Hey folks! We're excited to share this recipe from Katja Heino of Savory Lotus. This recipe fits perfectly in your 21DSD meal plan. Enjoy! – Diane and Team
No matter what kind of diet you eat, my advice is to always eat more vegetables. Start your day with this Green Goddess Breakfast Bowl loaded to the brim with fiber, greens, healthy fats, and protein.
Breakfast veggie bowls are my answer to healthy food in a hurry. They are quick and easy to throw together, and you can customize them with all of your favorite, seasonal vegetables. Your body will feel fueled and nourished and ready to take on the day.
My easiest hack for healthy eating is condiments. I highly recommend keeping several of your favorite healthy condiments on hand to keep things interesting. Creamy Green Goddess Dressing takes an ordinary bowl of vegetables and turns it into a bright, refreshing meal that you can get excited about eating again and again.
Feel free to substitute your own personal favorite veggies. Adding different textures is fun, so try cutting and spiralizing in new ways. I prefer to sauté my vegetables, but steaming them will work as well. This recipe makes two portions; one can be easily stored in the fridge for another day.
Green Goddess Breakfast Bowl
grain-free • gluten-free • sugar-free
PREP TIME: 10 minutes
COOK TIME: 10 minutes
SERVINGS: 2
ingredients:
- 2 eggs
- 1 cup of frozen peas
- 1 tbsp butter, ghee, or coconut oil
- 1 and 1/2 cups broccoli florets (or broccolini)
- 2 small zucchinis, sliced or spiralized
- 1 avocado, peeled, pitted and sliced
- 1 cup of sprouts (I used sunflower sprouts)
- 2 radishes, sliced
- black sesame seeds and red pepper flakes for garnish
- one batch of Creamy Green Goddess Dressing (get the recipe HERE)
preparation:
Bring at a quart of water to a rolling boil in a medium saucepan. Carefully lower the eggs into the boiling water and set the timer for 6 and 1/2 minutes (or more if you like a well done egg.) When finished, turn off heat and remove eggs with a slotted spoon and place into a bowl of ice water while you prepare the rest of your veggies.
Add peas to the hot water in the pot where you cooked the eggs and allow to soak for 3-4 minutes to heat up. Drain and set aside.
Melt fat of choice in large skillet. Add broccoli and sauté for 2-3 minutes. Add zucchini and continue to cook until veggies are done to your liking.
To assemble breakfast bowl, arrange cooked broccoli, zucchini, and peas in your favorite bowls. Peel and slice eggs. Add sliced avocado, sprouts and radish. Garnish with black sesame seeds and red pepper flakes.
Drizzle on Creamy Green Goddess Dressing. Enjoy.
Katja is the author and chef of Savory Lotus where she shares her deep love of whole foods and what “healthy” looks like in her family. As a mother, registered nurse, and real food advocate, Katja believes that good health starts with deeply nourishing foods and that clean living doesn’t have to be complicated. Join her for easy to prepare recipes made with real food ingredients. Simple. Delicious. Gluten free.
Connect with Katja on Instagram!