ERR MA GAWD, I’m so on trend here with this Brekky Bowl (or Buddha Bowl if you’re fluent in hipster). I’m like the Ashley Olsen of the breakfast world. Or is it Mary-Kate? Anyway, I’ll be the one that looks less like an orangutan. This has a little Lebanese vibe going on, which means its bloody delicious, but also full of happy-crappy fibrous greens and seeds so both your gut and your tastebuds will thank you.
- 2 eggs
- 4 large kale leaves
- 2 large handfuls baby spinach leaves
- 1 leek, sliced (white part only)
- 1 clove garlic, crushed
- Zest of 1 small lemon
- Juice of 1/2 lemon
- 1 tablespoon pumpkin seeds
- 1 tablespoon pine seeds
- 1 tablespoon sunflower seeds
- 2 teaspoons sesame seeds
- Pinch dried chilli flakes
- 2 tablespoons stock or water
- Black pepper to season
For the tahina yoghurt sauce…
- 1 1/2 tablespoons unsweetened coconut yoghurt
- 1 1/2 tablespoons tahina
- 2 teaspoons lemon juice
- 1 tablespoon water
To garnish…(all optional, but you’re crazy if you don’t) Fresh parsley Sprinkle of sumac Sprinkle of zataar
- Mix all the sauce ingredients together in a bowl and set aside.
- Tear the soft kale from the spine of the leaf and slice up. Prep the leek and garlic.
- Heat a large fry pan over a low heat and gently toast all the seeds until fragrant. Remove them and set aside.
- In same pan, heat a little coconut oil and gently sauté the leek, garlic and chilli flakes until leeks have softened.
- Add the kale and spinach, add the lemon juice and water or stock and sauté until wilted and liquid has cooked off. Stir through the zest, seeds and season with black pepper.
- Cook the eggs to your liking (I fried mine because I’m terrible at poached) and pop it on top of the greens with a blob of sauce. Garnish with the parsley, zataar and sumac.
- Feel free to pimp out this brekky bowl with avo, roasted sweet potato cubes, halloumi or feta (if you’re not strict paleo and can tolerate some sheep/goat milk in your life).
Reserve the kale stalks and use them in your green smoothies, no waste! Genius.