1Heat a medium skillet over medium-high heat. Add the avocado or coconut oil and allow the skillet to get good and hot.
2Slice up the sweet potato into ¼ inch round slices. Once the pan is hot add in the sweet potato slices. Sprinkle lightly with salt & pepper and cook for about 3-4 minutes, until they start turning golden brown.
3Once the sweet potatoes have cooked on one side, use tongs or a fork to flip them over and sprinkle lightly with salt & pepper again. Cook for another 3-4 minutes until both sides are golden brown. When the sweet potatoes are done transfer them to a paper towel lined plate to soak up any excess oil.
4Turn the pan down to medium and add your leftover taco meat to the skillet to warm it up, stirring occasionally.
5Heat another small pan over medium heat for your eggs. Crack your egg into the pan to cook once it has warmed up. We like to cook ours over easy with a runny yolk.
6Now, make up your bowl. Fill it first with the leafy greens, add in the leftover taco meat, sweet potatoes and sauerkraut. Top it with an egg and dig in!