Balanced Breakfast Bowl
A nourishing breakfast with balanced macronutrients to keep your energy levels steady.
Ingredients
- 1 cup leafy greens of choice (wilted, or fresh; such as baby spinach leaves of sautéed kale)
- 1-2 free range eggs
- 1/4 avocado sliced
- 1/2 cup sweet potato or pumpkin* cooked & cubed (roasted or steamed)
- 2 tsp Pumpkin seeds (pepitas)
- extra virgin olive oil
- 1/3 cup non-starchy vegetables of choice (cauliflower, broccoli, leftover roast veggies, asparagus, capsicum)
Additional Extras (optional):
- up to 1 tbsp sauerkraut/ fermented vegetables (optional)
Instructions
- Layer your bowl with leafy greens (cooked first if using kale).
- Cook your eggs to liking and serve on top of greens.
- Add avocado and cooked sweet potato/ pumpkin.
- Sprinkle with pepitas & a drizzle of olive oil.
Notes
Tips: I keep pre-cooked sweet potato/pumpkin in my fridge from my Sunday cook-ups.
Personalise:
Choose your favourite leafy greens, such as rocket or spinach.
You can swap eggs for another protein of choice (such as salmon).
You can swap sweet potato/pumpkin for cooked quinoa or buckwheat. Sensitive to FODMAPs? Keep avocado to 1/4 per serving. Sensitive to Eggs? Serve with cooked salmon instead of eggs.
You can swap eggs for another protein of choice (such as salmon).
You can swap sweet potato/pumpkin for cooked quinoa or buckwheat. Sensitive to FODMAPs? Keep avocado to 1/4 per serving. Sensitive to Eggs? Serve with cooked salmon instead of eggs.