Veggie-full BREAKFAST BOWL

VEGGIES FOR BREAKFAST!!!

Ingredients

1 tbsp avocado oil or ghee

1 sweet potato grated

1/2 cup of cauliflower or broccoli

1/2 of a red pepper chopped

1 cup of organic mushrooms (any kind will do)

2 handfuls of spinach kale

2 cage-free pasture-raised eggs

salt & pepper

homemade vegan pesto

Instructions

In a pan on medium heat, melt 1tbsp of oil. Then add grated sweet potato* and cook for 5 minutes. Then add in cauliflower (or broccoli) and red pepper and cook for another 5 minutes. Then add in the mushrooms and sautee for 3-5 minutes. Then finally add in the spinach (or kale) and cook for 2 minutes or until spinach wilts. Add salt and pepper and serve in two bowls (or one bowl and one glass storage container). In the same pan add a touch of oil (ghee or avocado oil) and crack and scramble 2 eggs (or 4 if you’re serving 2 people) with salt and pepper. Then place scrambled eggs on top of veggies and drizzle on some delicious homemade vegan pesto and mindfully enjoy.

*If grated sweet potato is not in your cards, you can chop your sweet potato, I would just suggest chopping it into really small cubes to that it cooks faster