Nourishing Breakfast Bowl

2
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (1207.3 g)
  • Calories 1938.6
  • Total Fat - 138.6 g
  • Saturated Fat - 32.5 g
  • Cholesterol - 1014.2 mg
  • Sodium - 4838.2 mg
  • Total Carbohydrate - 96.6 g
  • Dietary Fiber - 22.2 g
  • Sugars - 8.5 g
  • Protein - 83.8 g
  • Calcium - 447.7 mg
  • Iron - 12.1 mg
  • Vitamin C - 106.4 mg
  • Thiamin - 2.1 mg

Step 1

To make the dressing, combine all the ingredients in a jar, seal tightly and shak until combined.

Step 2

Preheat the oven to 220C.

Step 3

Place the sweet potato in a roating tin, drizzle over half the coconut oil and bake for 10 to 15 minutes, until cooked and season with salt and pepper.

Step 4

Toast the almonds in a dry frying pan over medium heat and then set aside.

Step 5

Heat the remaining coconut oil in a frying pan over medium heat and saute the garlic and spring onions for 1 to 2 minutes and then add the beans and kale, and stir-fry for 3 to 4 minutes, until cooked through and then add the spinach and cook for 1 to 2 minutes, until wilted.

Step 6

Move the greens to one side of the pan and fry the eggs to your liking, adding a little more oil if needed.

Step 7

In two wide shallow bowls, arrange the brown rice, spiralised cucumber, cooked greens and avocado, then top with the almonds, sweet potato, nori and a fried egg and drizzle the dressing over and sprinkle with sesame seeds, if using and pepper.

Tips & Variations


No special items needed.

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