Description
A healthy and balanced rainbow breakfast bowl you’ll enjoy for any meal of the day.
Ingredients
Scale
- 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.