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 TIME10minutes
COOK TIME15minutes
TOTAL TIME25minutes
SERVINGS2
INGREDIENTS
2tbspcoconut oildivided
4carrotspeeled and sliced
2tbspcoconut aminos
1cupspinach
2cupskale
4eggs
For Sauce:
4cuptahini
1clovesgarlicminced
2tbspolive oil
2tbsplemon juice
1/4tspsalt
3tbspwater
For topping:
microgreens
fresh dill
green onionsthinly sliced
INSTRUCTIONS
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.
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:
Combine everything in a food processor and blend until smooth, about 20 seconds.