Good morning! Let’s make a breakfast bowl 🙂
This one has quinoa, roasted sweet potatoes, pickled red onions, lemon & olive oil massaged kale, avocado, and sunny side up eggs 🍳The warm cinnamon and garlic pepper seasonings on the sweet potatoes are balanced with bright lemony kale & avocado along with tangy pickled red onions.
Ingredients
- 1 sweet potatoes per bowl or about 1 cup frozen potatoes
- To season potatoes: 1/2 tsp each: turmeric, garlic pepper, salt, cinnamon
- 1 small avocado per bowl
- 1/2 cup kale
- 1/2 cup cooked quinoa
- 1 egg
- 2 tablespoons pickled onions
- juice of 1/2 lemon (about 2 tablespoons)
- olive oil – 2 tbsp for potatoes and one for kale
Sweet Potatoes
- Let’s start with the sweet potatoes. You can either use frozen sweet potato fries or tots OR grab 2 sweet potatoes, peel them and cut into cubes.
- Add your sweet potatoes to a bowl and spray or toss with about two tbsp of olive oil to coat. Add 1/2 tsp of each: turmeric, garlic pepper, salt, and cinnamon. Stir until fully coated.
- Air Fry at or bake in oven at 375 degrees for 15-20 minutes until golden brown. Follow package instructions if using prepackaged frozen potatoes.
Quinoa
You can use a 90 second microwaveable packet or cook 1 cup of quinoa per package instructions. I like to add one tbsp or cube of chicken bouillon to warm water and mix so the quinoa is essentially being cooked in chicken broth. This adds a lot of flavor
Kale
To totally transform the taste & texture of these dry super greens- start by removing all stems and tearing into small pieces into a bowl. Then add a drizzle of olive oil (1-2 tbsp) + juice of half lemon and a dash of salt. Next, massage the Kale with your hands for a minute or two to really work in the flavors.
Ugh Kale is so dramatic. You have to massage it to make it taste good. Sometimes it’s on a plate just to look at. Not a bad life for a veggie.🥬
Eggs
Heat up your nonstick pan over medium heat with a drizzle of olive oil for about 5 minutes. You can also add about a tablespoon of water to help steam the eggs.
One at a time, crack each egg into a ramekin and then add to the skillet. Cover with a lid and cook until the whites are completely set but the yolks are still runny – 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate until ready to serve
Pickled onions
Yum! Way better than your standard raw sliced onion. These were prepared the day before by adding about 1/4 cup of vinegar to a container of 1 thinly sliced red onion with a pinch of sugar and salt. You can use apple cider vinegar or one of these substitute types: white, rice, champagne, white wine. There’s lots of recipes for these and many take just 30 minutes.
Avocado
🥑 Take your avocado, cut it in half and remove the pit. Score like a ticktacktoe board and scoop out the inside. Squeeze a little lemon juice over the top of the avocado and Kale
Ideas for Topping
For some crunch and heat, I added a 1/2 tsp of chili crunch on top of this breakfast bowl. You could also add some roasted pepitas (shelled pumpkin seeds) or sunflower seeds for a nice crunch.
Cook Pray Eat 