I’m not a purist when it comes to breakfast. You will often find me eating leftovers from dinner in the morning. This Veggie Breakfast Bowl with Magic Cilantro Sauce is my current favorite leftover creation. It’s loaded with veggies and topped with a fried egg. The perfect fuel for a busy day.
There are days when I just don’t have time to cook. That’s when we make leftover magic.
Leftover magic happens when you take whatever leftovers you have in the fridge and create a fabulous and delicious meal out of them. When I am cooking, I try to make extra so there will be leftovers to create quick and easy meals through out the week. It’s not easy making sure that we have healthy, real food meals every day of the week.
One thing that I like to keep stocked in the fridge is plenty of cooked and fresh veggie so I can quickly cook up a bit of protein and have a full, rounded meal. I often have lots of cooked sweet potatoes, winter squash, kale, and other roasted veggies leftover from meals throughout the week. I also make sure to have already washed salad greens, sprouts, and other fresh veggies like carrots, cucumbers, and red peppers to add a little crunch.. It’s all about making sure the meal is balanced: good quality protein, healthy carbs, and fresh veggies. Different colors and textures make eating more fun and interesting.
Breakfast bowls have been my new obsession lately. Basically I throw whatever veggies I have on hand into a bowl, top it with a pastured eggs, and drizzle it with some awesome sauce. So satisfying and filling. My go to sauce has been a lemon tahini sauce that I whip up in just seconds with my hand immersion blender, but today’s recipe has a special sauce that my friend Kristi calls Magic Sauce.
Our family spend last weekend in Tahoe, California with our dear friends. Little Pearl had never seen the snow, and we decided that it was about time that we took her up to play in the snow. Can you tell she enjoyed herself?
My favorite part of traveling is sharing food with friends and family. While in Tahoe, we did just that. We shared several delicious meals and lots of fun conversation. And during one of those meals, my friend, Kristi, introduced me to her Magic Sauce. I’m in love! Thanks, Kristi, for the recipe! I want to drizzle this yummy goodness on EVERYTHING!!!
OK, so back to that veggie breakfast bowl. I made this one with leftover from the fridge, like I said. But in case you don’t have leftover sweet potatoes and kale, I included the simple steps to prepare them both. This powerhouse of protein, vitamins, and minerals will keep you fueled for hours. And can also be served for dinner. Anyone else love BFD? (That’s breakfast for dinner, in case you didn’t know. )
What’s fun about a breakfast bowl is that you can add any veggies or protein that you like. So think out of the box when it comes to breakfast. Leftover dinner veggies are delish in the morning. I sometimes even add a bit of bacon or homemade breakfast sausage.
Cook your eggs any way that make you happy. Sometimes I like mine fried. Other days, I prefer them poached. Did you see my post of how to poach the perfect egg? Other days, I grab and already hard boiled eggs from the fridge.
Hope you are all staying cozy, dry, and warm this winter season. Thanks for stopping by!
- 2-3 small sweet potatoes, peeled and sliced into ¼ inch rounds
- ¼ tsp chili powder (like this)
- ¼ tsp cinnamon (like this)
- 2 tbsp butter, ghee (like this) or coconut oil - divided
- 1 small bunch of kale or other greens- washed, trimmed and sliced into thin ribbons
- 1 tbsp water
- ¼ tsp unrefined salt
- 1 cucumber, peeled and sliced
- 1 small red pepper, chopped
- 1 avocado, deseeded and sliced
- 2 carrots, shredded or spiralized (with this)
- 1 cup of sprouts (I used sunflower sprouts)
- 2-3 eggs
- 1 bunch of cilantro
- ¼ cup mayonnaise (preferably homemade)
- juice from 1 lime
- ½ - 1 clove garlic - depending on how garlicky you like things
- salt and pepper to taste
- Preheat oven to 400'F.
- Place sweet potatoes into a large bowl. Melt 1 tablespoon of fat of choice and drizzle over sweet potato slices along with chili powder and cinnamon. Spread evenly in a single layer onto baking sheet and bake for 20 minutes, until soft and beginning to brown slightly. Flip once during baking.
- While the sweet potatoes cook, prepare your kale and magic cilantro sauce. To prepare kale, heat 1 tablespoon of fat of choice in skillet and melt over medium high heat. Add kale ribbons, 1 tablespoon of water and salt. Saute for 2-3 minutes, until greens begin to wilt and turn a bright green color.
- For magic sauce, blend all ingredients together in a blender or food processor until creamy smooth. Set aside.
- Cook your eggs any way that you like.
- To assemble breakfast bowls, simply place cooked sweet potatoes and kale into a bowl. Add cucumber, avocado, carrots, red pepper, and sprouts. Top with egg and drizzle with magic cilantro sauce.