These chorizo and sweet potato breakfast bowls are great for meal prep, full of flavor, protein and healthy fats. These breakfast bowls make a delicious dinner too! Whole30 and paleo friendly.
Eating leftovers for breakfast is something I’ve been doing since my first Whole30 about 6 years ago. Leftover dinner + eggs is still my basic go-to breakfast on busy mornings.
So, it seems only natural that at some point I would decide to make leftovers on purpose – AKA a make ahead breakfast!
And what better way to do breakfast than with bowls loaded with all the real food goodies I crave?
Spicy and savory chorizo (Wellshire Farms is Whole30 friendly!) seasoned and roasted sweet potatoes, sautéed kale, avocado and perfectly fried eggs.
These chorizo and sweet potato are bound to become a favorite in your breakfast rotation!
What You Need to Make These Whole30 Breakfast Bowls
It’s hard to tell in these photos, but I also added sautéed cauliflower rice to my bowls as a base. It’s optional but I love how it mixes with the flavor from the kale and chorizo.
The other ingredients are pretty straightforward – everything you see if what you get!
Here are the ingredients you’ll need to prepare these breakfast bowls:
- sweet potatoes
- olive oil or avocado oil
- sea salt and freshly ground black pepper
- garlic and onion powder
- smoked paprika
- pre-cooked chorizo sausage links, no sugar added (Wellshire Farms Smoked Chorizo Sausage)
- kale, or other dark leafy greens
- frozen cauliflower rice (optional)
- eggs
- avocado
- Fresh lime juice
How to Make These Chorizo and Sweet Potato Breakfast Bowls
Preheat your oven to 450°F and line a large baking sheet with parchment paper (for easy cleanup). Place the sweet potatoes in a large bowl and toss with one tablespoon of the oil and the seasonings. Roast in the preheated oven until browned and crisp in the outside and soft inside.
While the sweet potatoes cook, prepare everything else. Heat a skillet over medium high heat and add another tablespoon of the oil. Add the chorizo to the skillet and cook, stirring, until browned all over, then remove to a plate and cover to keep warm.
Lower the heat to medium and add the kale, sauté and season with salt and pepper if desired, then add to the plate with the chorizo. If you’re adding cauliflower rice to the bowls, sauté it after the kale, until just softened, seasoning as desired.
Lastly, add the final tablespoon of oil and cook the eggs to preference, seasoning with sea salt and freshly ground black pepper.
To assemble the bowls, arrange the sweet potatoes, chorizo, kale and cauliflower rice, then top with sliced avocado, fresh lime juice and sea salt, and the fried eggs. Garnish with cilantro and add season to taste.
How to Meal Prep These Breakfast Bowls
Since these bowls have separate components, you can cook everything the night before and then reheat in the morning and assemble the bowls.
There are two exceptions to the prep ahead for me. I personally like to wait until the last minute to cook my eggs.
If you scramble your eggs, you can make them ahead of time, but fried eggs are always best just-cooked.
Second, peel and slice the avocado right before serving to avoid it browning.
Everything else can be cooked up to two days before and reheated in the morning for an easy, filling breakfast!
I hope you’re ready for a new favorite recipe in your breakfast rotation!
One that you’ll want to whip up on those mornings when a savory craving hits!
It’s time to grab your ingredients and get ready to dig in – let’s go!
Chorizo and Sweet Potato Breakfast Bowls {Paleo, Whole30}
Chorizo and Sweet Potato Breakfast Bowls {Paleo, Whole30}
Ingredients
- 2 large sweet potatoes peeled and diced into 1/2” chunks
- 3 tablespoons olive oil or avocado oil, divided
- Sea salt and freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 4 pre-cooked chorizo sausage links no sugar added (Wellshire Farms Smoke Chorizo Sausage), diced into 1/2” pieces
- 4 cups kale or other dark leafy greens, roughly chopped
- 10 oz bag frozen cauliflower rice optional
- 4 large eggs
- 1 avocado peeled, pitted, and thinly sliced
- Fresh lime juice to taste
- Sea salt and black pepper to taste
- Cilantro for garnish
Instructions
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Preheat your oven to 450°F and line a large baking sheet with parchment paper (for easy cleanup). Place the sweet potatoes in a large bowl and toss with one tablespoon of the oil, the salt and pepper, garlic powder, onion powder and smoked paprika. Roast in the preheated oven for 25 minutes or until browned and crisp in the outside and soft inside.
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While the sweet potatoes cook, prepare the remaining components. Heat a skillet over medium high heat and add another tablespoon of the oil. Add chorizo to the skillet and cook, stirring, until browned all over, then remove to a plate and cover to keep warm.
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Lower the heat to medium and add the kale, sauté and season with salt and pepper if desired, then add to the plate with the chorizo. If you’re adding cauliflower rice to the bowls, sauté it after the kale, until just softened, seasoning as desired.
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Lastly, add the final tablespoon of oil and cook the eggs to preference, seasoning with sea salt and freshly ground black pepper. I cook my eggs over medium high heat until the whites begin to crisp, then cover the skillet until the whites are cooked and yolks are soft.
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To assemble the bowls, arrange the sweet potatoes, chorizo, kale and cauliflower rice, then top with sliced avocado, fresh lime juice and sea salt, and the fried eggs. Garnish with cilantro and add any further seasonings to taste. Enjoy!
Nutrition
Want More Whole30 Breakfast Recipes? Try One of These!
Sweet Potato and Sausage Hash with Eggs
Bacon, Sweet Potato and Kale Breakfast Hash
Sheet Pan Keto Breakfast Hash
Loaded Breakfast Taco Bowls
Breakfast Meal Prep Bowls
Whole30 Breakfast Casserole
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i want to become a good housewife but it is hard for me
hopefully i will succeed with your dish
thanks a lot
looks too yummy, definitely gonna try it
just searching for my new breakfast and found this one, looks yummy Shalom ERP
this sweet potatoes breakfast bowls looks so delicious and yummy. i just love this recipe. thanks for sharing this amazing article and delicious recipe.
Not yet, but I like the presentation. I’m going to slightly alter recipe with ingredients I have at home.
This breakfast bowl with sweet potatoes sounds scrumptious. It’s a wonderful recipe for me. Thank you so much for providing this fantastic post and delectable recipe.
This sweet potato breakfast platter looks delectable. For me, it’s a fantastic recipe. Thank you so much for sharing this wonderful article as well as the delicious recipe.
My Husband and I tried this recipe, and we loved this recipe!
So delicious!!!
This bowl is beautiful and delicious! I like all of the photos and the recipe you wrote; I’ll give it a try tomorrow, thank you!
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LOVED this! Very clean eating. I added cheese & onions to the eggs and didn’t have any sweet potato. Still loved it!
I did not have sweet potatoes; instead, I added cheese and onions to the eggs. Still adored it!
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This blog post was informative and well-structured. Thank you!
Chorizo and sweet potato breakfast bowls are a fantastic way to start the day. I enjoy how the riverside convalescent home spicy chorizo complements the sweetness of the potatoes, creating a balanced and satisfying meal. This dish is perfect for those following Paleo or Whole30 diets, offering both flavor and nutrition.
I absolutely loved this recipe! It’s perfect for clean eating. I ended up adding cheese and onions to the eggs, and although I didn’t have any sweet potatoes on hand, it still turned out amazing!
This was very good! I changed out low sodium bacon, instead of the chorizo , changed the kale for spinach, and deleted the cauliflower rice. But even with all the changes, it was delicious!!!! Thank you for this recipe.
I really like this recipe, it’s perfect for breakfast.