Roasted Sweet Potatoes (recipe follows)
- 1/3 cup green beans, blanched and cut into 2-inch lengths
- ¼ cup cherry tomatoes, halved
- 2 slices Applegate Naturals® No Sugar Bacon or Applegate Naturals® Turkey Bacon, cooked and chopped
- ½ Vital Farms® Hard Boiled Egg
- 2 tablespoons Primal Kitchen® Balsamic Vinaigrette
Instructions
For the Roasted Sweet Potatoes:
- Preheat the oven to 400°F.
- Combine the sweet potatoes, olive oil and Super Gyro seasoning in a bowl and stir until thoroughly coated. Transfer the seasoned sweet potatoes to a baking sheet and roast, stirring once, until tender, about 20 minutes. Remove from the oven.
For the bowl:
- Place the shredded kale in a shallow bowl.
- Arrange the roasted sweet potatoes, green beans, cherry tomatoes, chopped bacon and egg over the kale.
- Serve with the vinaigrette.
For the Roasted Sweet Potatoes:
- Preheat the oven to 400°F.
- Combine the sweet potatoes, olive oil and Super Gyro seasoning in a bowl and stir until thoroughly coated. Transfer the seasoned sweet potatoes to a baking sheet and roast, stirring once, until tender, about 20 minutes. Remove from the oven.
For the bowl:
- Place the shredded kale in a shallow bowl.
- Arrange the roasted sweet potatoes, green beans, cherry tomatoes, chopped bacon and egg over the kale.
- Serve with the vinaigrette.
