Paleo Breakfast Bowls
Do you prefer a sweet or savory breakfast?
What qualifies as breakfast food is different in every country, and every culture. In the West, it tends to be grains and sweetened baked goods.
In the East, they prefer a savory breakfast, such as broth, rice, vegetables and fish.
RAINBOW SWEET POTATO BOWLS
As I continue to pursue ways to heal my body with food, it leads me to creating savory breakfasts. As a chef, I have spent time studying a large variety of food theories, including macrobiotics and Ayurveda.
I’ve balanced that health supportive culinary training by working with Naturopathic Doctors to adjust my diet to heal my digestive systems, adrenals and autoimmune disease.
HEALING WITH FOOD
What powered my healing was removing grains and excessive amounts of fruit or nuts out of my diet. Replacing them with alkalizing, nourishing greens, fermented vegetables, and healthy starches.
Read on to learn how I stock my refrigerator to easily prepare my breakfast bowl every morning.
CUSTOMIZE YOUR BREAKFAST BOWL
These are the ingredients I always keep in my fridge so I can make my breakfast bowl. Because I keep a variety of options in the fridge, it allows me to plate what my body and palate is craving.
- Roasted white, purple and orange sweet potatoes or yams (my favorite are white Japanese or Maui hana purple sweet potatoes)
- Organic mixed greens
- Organic wild arugula
- Red cabbage
- Fermented vegetables (I use Goldmine Natural Krauts)
- Dulse or kelp flakes (I use Main Coast Sea Seasonings)
- Tahini
MAKE THIS FOR MEAL PREP
If you have a busy schedule (don’t we all), then preparing your breakfasts in advance will help you make good choices that nourish and fuel you. A few tips for always choosing a healthy breakfast bowl rather then that pastry at the coffee shop:
- You can bake multiple sweet potatoes in the oven at one time. They hold in the fridge for 1 week. I eat them cold in my breakfast bowl on the regular. You can read about the gut benefits of eating cold sweet potatoes here.
- Variety is the spice of life, so be sure to pick up different varieties, colors and sizes. Yes, there will be a flavor difference if you buy the mini sweet potatoes versus the average size ones we most often see. Mix it up.
- Same goes with your leafy greens. I mix up the base greens and the wilted greens all the time. I use mixed salad greens, spinach, curly or dino kale, beet greens, arugula and Organic Girls Super Greens.
- Have multiple travel containers, all the same size, that you can prepare your breakfast in. I like the 2 cup sized Pyrex glass bowls with plastic lid. The size holds just the amount I need that will fill me up but also stop me from over eating. Prepare 2-3 bowls on Sunday night to kick off your week.
- Always have more then 1 type of fermented vegetable in the fridge. Experiment and find the flavor and vegetables you like. I prefer sauerkraut (fermented probiotic rich cabbage). Goldmine Natural Foods makes my favorite krauts. I’ve tried many brands, and I taste a huge difference.
- Remember, kraut that is on the shelf that has been pasteurized is not the same as probiotic rich kraut you see in the refrigerated section. If it is ‘shelf stable’ it is not going to be full of the happy gut probiotics you are looking for.
FERMENTED VEGETABLES I LIKE TO USE
Not all fermented vegetable brands taste the same. Take kraut, which is fermented cabbage. You’ll find each brand has a very different taste. My favorite is Gold Mine Natural Foods. I purchase it on their website, or pick it up at Erewhon or Mother’s Market.
These are the krauts I love on my paleo sweet potato bowl.
- Organic Kraut (classic green cabbage)
- Golden Kraut (with turmeric and carrots)
- Garlic Kraut (classic green cabbage with garlic)
- Purple Kraut (purple cabbage)
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Classic Overnight Oats with Almond Milk
- Bison Sausage & Sweet Potato Hash
- Thai Yellow Coconut Curry
- Coconut Kale Bowl with Anti-Inflammatory Turmeric Rice
- Easy Keto Coconut Kale
Rainbow Breakfast Bowls
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
Description
A healthy and balanced rainbow breakfast bowl you’ll enjoy for any meal of the day.
Ingredients
- 1 small roasted sweet potato, about 4–6 ounces, diced
- 1 handful of mixed greens, chopped
- 1 large handful of spinach
- 1 T fermented vegetable
- ¼ cup red cabbage, shredded thin
- ¼ avocado, cubed
- 1 teaspoon olive oil
- 1–2 T tahini
- Sprinkle of dulse
Instructions
- Preheat oven to 400 degrees. Wash sweet potato. Using a sharp knife, poke it. Place in oven and bake for 30-40 minutes, depending on its size.
- Prepare the base of your salad bowl by rough chopping a handful of mix greens. Place in your bowl.
- Add a large handful of spinach to a skillet along with 1-2 tablespoons of water. Turn stove on high and let spinach lightly wilt. Once you see a few pieces of spinach wilt, stir and turn off heat (the spinach will keep cooking and wilting). Remove from pan and add to your bowl over the raw greens.
- Measure out 4 to 6 ounces of the sweet potato, dice into chunks.
- Arrange your bowl, adding remaining ingredients including the sweet potato, fermented vegetable of choice, red cabbage and avocado. Drizzle 1 tablespoon of olive oil over the greens and cabbage. Drizzle 1 to 2 tablespoon of tahini around the bowl. Finish with a sprinkle of dulse.
Thank you for reading. Follow Starseed Kitchen on Instagram, Facebook, and Pinterest for more Starseed Kitchen inspiration.
Have you read Medical Medium, by Anthony William?
His recipes are healthy. For example, no added fat util dinner and fermented foods are bad for the liver.