Updated: Sep 6
I love a good breakfast salad bowl, this one I recently made was delicious. The concept of the salad bowl is pretty simple. Fresh goodness topped with an egg or 2. Use what you have in the fridge and garden, add lots of greens and colour.
In a deep pan, add a little oil and sauté some greens of choice for base. I used spinach, bokchoi (my new favourite) and some beet leaves. I also cut up some left over sweet potato chips and heated in the oven. Left over baked veggies work a treat for breakfast bowls. I find adding some oven baked sweet potato or pumpkin really adds body and substance. Splash the veggies with tamari or soy, use some herbs such as garlic or ginger and a small amount of sesame oil. Try not to cook the greens too much, you still want the crunch and flavour.
Move the veggies to one side of the pan and put in an egg or 2 to fry.
Cut up some tomatoes & capsicums or some grated carrot and beetroot.
Once the eggs are cooked. Place the greens in the bottom, fresh veggies and sweet potato or pumpkin in the bowl. Top off with Eggs, Avocado, Sesame seeds and squeeze of lime. This is not fancy and your gut will love it. Great for winter breakfast when you still want something warming and savoury.