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:

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

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.