Vibrant Breakfast Bowl

2 servings

  • 10 mini red potatoes
  • 1 can of chickpeas
  • 1 clove fresh garlic, finely chopped
  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 3 tbsp maple syrup
  • 3 tbsp fresh lemon juice
  • 2 cups chopped kale
  • 1 cup cooked quinoa
  • 710 cup shredded purple cabbage
  • ½ cup roasted beets
  • 1 radish or watermelon radish, diced
  • 2 eggs
  • 1 avocado, sliced
  • salt and pepper
  1. Heat oven to 400°F.
  2. Place potatoes and chickpeas on a parchment-lined baking sheet. Sprinkle with garlic, drizzle with olive oil, season well with salt and pepper. Roast for 15-20 minutes, or just until potatoes are tender. Remove and allow to cool slightly.
  3. While potatoes and beans are roasting, mix together tahini, maple syrup and lemon juice.
  4. Spoon 1 Tbsp of this lemon-tahini mixture over kale and massage until tender, about 1-2 minutes.
  5. In two large pasta bowls, layer kale, quinoa, chickpeas and potatoes, cabbage, beets and radish.
  6. Fry eggs in a skillet. Serve over bowl. Drizzle with remaining tahini-maple-lemon mixture. Top with avocado. Serve immediately and enjoy!
  7. NOTE: For a meat-lover's option, serve with sliced chicken sausage.