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Breakfast Buddha Bowl


Cooking Time

10 minutes

Yields

2 serves

Ingredients

1 x TBS coconut oil
1 x TBS fennel seeds
1/2 cup cherry tomatoes, halved
1 lemon
1/2 red onion, sliced
1/4 red capsicum, sliced
1/2 Zucchini, halved & sliced
1 x cup mushroom, sliced
1 x tin chickpeas or cannelini beans
1 x teaspoon ground turmeric
salt & pepper
2 x eggs
1 x avocado
Chia seeds/sunflowers seeds [to garnish]


Directions

  1. Marinate your tomatoes, simply place in a bowl - season with salt & pepper, add the juice of 1/2 lemon, toss well & set aside.
  2. Take a large frypan, heat to high. Melt coconut oil then and fennel seeds, continually tossing and cooking until they become fragrant. 
  3. Next add onion, capsicum, zucchini, mushrooms continue to cook on high heat for 2 or so minutes. Season with salt & pepper. After a few minutes, add chickpeas or cannelini beans, toss well to combine. Add ground turmeric, stir well and cook for a further 5 minutes and until turmeric is fragrant. The mix will be really dry - don't worry this is what is meant to happen!
  4. Add the marinated tomatoes & all the juice, continue to cook on high, you want the tomatoes to have a nice charred effect. This should only take a further 2 minutes. Taste & adjust seasoning according to your personal preference. Finish with a squeeze of lemon.

    POACH YOUR EGGS:
  5. Take a small deep saucepan and fill with water - water depth should be at least 5cm. Add 2 x tablespoons of white vinegar, bring to the boil. When water is rapidly boiling, crack your eggs into the saucepan. Allow to poach for approx 2 minutes, this will give you a very runny, yummy egg. Once cooked to your preference, removed with a slotted spoon.

       TO ASSEMBLE YOUR BUDDHA BOWL:

  • In a shallow bowl, add your bean mix. Top with poached egg, sliced of avocado & sprinkle with chia seeds. Serve with lemon quarter.
    Enjoy!


Notes

- GLUTEN FREE - DAIRY FREE - PALEO - VEGETARIAN

Credit

Maddie Race