30 minutes
Weekend Breakfast Bowl
Start your weekend off right with a healthy breakfast bowl.
INGREDIENTS
- 1/2 cup beans, rice, or grain of choice.
- 1 cup chopped kale
- 1 tablespoon extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 2 tablespoons lemon juice or sherry vinegar
- Eggs - cooked to preference.
- 1/2 cup diced Heirloom tomatoes (red, yellow, green), plus extra for garnish
- 1/2 cup of additional veggies - carrots, squash, peppers, etc.
PREP
- Chop kale and set aside
- Cook beans - they are much better when cooked from dry. Learn how to simmer there here.
- Dice tomatoes and set aside.
RECIPE DIRECTIONS
- Chop kale and add to a warm lightly oiled nonstick skillet.
- Cook kale until warmed through, and soft.
- Add your beans in the Skillet, and add a bit more olive oil to coat.
- Add your remaining vegetables and toss until they are cooked to preference. Make sure to taste and add salt and pepper as needed!
- Place beans and veggies in a bowl, and add about 1/2 a tablespoons of oil back to the pan.
- Toss the veggies in the bowl with lemon juice or vinegar to taste.
- Once the oil is hot, cook your eggs. We like to fry them, but feel free to poach, scramble, or cook however you like!
- Carefully place your cooked eggs on top of the veggie bowl, and enjoy!
