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Popeye Breakfast Bowl

Popeye Breakfast Bowl

I absolutely adore breakfast bowls! They are great way of getting lots of veggies in in the morning, I’ve even been known to tuck into them as a last minute dinner during the week too!
This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.

Ingredients:

 

  1. Large handful of arugula
  2. 1 sliced round of acorn squash
  3. 1 Small sweet potato, cut into rounds
  4. ½ sliced radish
  5. 1 leek
  6. 1 jalapeno and 3 sweet peppers
  7. 1 egg
  8. Coconut oil
  9. Pinch of Maldron Salt
  1. In a large pan add 1 tsp of coconut oil, saute the leeks for 2-3 minutes on med high heat  and reducing the temperature and cooking until tender.
  2. Bake the acorn squash rounds for 15 minutes and set aside to cool.
  3. In another pan heat another tsp of coconut oil and fry off the sweet potato until golden and crispy adding a sprinkle of coarse salt.
  4. Set aside the potato and add the jalapeno and sweet peppers to the pan, once  fully cooked and nice and crispy remove from the pan.
  5. Place the arugula, acorn squash, sweet potato, leeks, radish,  and peppers in a large bowl.
  6. Heat the pan again with some more coconut oil and fry the egg to your liking, place on top and enjoy!

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