Vibrant Breakfast Bowl

A chilly morning deserves a hearty breakfast. But you deserve a healthy breakfast. What’s a hungry body to do? Whip up this hearty AND healthy breakfast bowl. That’s what!

Course: Breakfast & Brunch Recipes

Keyword: Breakfast and brunch, Fall

Skill: intermediate

Servings:

Calories: 1850kcal

Ingredients

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 cups cooked quinoa
.67 cups shredded purple cabbage
.5 cups roasted beets
1 radish or watermelon radish, diced
2 eggs
1 avocado, sliced
salt and pepper

Instructions

Heat oven to 400°F.
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.
While potatoes and beans are roasting, mix together tahini, maple syrup and lemon juice.
Spoon 1 Tbsp of this lemon-tahini mixture over kale and massage until tender, about 1-2 minutes.
In two large pasta bowls, layer kale, quinoa, chickpeas and potatoes, cabbage, beets and radish.
Fry eggs in a skillet. Serve over bowl. Drizzle with remaining tahini-maple-lemon mixture. Top with avocado. Serve immediately and enjoy!
NOTE: For a meat-lover's option, serve with sliced chicken sausage.

Nutrition