Breakfast

The Anytime Breakfast Bowl

The perfect balanced breakfast.

By Katherine Fluor

When most people think of breakfast, it’s either eggs or something sweet and carbohydrate based. But the truth is this: if you’re not hungry enough to eat vegetables—even in the morning—you’re probably not really hungry at all. So, in my eyes, this is the perfect breakfast meal: it’s warm and filling, vegetable forward, and also conveniently happens to make use of some common dinner leftovers. I love topping my bowls with avocado, hot sauce, or leftover pesto. You can also add extra grilled veggies or meat, or smoked salmon on top.

This recipe is taken from Sarah Adler’s Simply Real Cooking cookbook. Check out the full post for Sarah’s 7 steps to balanced, healthy living here. 

 

Anytime Breakfast Bowl

Serves 2

The Anytime Breakfast Bowl

By Camille Styles
Categories

Ingredients

  • 1 large spaghetti squash
  • Olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 6 carrots, cut in half lengthwise
  • 3 kale leaves, stemmed and torn
  • 2 large organic, cage-free eggs
  • Optional topping: avacado, ­carrot tops, hot sauce, salsa, Tahini Sauce, or Homemade Summer Pesto.

Instructions

To roast your spaghetti squash:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard.
  3. Rub all sides of the squash with olive oil and sprinkle the inside with the sea salt and pepper.
  4. Place, cut side down, on the prepared baking sheet and bake for 15 minutes.
  5. Remove the pan from the oven, add the carrots, and season with more olive oil, salt, and pepper.
  6. Return to the oven and bake for 20 to 25 minutes more, until you can easily poke the skin with a fork.
  7. Let cool for a few minutes before scraping the flesh off the sides, into noodles.

To make the bowl:

  1. When ready to make your bowl, heat a splash of olive oil in a large skillet over medium-high heat.
  2. Place the ­carrots in the skillet to cook first. Add the spaghetti squash ­noodles next, just to warm.
  3. In the last minute, add the torn kale leaves and cook until they wilt, sprinkling everything with extra sea salt and pepper. Transfer to serving bowls.
  4. Add a bit more oil to the pan and fry the eggs to your liking.
  5. Place on top of the spaghetti squash, adding whatever other toppings or sauces you’d like.

Note: The spaghetti squash and carrots can be roasted ahead of time and stored in the fridge until you are ready to assemble the bowls.

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