The mornings can be short on time. I make this quick vegan breakfast bowl when I crave a warm + hearty breakfast! Also pictured, my favorite GoodBelly digestion supplement and local Houston kombucha.
But back to the bowl!
Ingredients:
- Sweet Potato
- Kale
- Onions
- Peppers
- Mushrooms
- Jalapenos
- Optional: Avocado, Thyme, Garlic, Siracha
- Other: Olive Oil, Salt + Pepper
Cooking Instructions:
Heat Olive Oil in a large skillet over medium-high heat. Add cubed Sweet Potatoes with thyme and saute for ~ 10 minutes or until browned. Remove potatoes and transfer to a plate or bowl.
Add Kale + the chopped veggies (Onions, Peppers, Mushrooms, Jalapenos) + Garlic and to the skillet and cook for ~3 minutes adding salt and pepper to taste.
To Enjoy:
Transfer kale + veggies to a bowl and top with potatoes. Add avocado and Siracha for flavor.
Simple and easy! Feel free to swap the veggies and spices and add your own flair. I’m addicted to these bowls right now and can’t get enough!
