Kale & Roasted Tomato Breakfast Bowl

I'm so TIRED of people thinking that breakfasts are bland and boring, like have you seen what I've come up with? This is my Kale & Roasted Tomato Breakfast Bowl and she is quite delicious. I know, you're hearing kale and tomato and asking yourself how this dish can be delicious. Well, it's because of seasoning and pairing ingredients together well.

I was actually at the Harvard alumni reunion and overheard a man say, "forget the dessert, I'm going for another serving of that kale Caesar salad." Vegetables, grains, legumes, and fruits can all be enjoyable, you just have to know how to prep and cook them and that's why I'm here for you!

This is a fiber-packed, balanced breakfast that has you starting your day off on the right foot. You have protein from the eggs, fiber from the kale, tomato, and avocado, healthy fats from the avocado as well, and carbs from the bread.

This may be a bit time consuming to make on weekday if you don't work at home, so try making this on a Saturday or Sunday for yourself and a friend. You're going to love the flavors. Did I mention that the tomatoes are roasted with goat cheese on top... Let's get to it!

Yields: 1

Portion: 1 bowl

Prep time: 15 minutes

Total time: 20 minutes

This recipe is vegetarian.

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Ingredients:

1 piece of sourdough or Jewish rye bread

½ avocado

1 small tomato (plum/Roma works), sliced into 1 inch rounds

2 eggs

1 handful shredded kale

Goat cheese crumbles

Extra virgin olive oil

Salt, lemon pepper

½ lemon

Micro greens for garnish (optional)

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Instructions:

1. First, grab a serving bowl of choice. Add a handful of kale in. Massage with olive oil, ½ lemon, and salt to taste.

2. Next, toast one slice of sourdough or Jewish rye bread.

3. Now, grab a medium sized frying pan and place it onto the stovetop on medium heat. Drizzle in less than 1 TBSP of olive oil. Once you can smell the olive oil, add in the tomato slices. Add goat cheese crumbles onto each one. Allow the tomatoes to toast on each side for 2-3 minutes each. Remove from the pan.

4. Crack in two eggs into the same frying pan and cook sunny side up to your liking. Salt to taste. Remove from the pan when done.

5. Add the eggs and tomatoes into the serving bowl with the kale.

6. Add the prepared avocado on top of the bowl along with the toasted bread. Feel free to slice the toast in halves to make eating easier.

7. Garnish the bowl with micro greens, salt, and lemon pepper to taste. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD