An awesome way to use leftover roast veg from the night before!
Kickstart your morning with a nourishing anti-inflammatory breakfast bowl that's as easy to prepare as it is delicious.
This wholesome meal includes farm-fresh local eggs, vibrant greens picked at peak freshness, and organic veggies—with a side protein-packed quinoa with a touch of turmeric for an extra anti inflammatory boost.
With everything prepped and ready to go, it's a breeze to whip up a satisfying, nutrient-dense meal that fuels your body for the day ahead
Simple, convenient, and full of goodness!
INGREDIENTS
- 2 organic beetroots, chopped into quarters
- ● 1 small organic sweet potato, chopped into cubes
- ● 1/8 organic pumpkin, chopped into cubes
- ● 1 organic avocado, chopped into cubes
- ● Handful cherry tomatoes, sliced in halves
- ● 1 tablespoon ghee
- ● 2 eggs, scrambled
- ● 2 tbsp milk of choice for scrambled eggs
- ● 1/2 cup of turmeric quinoa
- ● 1/4 small cucumber, sliced
- ● Handful of leafy greens
- ● 1 tbsp beetroot sauerkraut
- ● Dukkah of choice
- ● Salt and pepper
- ● Chilli flakes (optional)
METHOD
1. Use roast veg from the night before OR in an airfryer on 200 degrees, add pumpkin, sweet potato, beetroots doused in olive oil,
salt and pepper, cook for 15 minutes.
2. In a pan on high heat, add ghee, and add 2 whisked eggs with 2 tbsp of milk of choice. I chose coconut milk. Add salt to taste.
3. In a rice cooker, add desired amount of quinoa with 2 teaspoons of turmeric, salt and pepper.
4. Assemble bowl with turmeric quinoa, scrambled eggs, roasted vegetables, organic leafy greens, avocado, cherry tomatoes, beetroot sauerkraut and cucumber. Top with dukkah, chilli flakes (optional) salt and pepper.
ENJOY!
