Nourish With Balance.

© Talia Cecchele, 2020

Breakfast Salad

January, 2020

If you have a savoury tooth when it comes to breakfast then you will love this! This Breakfast Salad Bowl can be prepared in advance as meal prep and can be eaten for lunch or dinner if you prefer a sweet bowl at breakfast. Recipe is for 1 so just multiply for however many serves you need!

Breakfast Salad

Serves 1

Ingredients

  • 1/2 small sweet potato, washed and cut into large cubes

  • 2 tsp extra virgin olive oil

  • 4 brussels sprouts, washed, stem removed and halved length-ways

  • 2 handfuls of kale, washed

  • 1/2 tsp apple cider vinegar

  • 2 eggs

  • 1/4 large avocado

  • Dukkah for some crunch

  • 1 tbs hummus (optional)

Method

  1. Pre-heat oven to 200°c

  2. Place sweet potato on a lined baking tray, drizzle with 1 tsp oil, mix to coat, and add salt and pepper to taste

  3. Bake for 25 minutes

  4. Drizzle brussels sprouts in 1/2 tsp oil, mix to coat and then add them to the baking tray cut side up and cook for another 10 minutes with the potato until they are slightly brown. Remove and set aside

  5. Place eggs in a small pot, cover with boiling water and cook on high for 8 minutes (they will be a touch soft in the middle).

  6. Remove eggs, run under cold water, peel and halve

  7. Add kale, remaining oil and apple cider vinegar in a small bowl. Massage with hands until soft

  8. To serve add kale into a bowl with avo, potato, sprouts and the egg

  9. Sprinkle dukkah and add a dollop of hummus if desired

  10. If meal prepping transfer to a container and store in the fridge for up to 4 days