If you're looking for a paleo breakfast recipe (or a Whole30 lunch recipe) try this sweet potato egg skillet with kale and peppers. It's so easy and yummy that you'll make this multiple times a week! Bonus tip: meal prep it ahead of time so you only have to add an egg!
Heat the coconut oil in the cast iron pan over medium heat. Once hot add the sweet potato. Stir and cook for 5-6 minutes.
Add the bell peppers, onions, salt, pepper, and garlic powder and continue to cook until onion is translucent and sweet potatoes are soft.
Add the kale leaves and wilt for another 3-5 minutes. You'll know it's ready when the leaves are softer and bright green. The onion should be browning by now, sweet potatoes soft, and a little char on the bell peppers. Set aside.
In another pan heat more coconut oil (or you could do this in the same skillet if there is room) over medium heat and crack your eggs into the pan. Season with salt and pepper. Cook for 2 minutes, flip and cook for another minute. Or you can cook the eggs to your preference.
Add the cooked eggs to the vegetables and quickly crack the yolk to enjoy the creamy yumminess!
The recipe below is for 1 serving, but you can easily double it, triple it, etc to serve your family or for leftovers for lunches. However, if you're going the leftover route, a fresh egg is always better. There is something magical about the freshly cracked yolk!
If you're following the Ultimate Portion Fix for programs like 21 Day Fix, LIIFT4, etc I have the following broken down for you:This recipe serves one and the counts are 2 1/4 green, 1 red, 1 yellow, 3 tsps.