Updated: Aug 22
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. For this one I used what I had in the fridge and garden.
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. I find adding some oven baked sweet potato or pumpkin really adds body to breakfast bowls. Splash the veggies with tamari or soy, herbs such as garlic or ginger and a small amount of sesame oil. Move the veggies to one side of the pan and put in an egg or 2 to fry. Cut up some tomatoes & capsicums. 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. Not fancy and your gut will love it. Great for winter breakfast when you still want something warming and savoury.