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Nourishing Breakfast Bowl

Here's how you make Nourishing Breakfast Bowl
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  • Servings: 2
  • Prep: 15m
  • Cook: 25m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 100 grams sweet potato (peeled and sliced thinly lengthways 1 sweet potato specified)
  • 40 ml coconut oil, (2 tablespoons melted plus extra as needed)
  • Sea salt, to taste
  • Cracked black pepper, to taste
  • 2 tablespoon almond nuts (blanched almonds heaped tablespoons)
  • 2 garlic cloves, chopped
  • 2 spring onion, chopped
  • 250 grams green beans (sliced)
  • 450 grams kale, stems and spines removed and roughly chopped
  • 1 cup spinach ( English spinach leaves a handful was specified)
  • 2 eggs
  • 370 grams cooked brown rice (hot 2 cups)
  • 1/2 cucumber (long telegraph cucumber specified), spiralised into noodles
  • 1 avocado, peeled and sliced
  • 2 grams nori (torn or a handful of dried nori strips 2 sheets nori specified)
  • Toasted sesame seeds, for sprinkling - optional
  • FOR DRESSING
  • 65 grams tahini
  • 60 ml water, filtered
  • 60 ml lemon juice
  • 1 lemon, zest finely grated
  • Liquid Stevia, a few drops or you sweetener of choice
  • 1 1/2 teaspoons tamari (wheat-free tamari or coconut aminos)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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