“Mouthwatering Cambodian Breakfast Bowl: A Paleo-Friendly Delight”

Allergens

Eggs, Coconut

Ingredients

• 6 large eggs
• 1/2 cup coconut cream
• 1 cup chopped kale
• 1 cup diced sweet potatoes
• 1 cup sliced mushrooms
• 1/4 cup thinly sliced shallots
• 3 cloves garlic, minced
• 2 stalks lemongrass, bruised and cut into thirds
• 1
• inch piece galangal, peeled and sliced
• 1 tbsp palm sugar
• 1/4 tsp sea salt
• 1/4 cup chopped cilantro leaves
• 2 tbsp coconut oil
• Optional: 1/4 cup crushed roasted peanuts for garnish

Instructions

1. In a large mixing bowl, whisk together the eggs and coconut cream. Set aside.
2. Heat 1 tbsp of coconut oil in a skillet over medium heat. Add shallots and garlic, sautéing for 2 minutes or until fragrant.
3. Add sweet potatoes to the skillet and cook for 5 minutes, or until tender.
4. Stir in the kale and cook for an additional 2 minutes. Remove vegetables from pan and set aside.
5. In the same skillet, add another tbsp of coconut oil and sauté the mushrooms until they release their moisture and turn golden brown. Season with salt and pepper to taste. Set aside.
6. For the aromatic sauce, combine lemongrass, galangal, palm sugar, and 1/2 cup water in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Strain and discard solids. Return liquid to saucepan and cook until reduced by half. Season with salt and pepper to taste.
7. To assemble the breakfast bowl, spoon rice into each of six bowls. Top with sweet potato hash, sautéed vegetables, mushrooms, and a generous portion of scrambled eggs. Drizzle with aromatic sauce and garnish with cilantro leaves. Optionally, sprinkle crushed roasted peanuts on top for added crunch.

Chef’s Insight

This Cambodian breakfast bowl captures the essence of Cambodian flavors while staying true to paleo diet principles. It is a perfect way to experience a unique culinary adventure without sacrificing dietary restrictions.

Notes

To enhance the aroma of this dish, add an extra pinch of ground coriander or cumin while cooking the sweet potatoes and mushrooms.