5 Ingredient Egg Free Shashuka Breakfast Bowls Recipes
5 INGREDIENT EGG-FREE SHASHUKA BREAKFAST BOWLS
Provided by juli
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place diced sweet potatoes on the sheet then toss with melted ghee and a sprinkle of salt. Place in oven to bake for about 30 minutes, until sweet potatoes are slightly crispy yet soft on the inside.
- While sweet potatoes are cooking, place breakfast sausage in a large saute pan over medium heat. Break up with a wood spatula into small pieces, until no pink remains and sausage becomes slightly crispy. Then add the jar of shakshuka sauce along with kale and mix to combine. Let simmer for about 10 minutes, until kale is soft and cooked through. Sprinkle with a little bit of salt then mix.
- Serve a scoop of sweet potatoes with a scoop of the breakfast sausage mixture on top and freshly sliced green onions for garnish!
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- 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.
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