Breakfast, Lunch or Dinner this bowl is packed with deliciousness. Veggies with an egg on top is basically all you need to know. Below is the basic guideline of a recipe, but I often wing things when I cook and since this meal all gets mixed together you can pretty much put in as much or as little of each ingredient as you would like.
Serves 2-4 (but I honestly wing the ingredients)
1 medium to large beet, peeled and grated
2 medium carrots, peeled and sliced
3–4 brussels sprouts, thinly sliced
2 large kale leaves, rinsed, stems removed, and chopped
a small can of chickpeas
1 tbsp olive oil
a couple handfuls of pomegranate seeds
2 spoonfuls of mustard seeds
1/2–whole avocado (depending on how much you prefer), sliced
Whisk together miso and water in a dish and set aside.
1 1/2 tsp miso
1 tbsp water
Warm oil in a pan over medium heat, then add carrots, brussels sprouts, kale, and chickpeas. Saute for several minutes until the kale just begins to wilt, then stir in the miso mixture. Cook for another minute, then remove from heat. if you want it to look pretty cook the beets separately so that all your other veggies don't turn pinkish.
In another pan, fry the eggs. While the eggs are cooking, divide the cooked veggies into bowls. Stir in the pomegranate and mustard seeds, then top each with an egg and avocado slices.
Let me know what you think.