Paleo Breakfast Bowls

Lately I’ve been really into reading about the paleo diet. After seeing so many of my friends post about their Whole 30 journeys, it made me elated to read about their newfound passion for clean eating.

Over the years of exploring a healthy lifestyle, I’ve found that personally adopting a “diet” or dietary restrictions is not helpful for me. The black and white perspective of foods being inherently good or bad leaves me craving all the foods I’ve restricted myself from, takes away from my energy and puts me in an unhealthy relationship with food.

Instead, I like to learn about new diets and ways people are eating so that I can integrate them into my recipe catalog. While going paleo wouldn’t work for me, I can appreciate all the principles the eating lifestyle teaches. Further, I love the encouragement for people to eat more whole foods and less packaged garbage, in addition to reducing their added-sugar intake, dairy and gluten consumption.

In honor of all of my Whole 30 and paleo friends I thought it would be fun to create some more paleo-approved recipes for the blog. These Paleo Breakfast Bowls are perfect for anyone who is vegetarian, gluten-free or paleo and make a wonderful satiating meal to start the day off strong!

While the recipe below makes two servings, I usually like to double or triple it in order to keep a batch of spiralized potato hash in throughout the week. That way when I want to make a paleo bowl all I have to do is fry an egg and slice an avocado! 

* Oh and PSA, you WILL need a spiralizer to make this recipe. If you don't have one you can find loads on Amazon, they're a great investment! 

Paleo Breakfast Bowl

Serves 2
Time: 40 minutes

1 russet potato, spiralized
1 tablespoon of olive oil
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 cup yellow onion sliced
5 cups of chopped kale, washed well
1 cup of chopped bell pepper
2 organic, cage-free eggs
1/2 avocado (optional) 
salt and pepper to taste

1. Preheat oven to 425 degrees F. 

2. Wash and dry your russet potato and cut off the rounded ends. Place a wide bowl or plate under the spiralizer and attach the potato to it. Spiralize the potato completely until you have loads of stringy potato goodness! 

3. Place the spiralized potato on a baking sheet and drizzle with olive oil. Add the paprika, garlic powder and chili powder over the potato and mix to combine, breaking any potato strands apart that are too long. Sprinkle with salt and pepper and bake in oven for 25 minutes.

4. As the potato cooks, prepare the veggies by placing one tablespoon of oil in a large frying pan. Add the sliced onion, kale and chopped peppers and cook for 5-6 minute on medium-low heat under the kale is tender. Remove from heat and place contents in a bowl or plate .

5. Using the same frying pan, cook an egg in your favorite style (I like mine sunny side up!)

6. Once the potatoes are done cooking, remove the pan from heat. Allow the hot baking sheet to cool for a few minutes before using a spatula to carefully scrape the spiralized potato curls off the pan.

7. Place the potato curls into the same bowl or plate as the cooked veggies and lay the cooked egg on top. Pair with half an avocado and top with salt and pepper! 

Nutritional Information (per 1 sering w/o avocado) 
400 calories, 20g fat, 47g carbs, 10g fiber, 5g sugar, 16g protein.