Ingredients

The following ingredients have 4 Servings
  • 3 sweet potatoes, cubed (whatever color you prefer)
  • 6 tablespoons avocado oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds breakfast sausage
  • 2 heads of dino kale, roughly chopped and massaged
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • juice of 1/2 lemon
  • 1 cup pico de gallo*
  • 1 cup guacamole*
  • chopped cilantro, for garnish

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, toss sweet potatoes in 3 tablespoons of avocado oil and sprinkle with salt and garlic powder, then place evenly throughout the baking sheet. Bake for 25-30 minutes, tossing them half way through to help brown on all sides. 
  • Once the sweet potatoes have 15 minutes left to cook, place a large nonstick pan over medium heat and add the breakfast sausage. Break into small pieces and cook until browned and no pink remains.
  • While the breakfast sausage is cooking, place another nonstick pan over medium heat and add 3 tablespoons of avocado oil to it. Add the chopped kale and sauté for about 5 minutes, then add the salt, cumin, chili powder, and cayenne pepper. Toss to coat and then add the lemon juice.
  • Once the potatoes are done cooking, build 4 bowlw – sweet potatoes on the bottom, then breakfast sausage, sautéed kale, pico de gallo, guacamole, and top it all off with some chopped cilantro!