American · Breakfast
Classic Bacon and Egg Breakfast Bowl (Low-Calorie)
A low-calorie American breakfast bowl built on roasted sweet potato cubes, topped with seared pork tenderloin seasoned with smoked paprika, wilted kale, a poached egg, diced tomato, and scallion with a lime squeeze.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
394Calories
49.6gProtein
9.9gFat
27.8gCarbs
6.9gSugar
4.6gFiber
825mgSodium
510mgChol
2.4gSat Fat
680mgPotassium
105mgCalcium
3.2mgIron
1.1mcgVitamin B12
52mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
breakfast-smoothies
Instructions
1
Prep
Heat oven to 425F. Toss sweet potato cubes with half the olive oil, salt, and one quarter of the smoked paprika.
2
Roast
Roast sweet potato at 425F for 18 to 20 minutes, stirring once, until edges are browned and cubes are tender.
3
Sear
Heat remaining olive oil in a nonstick skillet over medium-high heat. Add pork with remaining smoked paprika and pepper; cook 5 to 6 minutes until browned.
4
Saute
Add torn kale beside pork and cook over medium heat for 2 minutes until wilted but still bright green.
5
Poach
Simmer egg in vinegared water over medium heat for 3 minutes until whites are set and yolk remains soft.
6
Plate
Spoon sweet potato into a bowl, top with pork, kale, poached egg, diced tomato, sliced scallion, and lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork tenderloin
- 7 oz200g sweet potato
- 22 large eggs
- 2 oz56g kale
- 3.6 oz100g tomato
- 22 scallion
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp white vinegar
- 22 lime wedge
