ingredients - MAKES THREE SERVINGS
- 3 large eggs
- 2 heads kale chopped
- 1 large sweet potato chopped
- 1 large avocado sliced
- 1/4 cup raw pumpkin seeds ("pepitas")
- 1/3 cup feta cheese crumbles (optional)
- protein: chicken, salmon, tofu, seared steak, seared ahi
directions
- Preheat the oven to 400 degrees F. Spread the chopped sweet potato over a large baking sheet and drizzle with avocado oil or olive oil and sprinkle with sea salt. Use your hands to toss everything together until potato chunks are well-coated in oil. Bake in the preheated oven 25 minutes, stirring half-way through.
- When potatoes have just a few minutes left, spread the walnuts and pumpkin seeds on a baking sheet and roast 3 to 4 minutes, until golden-brown. Remove roasted sweet potato, walnuts, and pumpkin seeds from the oven.
- Transfer chopped kale to a skillet with 1 to 2 teaspoons avocado oil. Cover and cook, stirring occasionally, until kale has softened but is still al dente, about 2 minutes. Transfer kale to a colander to strain any liquid and allow it to cool.
- Divide the kale between 2 to 4 bowls. Drizzle with lemon & olive oil (maybe a little vinegar?!). Toss well.
- Top with roasted sweet potatoes, walnuts, pumpkin seeds, feta, avocado, and soft boiled eggs.
- Load your choice protein (chicken, salmon, tofu, seared steak, seared ahi) on.
- Serve and enjoy.
FOR ONE SERVING
