Mexican Breakfast Salad




INGREDIENTS
· 1 large sweet potato 

· 2-3 tsp oil or butter 

· 1/2 tsp chilli powder 

· 2 cups kale 

· 2-4 large Nellie's Free Range eggs

· salt and pepper to taste 

HOMEMADE PICO DE GALLO 

· 1/2 cup diced tomato 

· 2-4 TBSP diced red onion 

· 2-4 TBSP finely diced jalapeño pepper 

· 1 TBSP fresh chopped cilantro plus extra to taste 

· a squirt of lime juice (if you have it!) 

· a pinch of salt to season 

· Plus choose all your favorite extras from the list below! 

TASTY TOPPINGS + OPTIONAL EXTRAS 

· Everything bagel seasoning

· Chopped green onion or chives 

· Crumbled feta or cotija cheese 

· Salsa

· Guacamole

· Avocado Toast



Instructions
· Peel and dice your sweet potato into 1/2-inch cubes. 

· Heat a large skillet over medium-high heat and add your oil or butter to the pan. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15 minutes depending on size. Lastly season with chili powder and salt and pepper, to taste. 

· While the sweet potatoes cook you'll be able to whip up the rest of your breakfast! 

· Chop your kale into bite sized pieces, then massage with a drizzle of olive oil and a teeny pinch of sea salt. If using spinach/arugula in place of the kale, simply dress with a little oil. Set aside. 

· For the pico de gallo, simply combine the ingredients above. You may also use your favorite salsa in its place! 

· Lastly cook eggs via your favorite method. I went with fried eggs but hard boiled, soft boiled, and scrambled are all tasty options! 

· Toss it all together on a plate and dive in with your choice of topping and extras! I added a side of avocado toast with cilantro and sprinkled a little everything bagel seasoning, green onion, salt and pepper on my eggs. Perfecto!

RECIPE NOTES
· Cook time will vary if hard/soft boiled eggs are desired and depending on how many eggs you'd like fry up. 

· Paleo/Whole30/Gluten-Free: skip optional toppings sides that don't apply and you're good to go!

Source : here




Comments

Post a Comment

Popular Posts

Broccoli and Mushroom Stir-Fry

Image
INGREDIENTS · 2 cups broccoli, cut into small florets · 1/4 cup red onion, chopped small · 3 cloves garlic, minced · 2 cups mushrooms, sliced · 1/4 teaspoon crushed red pepper (optional) · 2 teaspoons fresh ginger, grated · 1/4 cup vegetable broth, optional water · 1/2 cup carrot, shredded · 1/4 cup cashews, optional water chestnuts · 2 tablespoons rice wine vinegar · 2 tablespoons low-sodium soy sauce · 1 tablespoon coconut sugar, optional · 1 tablespoon sesame seeds Instructions · In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking.  · Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for
Read more

Green Tea Lime Pie Smoothie Bowl

Image
INGREDIENTS For the smoothie:  · 1/2 cup (125 mL) coconut water  · 1 cup fresh baby spinach  · 1 large frozen banana  · 1/4 cup avocado  · 2 teaspoons lime zest*  · 1 tablespoon plus 1 teaspoon (20 mL) fresh lime juice  · 2 to 3 ice cubes  · 2 teaspoons (10 mL) pure maple syrup, or to taste  · 1/2 teaspoon Matcha green tea powder  Topping ideas:  · Granola**  · Sliced banana and mango  · Melted coconut butter  · Large flake dried coconut  · Lime zest  · Hemp hearts Instructions · Add all the smoothie ingredients into a high speed blender and blend on high until smooth. Adjust sweetness if desired.  · Pour into a bowl and sprinkle on the toppings of your choice. Enjoy with a spoon! Source : here
Read more

Tomato & Cucumber Salad

Image
INGREDIENTS For the vegetables: · 5 large tomatoes (fresh and fully ripe; tomatoes on the vine are a very good choice) · 1 pinch brown sugar · 1 English cucumber (fresh and firm) · 1/2 large red onion · 2 Tbsp chopped fresh Italian parsley · 2 Tbsp chopped fresh cilantro · 1 pinch kosher salt · 1 pinch black pepper For the dressing: · 1/2 cup extra virgin olive oil (very good quality) · 1/4 cup red wine vinegar · freshly ground black pepper (to taste) · 1 tsp kosher salt · 2 garlic cloves (pressed) · 1 tsp brown sugar · 1 tsp dried oregano Instructions · Core the tomatoes, cut into 6-8 wedges, then cut each wedge in half. Place the tomatoes into a large bowl, sprinkle with a pinch of brown sugar, salt, and pepper, and toss really well. · Cut the cucumber in half lengthwise, then slice it into 1/4"
Read more