Breaky Bowl

GF, DF and RSF

Ingredients:

• 2 medium sweet potatoes, cubed

• ½ tsp cinnamon

• 1 tbsp coco oil

• 1 bunch (4 cups) kale

• 2 tomatoes halved

• 1 avocado

• ½ lemon

• 1 garlic clove

• 2 cups sliced mushroom

• 1 tsp thyme

• 1 tbsp coconut oil

• 4 eggs

• 1 tsp balsamic vinegar

• 1 tbsp flaked almonds

• Hemp seeds (to top)

  Method

  1. Preheat oven to 180 degrees C and line a baking tray.

  2. Cube the sweet potato and put on baking tray. Rub with 1 tbsp coconut oil and sprinkle with cinnamon. Bake for 20 minutes .

  3. Meanwhile get a pot of water on and bring to the boil, add eggs, bring to the simmer and cook for 6 minutes

  4. Heat a frypan to medium-low, add your garlic, mushrooms and kale and saute for 5-8 minutes

  5. Half your tomatoes and sprinkle with salt and pepper, add to the pan cut side down for the last 2 minutes

  6. Your eggs should be done by now, run them under cool water and peel when not to hot

  7. Assemble your bowl, top with flaked almonds and hemp seeds