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Sweet Potato, Kale + Turkey Bacon Breakfast Bowls

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If you had to ask me whether I’m Team Sweet or Team Savoury when it comes to breakfast options, it’s almost impossible for me to choose!!

When I’m just cooking for myself at home, I usually default to a more savoury option, but whenever I go out for brunch or breakfast, I’m always the first person to order a stack of pancakes, french toast, Nutella-filled croissant or any other “dessert-tasting” breakfast item. After all, life’s about balance!

However, this Sweet Potato, Kale + Turkey Bacon breakfast bowl makes me really consider leaning toward the savoury side of the spectrum.

It makes the perfect batch meal prep (perfect for those busy mornings when you just need to throw something together!) and is bursting with colour, flavour and good-for-you nutrients.⁠

So, for all my savoury breakfast fans out there… this one’s for you!


1. Make sure you set aside two large baking trays (like these!) for prepping your veggies and line the trays with aluminium foil. (You can use parchment paper, but I find it doesn’t crisp the veggies as much on the bottoms.)

2. To simplify everything, I like to keep the veggies that have similar cook times on one baking sheet. This means, reserve one tray for your sweet potatoes and onions, and the other for your kale (which cooks a lot quicker!). Since you’re roasting almost double the volume of kale to everything else, you should be able to time it so that your first tray of kale is ready at the halfway baking point of your other tray. That way, you can bake the remainder just in time for everything to be finished together!

3. In the meantime, pulse all of the ingredients for your Herby Lemon Tahini Yogurt Sauce in a bullet blender (I currently use a Ninja bullet blender and love it for this purpose!) or you can use a food processor (like this!) and either store covered in the fridge for up to a week or serve immediately.

4. Once you have your veggies prepped, you can either store them in separate containers, reserving them for your breakfasts throughout the week, or you can enjoy them right away! (Note: I prefer using glass containers over plastic, like these, which means I can reheat the containers directly without worrying about any plastics being heated with my food.)

If you’re prepping ahead of time: All you’ll need to do is reheat your veggies in a separate bowl, fry up an egg + some turkey bacon slices before putting it all together and drizzle it all with some Herby Lemon Tahini Yogurt Sauce.

If you’re eating it right away: Follow the same steps as above, without needing to reheat!


You’ll notice I used turkey bacon and an egg with this recipe, but it can be easily made into a just-as-nutrient-rich grain, legume + veggie bowl (if you’re vegan!) or a modified vegetarian version in a variety of ways.

If you’re vegetarian, but still eat eggs: This one’s easy! You can simply remove the turkey bacon and add in a bit more veggies for volume! If you want another protein topping option, you can also add in some black beans, which pair very well with the combination of ingredients and pack a protein + fibre punch.

If you’re vegan: Omit the egg and turkey bacon for a combination of whole grains and legumes. Some of my favourites include quinoa and white beans, couscous and lentils, brown rice and black beans, etc. You can also feel free to top the bowl off with a soy-based product - like tofu, tempeh or edamame. The options are endless!

Grab the full recipe and details below.


Makes 4 servings:

  • 2 sweet potatoes, peeled and chopped (about 4 cups)

  • 6 cups kale, chopped

  • 1 red onion, chopped

  • 2 tbsp olive oil

  • Salt and pepper (as desired)

Toppings (per individual serving):

  • 2 slices turkey bacon, chopped

  • 1 egg

  • Sea salt

  • Black pepper

  • Chili flakes

  • 1-2 tbsp Herby Lemon Tahini Yogurt Sauce

Herby Lemon Tahini Yogurt Sauce

  • 1/2 cup Greek yogurt

  • 4 teaspoons lemon juice

  • 1 tbsp tahini

  • 1-2 cloves fresh garlic

  • 1 cup fresh parsley

  • 1/2 tsp salt

  • 1/2 tsp black pepper


  1. Preheat your oven to 400°F and prepare two baking trays lined with parchment paper.

  2. In a large mixing bowl, combine sweet potatoes and red onions together. Drizzle with olive oil and season with salt and pepper to your taste. In a separate bowl, massage kale with olive oil and season with a pinch of salt.

  3. Next, lay out the sweet potatoes + onions onto one baking sheet, while the other baking sheet is reserved for the kale. (Note: Depending on the size of your baking sheets, you may need to bake the kale in two batches. Good news? Kale bakes faster than the sweet potatoes, so they’ll both still be done at the same time.)

  4. Bake the sweet potatoes/onion mixture on the bottom rack for about 15 minutes before checking them, mixing them about, then returning them to the oven for another 12-15 minutes or until they are fully cooked and browned.

  5. Bake the kale for about 5-10 minutes (per side) on the top shelf - depending on the volume of kale on your baking sheet. Once they are crispy and lightly browned, they’re ready.

  6. Meanwhile, prepare the Herby Lemon Tahini Yogurt Sauce by adding all ingredients to a food processor or blender and pulse until the mixture is fully pureed - with little to no parsley flakes remaining. Set aside.

  7. Once it’s time to plate, fry up your turkey bacon and egg on a nonstick skillet or cast iron pan while you place a serving of both the kale and the sweet potato/onion mixture into a pasta bowl. Once the turkey bacon and egg is fried to your liking, add them on top of your veggies and drizzle it all with the lemon tahini dressing.

  8. Dig in!


Serves 4

Calories per serving: 352

Fats: 19g

Carbohydrates: 31g

Protein: 19g

Psst -

If you try one of these recipes, don't forget to tag us on Instagram at @larissanicolefitness and @eatwithlarissanicole! We'd love to hear what you think!

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