Nourishing Breakfast Bowl Recipe

by Lee Holmes January 6, 2021

Nourishing Breakfast Bowl Recipe

By: Lee Holmes

Loaded with greens, wholesome brown rice, sweet potato, satiating eggs and a zesty tahini-based dressing, this nourishing breakfast bowl offers a deliciously wholesome meal.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 sweet potato, peeled & sliced thinly lengthways
2 tbsp coconut oil, melted plus extra as needed
2 heaped tbsp blanched almonds
Sea salt & freshly ground black pepper, to taste
2 garlic cloves, chopped
2 spring onions, chopped
2 cups sliced green beans
1 bunch kale, stems & spines removed, roughly chopped
Handful baby English spinach leaves
2 eggs
2 cups hot cooked brown rice
½ cucumber, spiralised into noodles
1 avocado, peeled & sliced
2 sheets nori, torn, or handful dried nori strips
Toasted sesame seeds, for sprinkling (optional)
Dressing

¼ cup tahini
60mL filtered water

60mL lemon juice
1 lemon, zested

Few drops liquid Stevia or sweetener of choice

1½ tsp tamari or coconut aminos

½ tsp ground turmeric
¼ tsp ground ginger

Method

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

Preheat the oven to 220°C. Place the sweet potato in a roasting tin, drizzle over half the coconut oil and bake for 10–15 mins, until cooked.

Season with salt and pepper.

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

Heat the remaining coconut oil in a frying pan over medium heat and sauté the garlic and spring onions for 1–2 mins. Add the beans and kale, and stir-fry for 3–4 mins, until cooked through.

Add the spinach and cook for 1–2 mins, until wilted. Move the greens to one side of the pan and fry the eggs to your liking, adding a little more oil if needed.

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. Drizzle the dressing over and sprinkle with sesame seeds, if using, and pepper.