Brekky Bowls
(Katie Sue Peterson)
Ingredients
- spinach and or baby kale, or greens of choice
- scrambled eggs
- quinoa, or other ancient grain
- golden potatoes
- sweet potatoes
- avocado or EVOO
- Simply Organic Garlic Salt
- green onions
- mozzarella balls
- basil pesto
- sun-dried tomatoes
- pine nuts
- dehydrated and seasoned grain or lentils
- balsamic vinegars of choice
- EVOO’s of choice
Instructions
- Cook quinoa (or optional grain) using 1 part quinoa, 2 parts water, salt.
- Preheat oven to 400℉.
- Rinse potatoes and sweet potatoes and cut in to 1″ squares.
- Layer on cookie sheet, drizzle with avocado oil, season with garlic salt, lightly stir, distributing them evenly on cookie sheet.
- Scramble eggs.
- Chop green onions.
- Serve ingredients buffet style, everyone makes their own.
- Drizzle with vinegars and EVOO.
Notes
The quinoa and potatoes can be made the day before. Just bring to room temp if you have time.
We are huge fans of Redstone for our vinegars and olive oils. They have quite the variety. If you are in Utah, there are brick and mortar stores located in Draper and St. George where you can sample any of their amazing flavors. Or, you can order online here. Blueberry Ginger Balsamic is absolutely delicious with this bowl!
(Use organic and non-GMO when possible. What you eat, ate, matters!)