“Gourmet Veggie-Packed Australian Breakfast Bowl: A Delectable Sensory Experience”

Allergens

Dairy (cheese)

Ingredients

• 1. 2 cups chopped kale leaves 2. 1 cup diced tomatoes 3. 1/2 cup cooked quinoa 4. 1/2 cup black beans, rinsed and drained 5. 1/2 cup diced sweet potato 6. 1/2 cup crumbled feta cheese (optional) 7. 2 tablespoons roasted almonds, roughly chopped 8. 4 large free
• range eggs 9. 1/2 cup grated parmesan cheese (optional) 10. 2 tablespoons olive oil 11. Salt and pepper, to taste 12. Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the kale leaves, sweet potato, and olive oil together until evenly coated. Season with salt and pepper, then spread them out on a baking sheet lined with parchment paper. Roast the kale and sweet potatoes in the preheated oven for 10 12 minutes, or until tender and slightly crispy.
3. In a separate pan, heat a bit of olive oil over medium heat. Add the diced tomatoes, black beans, and cooked quinoa to the pan, stirring occasionally until heated through. Season with salt and pepper to taste.
4. Prepare your frying pan for frying eggs to your preferred consistency. Once heated, add a bit of olive oil if needed and crack the eggs into the pan. Cook according to your desired egg doneness.
5. To assemble the breakfast bowl, layer the roasted kale and sweet potato at the bottom of each serving dish. Top with the warm tomato, black bean, and quinoa mixture. Add a fried egg to each bowl and garnish with crumbled feta cheese, chopped almonds, grated parmesan cheese (if using), and fresh basil leaves.
6. Serve immediately and enjoy this sensory experience!

Chef’s Insight

Choose ripe, vibrant tomatoes for a burst of color and flavor. - For a more substantial meal, add cooked bacon or sausage on the side.

Notes

Feel free to add more veggies such as mushrooms or spinach for an extra boost of nutrition. - Experiment with different types of cheese and nuts for additional flavor options.