Nourishing Breakfast Bowl
Recipe: #31381
February 06, 2019
Categories: Breakfast, Almond, Kale, Spinach, Brunch, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.