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These hearty Paleo Breakfast Bowls are filled with sauteed greens and eggs and topped with a rich, nutty Tahini Sauce--the perfect nutrient-packed way to start the day!

Paleo Breakfast bowls with Tahini Sauce

These hearty Paleo Breakfast Bowls are filled with sauteed greens and eggs and topped with a rich, nutty Tahini Sauce--the perfect nutrient-packed way to start the day!

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
SERVINGS 2

INGREDIENTS

  • 2 tbsp coconut oil divided
  • 4 carrots peeled and sliced
  • 2 tbsp coconut aminos
  • 1 cup spinach
  • 2 cups kale
  • 4 eggs

For Sauce:

  • 4 cup tahini
  • 1 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 3 tbsp water

For topping:

  • microgreens
  • fresh dill
  • green onions thinly sliced

INSTRUCTIONS

  1. Heat the oil in a skillet over medium high heat. Add the carrots and cook, stirring occasionally, for about 6-7 minutes to brown.  Add coconut aminos to the carrots and saute until the carrots are coated and the sauce has thickened. Remove and set aside.
  2. Add spinach and kale to the skillet and saute for 2-3 minutes, or until the greens wilt. Move the greens and carrots to two bowls, then crack the eggs into the same pan adding a bit more oil if needed. Cook the eggs to the desired consistency and then place on top o the veggies. Top with sprouts, dill, and scallions if desired, then drizzle with the tahini sauce.

For the sauce:

  1. Combine everything in a food processor and blend until smooth, about 20 seconds.