Breakfast Bowl

by Lauren Keefe
  • 1 lb. Pasture Raised Pork Breakfast Sausage
  • 1 Bunch Kale, Torn In Small Pieces
  • 2 Roasted Bell Peppers (Can Use Jarred if Needed)
  • 1 Clove Garlic
  • 2-3 Sweet Potatoes, Cut In Small Cubes and Roasted
  • 1 t. Avocado Oil
  • 1/2 c. Mayo
  • 1/2 c. Very Verde Salsa

Saute kale in avocado oil with garlic. When soft, add bell peppers and heat through. Set aside. Cook breakfast sausage until browned. In a bowl, mix mayo and Verde salsa. Layer sweet potatoes, sausage, and kale mixture in bowls. Drizzle with the Verde aioli.

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