Sweet Potato Bowl – Paleo, Whole 30

Here are two things I always struggle with 1- finding yummy lunch recipes 2- eating enough vegetables in one day. This Sweet Potato Bowl Recipe solves both of these problems.

This recipe is essentially just a conglomeration of 7ish really healthy power foods. I was tempted to stir it up and eat it like that but it was just too pretty! I think getting in 5-6 servings of vegetables a day can be REALLY difficult. Breakfast isn’t usually full of veggies, so it’s really up to lunch or dinner to pack in all the veggies. And let’s be real, sometimes I just want a sandwich or sushi or spring rolls or something and then I am getting maaayyyybe 1 serving of veggies. So let’s find ways to eat more greens.

My problem with salad at lunch is there’s no carbs. Actually when I was studying for my medical school boards, C would bring me lunch everyday. It was my favorite part of the day, because we would take an hour to just hang out and not study. I asked for a Kale Caesar with a piece of thick multigrain toast and Kombucha every single day. Occasionally he would forget the toast and I legit almost teared up that day. Not eating paleo has made me realize I really do love and need my carbs. Funny story though, that restaurant now serves that same salad with the toast ON it. I used to order it separately. I feel like maybe I deserve credit for that perfect combination. 

Okay okay enough story time. Make this recipe! It’s delicious. And if you want to feel fancy all the time, buy some marble bowls. Here are some from Amazon, a set of 8 for $20!!

Sweet Potato Bowl

Makes enough for 2. I usually just eat it twice in a week. Some of these ingredients like eggs you may want to make more and use in other recipes.

Print Recipe Pin Recipe

Servings 2

Calories 493 kcal

Ingredients

  

1x2x3x

• 2 small sweet potatoes or 1 large sweet potato boiled and peeled (see notes below)
• 4 cups spinach
• 1 small white onion diced
• 1/2 tb butter or coconut oil
• 4 soft boiled eggs boil 8 minutes
• 1 avocado sliced
• Organic Farmhouse cheddar cheese cubed
• Salt and pepper to taste

Instructions

 

• If I’m in a rush, I cook my sweet potatoes in the microwave. Place them in a small bowl with a 1/2 inch of water and cover them with a wet paper towel. Microwave for 8-10 minutes. If not in a rush, place in boiling water until tender. About 30 minutes.
• In a large pot, add 4 inches of water and bring to a boil. Add eggs and boil for 8-12 minutes. 8 for soft boiled. 12 for hard. Immediately place into bowl of ice water to cool.
• Place butter in skillet on medium heat and add onions and spinach. Cook for 3-5 minutes, stirring frequently.
• Chop or mash sweet potato and assemble bowls. It makes two.

Notes

Make it whole 30 by cutting out the cheese.

Nutrition

Calories: 493kcalCarbohydrates: 43gProtein: 19gFat: 29gSaturated Fat: 8gCholesterol: 373mgSodium: 252mgPotassium: 1467mgFiber: 13gSugar: 10gVitamin A: 24735IUVitamin C: 34.1mgCalcium: 173mgIron: 4.3mg

Tried this recipe?Let us know how it was!