So here we are, another recipe on Tasty Yummies where I leave a lot of the decision-making to you guys. I have to say these end of being my favorite recipes, in a lot of ways. It’s not due to a laziness on my part, more, it’s that this has always been my approach to cooking in my own kitchen and to teaching others in their own unique culinary journeys. I always want to give you the tools to make the right decisions for you, your unique desires and/or your dietary needs. My hope is that I can always help to empower you to feel confident in the kitchen, to try new things, to get adventurous and make decisions on the fly and who knows, maybe even jump outside of your comfort zone at times.
Our nutritional needs can vary just as wildly as our fingerprints. This is why I don’t believe in a one-size-fits-all approach to nutrition and eating, it simply can’t work. I don’t believe in slapping a label on my diet, following an arbitrary set of rules and ignoring my body’s intuitive response to food. That said, the fundamentals and foundations that we know to be true, can absolutely be applied across the board, with many little variations along the way. I think this is what I love about food so much, it can be tweaked, the details shifted to suit your needs, cravings, desires and even location – the sky truly is the limit.
If we are fueling our body with properly prepared, nutrient-dense whole foods, we not only create the room to explore and get creative with our food, but you also can never really go wrong.
This particular recipe ends up becoming more of a guide than a traditional recipe, an inspiration of sorts, I hope, to help you to create your own perfect veggie breakfast bowl. I share the recipe as I made it below, then at the bottom of the post, you can scroll through a list of additional suggestions that I have. But, I would love to hear from you too, if you have other ideas, things that worked great for you, toppings that you love, etc, feel free to comment and share. I would love to hear from you.
I don’t know about you guys, but I really enjoy breakfasts like this, as I can get everything I need in one bowl and it’s always a really delicious way to use up what I have in the fridge without falling into a breakfast rut. That Herb Olive Oil Drizzle alone takes the dish to another level. It’s easy to revert to boring breakfast options, the same ‘ol, same ‘ol or worse, to choose something that’s fast and easy, loaded with sugar and refined carbs – which we all know is just setting you up for a day of misery.
This customizable Savory Veggie Breakfast Bowls with Herb Olive Oil Drizzle is a delicious, nutrient-rich way to start the day! I hope you love it as much as I do and are inspired to create your own version.
Savory Veggie Breakfast Bowls with Herb Olive Oil Drizzle {Paleo-friendly}
Ingredients
- 4 cups sautéed kale or other greens of your choice
- 2 bunches of small tomatoes on the vine, regular tomatoes will also work
- 1 tablespoon Terra Delyssa Extra Virgin Olive Oil
- sea salt and black pepper, to taste
- ½ cup cooked cauliflower rice, or other grain or grain alternative of your choice
- 1 avocado, thinly sliced or diced
- ¼ - ½ cup sheep's milk feta cheese, crumbled (or other cheese of your choice)
- 2-4 pasture-raised eggs, fried, scrambled, soft boiled - whatever your preference
- microgreens, for topping
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- Herb Olive Oil Drizzle
- 1 clove garlic, finely minced
- ¼ cup fresh parsley, finely chopped
- 3 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil
- 1 tablespoon fresh lemon juice
- sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400ºF. Place the tomatoes on the vine on a greased rimmed baking sheet and drizzle with olive oil, season with salt and pepper. Roast for about 10-15 minutes or until the tomatoes start to collapse, slightly.
- In a medium bowl, mix together all of the herb oil ingredients, until well combined. Set aside.
- To assemble, link each of the bowls with a bed of your greens. Top with your cauli-rice, the roasted tomatoes, feta cheese, avocado and any other toppings you are using. Finish by topping with your fried egg or any other protein you choose.Top with micro greens.
- Drizzle with the Herb Olive Oil. Serve and enjoy.
Notes
Customize the Recipe:
Options for Greens:
- cooked or massaged kale
- cooked or raw swiss chard
- cooked or raw spinach or baby spinach
- arugula or wild arugula
- mixed baby greens salad
- romaine lettuce
- any other greens that you like
Options for Grains or Grain Substitutes:
- cauliflower rice
- sprouted, wild or regular rice
- quinoa (sprouted, regular, red, white, multi-color, etc)
- amaranth
- millet
- sorghum
- zucchini noodles
- any other grain or grain subs you like
Options for Proteins:
- pasture-raised eggs, fried, scrambled, soft or hard boiled
- bacon or sausage, browned
- cooked shredded chicken, pork or beef
- sautéed shrimp
- baked or roasted fish
- beans
- any other protein of your choice
Additional Toppings:
- roasted tomatoes
- sautéed or roasted squash, zucchini
- cucumbers
- feta, goat, cheddar or other cheese
- nuts or seeds: pine nuts, hemp seeds, slivered almonds, walnuts, etc
- avocado sliced or diced
- microgreens
- scallions, chives or other fresh herbs
2 Responses
This looks awesome..wanted to share my version of something similar.. I saute a handful of cherry tomatoes in pastured butter or EVOO along with a handful of greens, then add the eggs and scramble everything, top with nutritional yeast and seasonings. All takes less than 5 mins to make. I am going to add your olive oil drizzle. Great recipe idea and thanks for posting.
Oh my gosh, I feel like every time I give someone a “recipe” it’s use chicken or beef or pork and pick your own veggies…and I felt bad about it. Thanks for making me not feel bad about it! Perhaps it’s because I am more of a use a recipe as a guideline person and not a stick to a recipe at all costs person…and I know that not everyone sees cooking that way!