Vietnamese Breakfast Bowl: A Rejuvenating Start to Your Day

Allergens

Eggs, Soy (in edamame)

Ingredients

• 2 cups mixed greens (spinach, kale, or Swiss chard)
• 1/2 cup sliced cucumber
• 1/2 cup sliced red bell pepper
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro leaves
• 1/2 avocado, sliced
• 1/2 cup edamame, shelled and cooked
• 2 poached eggs
• 2 tablespoons toasted sesame seeds

Instructions

1. In a large bowl, combine the mixed greens, cucumber, red bell pepper, mint, and cilantro.
2. Top the salad with avocado slices and edamame.
3. Poach the eggs to your desired consistency.
4. Place the poached eggs on top of the salad.
5. Sprinkle sesame seeds over the dish.

Chef’s Insight

This dish is not only delicious but also packed with vitamins, minerals, and antioxidants to boost your immune system.

Notes

This recipe is suitable for a vegetarian diet and can be easily adapted to vegan or gluten-free diets.