For those who crave greens and nutrients first thing in the morning but also want a sustainable breakfast to get you moving this bowl is for you. With the perfect balance of greens (alkaline), fats (avocado, nuts) and protein (egg) this makes a great 80/20 balanced meal meeting my guidelines for 80% foliage and 20% fats and protein.
2-3 teaspoons avocado or olive oil
1/4 cup chopped red capsicum
2 -3 cups baby greens (spinach, kale or your favorite green)
1/2 cup roasted cauliflower or roasted sweet potatoes
1/3 avocado, sliced
microgreens (sprouts, watercress, alfalfa etc)
small handful of nuts of choice (almonds, cashews)
sprinkle of feta (non vegan)
sea salt and pepper
For roasted cauliflower/sweet potatoes: Spread 3-4 cups of chopped veggies on a large baking sheet or stone and toss with 1-2 teaspoons olive oil, salt and pepper. Roast for 20 minutes at 425°F or until the veggies have browned and become tender. Be sure to toss the veggies at least once while roasting.
Heat 2 teaspoons oil in a large skillet over medium heat. Once hot add capsicum and sauté for about 5 minutes. Add greens and roasted cauliflower and toss to combine. Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt.
Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency sprinkle with salt and pepper and place on top of sautéed greens. Top bowl with microgreens, fresh dill and sliced avocado. Serve with more salt and pepper and hot sauce if desired.