My breakfasts are usually on the sweeter side (overnight oats, chia pudding, greek yogurt, etc.) but I’ve been trying to incorporate more savory dishes into my morning lately to cut back on sugar. This Buddha bowl is a perfect savory breakfast/ brunch/ lunch option full of protein, fiber, vitamin A, C , and D.
Here’s what you’ll need for the recipe:
- A purple sweet potato (lately I’ve been obsessed with purple sweet potato, adding it to basically all my dishes including the sweet breakfast options I mentioned above!)
- A handful of washed and peeled carrots
- Cauliflower rice (if you don’t have cauliflower rice simply grate a cauliflower using a standard grater. Cauliflower rice is another item I’ve been adding to all my dishes lately – it’s such a game changer and a great substitute for grains like rice and quinoa)
- A bunch of chopped up kale
- 2 eggs
- Turmeric, cayenne pepper, and salt to season
- Toss the carrots and broccoli in olive oil, season with turmeric, cayenne and salt. Lay out on a pan and roast in the oven at 395 degrees for 30 minutes, rotating half way through. You can bake the sweet potato on the same pan, but it will take longer to cook (leave it in the oven for at least 45 mins). Also, make sure to poke a few holes in it prior to placing it in the oven. (Meal prep tip: bake more carrots and sweet potato than you need for this dish and save the rest for sides later in the week!).
- Heat up a pan on medium heat, add olive oil and cauliflower rice. Cook the cauliflower rice for 1 minute on its own.
- Add in kale and a dash of turmeric and salt, and sautee for 5 minutes until the kale is soft.
- In another pan, scramble eggs on medium heat with 1 teaspoon olive oil (I also seasoned my eggs with salt and turmeric – sorry for the turmeric overload, I promise it tastes amazing + has so many great antioxidant and detoxifing properties!).
- Place everything in a bowl and enjoy! Because everything tastes better in a bowl, right?! 😉