Description
This easy and quick to make gluten-free and dairy-free Savory Breakfast Bowl is the perfect way to start a healthy morning. Perfectly delicious and satisfying.
Ingredients
Units
Scale
For the Kale
- 1 bunch kale, washed, de-stemmed and chopped
- 2 tbsp extra virgin olive oil
- 3 tbsp water
- Salt and pepper, to taste
For the Tomatoes
- 3/4 cup cherry tomatoes, sliced
- 4 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- Salt and pepper, to taste
For the Eggs
- 2 eggs
For the Salad
- 1 cup cooked quinoa (for fully Paleo, sub with: roasted sweet potatoes or cauliflower rice), divided
- 1 avocado, divided
- Optional: diced green onions, feta, roasted seeds/nuts
Instructions
- Prepare the eggs: Place the eggs in a saucepan and cover them with cool water. Bring the water to a boil, then lower the heat and simmer for 3 minutes. Remove eggs from the saucepan and place them in a bowl of cold water until completely cool. Remove shells and slice each egg in half. Set aside.
- Prepare the tomatoes: Place halved tomatoes in a bowl, add in oil, vinegar, salt and pepper and toss to coat. Conversely, whisk oil, vinegar salt and pepper in a bowl to emulsify first, and then add in tomatoes and toss. Set aside.
- Prepare the kale: Place skillet over medium heat and add olive oil. Once hot, add kale and move it around to coat with oil. Add in water and toss to combine; cover and cook, stirring half way, for 2-3 minutes until wilted. Season with salt and pepper.
- Assemble the salad: Divide the cooked quinoa (or preferred starch) into two serving bowls. To each, also add in half of the cooked kale and the tomatoes in vinegar. Drizzle remaining vinaigrette from the tomatoes on kale and quinoa. Add two 3-minute egg halves and half an avocado to each bowl. Season with additional salt and pepper to taste, and add any additional toppings (green onions, feta, etc.)
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American