|January 12, 2024

Paleo Breakfast Sweet Potato Bowl

By Jordan Pie
Reviewed for Scientific Accuracy

Paleo Sweet Potato Breakfast Bowl

Sweet potato bowl recipe & content provided by Jordan Pie

Whether you regularly consume starches, or just enjoy them once in a while on a cyclical ketogenic diet, sweet potatoes and pumpkin are one of the best sources of high-performing carbs. This delicious and filling sweet potato bowl uses fillings like broccoli rice, avocado, and runny poached eggs for a tempting Whole30-friendly breakfast that will keep you fueled all morning.

Related: 36 Whole30 Breakfast Ideas You Won’t Get Tired of Eating

In addition to its amazing taste, this sweet potato bowl loads your meal with micronutrients that support a healthy gut. Best of all, you can customize it with all your favorite fillings. This version keeps it vegetarian with runny eggs, but you can add other toppings like pastured bacon, wild smoked salmon, or a homemade aioli made with avocado oil mayo.

Serve this sweet potato bowl with nourishing drinks like turmeric bone broth, a rich matcha latte, or classic Bulletproof Coffee to stay fueled and focused all morning long.


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Paleo Breakfast Sweet Potato Bowl


Start to Finish: 20 minutes


  • 1 small to medium-sized broccoli head, or 2 cups riced broccoli
  • 1 cup cooked sweet potato and pumpkin, cubed
  • 1 spring onion, sliced
  • 2 tablespoons Grass-Fed Ghee
  • 2 eggs
  • 1/2 avocado, sliced
  • 1 tablespoon apple cider vinegar or lemon juice
  • Salt and chili flakes to taste


  1. Roughly chop the broccoli, then add to a food processor and pulse until it resembles rice. If you have pre-riced broccoli, skip this step.
  2. Fill a small saucepan with water and bring to a boil. Crack each egg separately into small bowls or ramekins.
  3. While water reaches a boil, heat a frying pan on medium heat. Add ghee and allow to melt. When pan has heated, add broccoli rice and spring onion and stir through until cooked to your liking. Set aside in a bowl.
  4. Re-heat the same pan and add pumpkin and sweet potato to warm through.
  5. While starches re-heat, prepare poached eggs. Reduce boiling water to a simmer and add vinegar. Stir the water to create a whirlpool, then add eggs one at a time. Cook for 5 minutes, or until whites are set. Remove with a slotted spoon onto a plate lined with paper towels to drain.
  6. Remove sweet potato and pumpkin from the pan and spoon into a serving bowl.
  7. Add broccoli rice to the side, then top with poached eggs.
  8. Add avocado slices, sprinkle with salt and chili flakes to taste, and serve.

Serves: 1

Nutritional Information (per serving):

  • Calories: 615
  • Fat: 42.4g
  • Saturated Fat: 20.9g
  • Cholesterol: 397mg
  • Salt: 228mg
  • Carbs: 47.5g
  • Fiber: 13gg
  • Sugar: 14.7g
  • Net Carbs: 34.5g
  • Protein: 20.8g
  • Vitamin D: 31mcg
  • Calcium: 178mg
  • Iron: 9mg
  • Potassium: 1463mg

Note on ingredients: Broccoli can be moderately high in oxalates — a type of antinutrient that can cause muscle pain, kidney stones, or thyroid imbalances. To reduce oxalates, steam broccoli rice separately and drain the cooking water before incorporating in this recipe. Learn more about oxalates here.

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