Spinach Basil Pesto Breakfast Bowl

Recipe: Spinach Basil Pesto Breakfast Bowl

Category: Breakfast (or any meal); Gluten Free, Dairy Free, Paleo, Vegetarian

Prep Time: 15 min

Cook Time: 5 min

Serves: 1


  • 1 cup arugula
  • 1-2 cups kale (stemmed)
  • 3 radishes
  • 1 small sweet potato
  • 1/4 medium to large avocado or 1/2 small avocado
  • 2 organic, pasture raised eggs
  • 2 Tbsp coconut oil
  • Pink Himalayan sea salt salt to taste
  • 1 Tbsp homemade spinach basil pesto (recipe here)


  1. Add arugula to a large salad bowl.
  2. Microwave or boil sweet potato to soften then cut into cubes. Place sweet potato in large pan with 1 tbsp coconut oil and cook until it becomes crispy around the edges. Salt sweet potato to your preference. *Remove from pan and place in small bowl*
  3. Sautee kale in same pan with coconut oil (1/2-1 tbsp) and sea salt until kale is crispy. Remove from pan and place on arugula.
  4. In the same pan, spray coconut oil cooking spray or add more coconut oil to lightly coat the pan and crack 2 eggs. Cook the eggs on low heat until the whites are cooked and carefully flip the egg to cook the other side (don’t overcook the egg if you want to have a runny yolk).
  5. Assemble your bowl by adding sweet potatoes, eggs, radishes, and avocado on top of the arugula and kale.
  6. Drizzle 1 Tbsp of pesto sauce on top and enjoy 🙂 IMG_1253 (3)

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