"Hello weekend ✔️ Hello power bowl ✔️ Breakfast this morning are eggs covered in steamed kale, tomatoes, red cabbage, radicchio, lettuce, lemon and activated almonds. Marinated with tahini, EVO, balsamic and @tableofplenty spicy dukkah ? Happy Weekend everyone!"
Power Breakfast Bowl With Eggs, Vegetables And Tahini
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Serves 1
INGREDIENTS
Veggie bowl:
2 soft boiled organic free-range eggs (optional)
1/4 cup kale lightly steamed
1/4 cup cherry tomatoes
1/4 cup red cabbage
1/4 cup radicchio
1/4 cup cos lettuce
1/4 cup activated almonds (chopped)
Dressing:
3 tbsp EVO
2 tbsp white balsamic vinegar
2 tbsp hulled tahini
1 tsp spicy dukkah
pink Himalayan salt
pepper to taste
water (if mixture is to thick)
DIRECTIONS
Heat water in a small saucepan over medium heat until boiling. Once the water is boiling, reduce the heat add the eggs gently and cook for 6 minutes. Once the eggs are boiled, rinse them in cold water, peel them and arrange in a medium sized bowl.
Chop vegetables and almonds into bite-size pieces and mix in a large mixing bowl.
Add all dressing ingredients to a high-speed blender and blend until smooth and creamy.
Toss the vegetables and almonds on top of the eggs and drizzle with tahini dressing.