Green Breakfast Bowl


Bowls have become a staple in my diet for the past two years, usually having them for lunch or dinner. I first saw this idea on Pinterest with mostly vegetarian bowls and would do something similar but with some kind of meat. I'm currently on a low-carb high-fat eating plan, which makes breakfast hard for me since I like my avocado toast. I then decided to try a breakfast bowl, which meant I could still have all my favorites and a satisfied tummy. I'm one of those who people who can't skip breakfast. I'm so hungry in the morning, still haven't figured out how some people can go without. 

The best part about bowls is how much fun you can have with them. Also, not to mention how filling they are. When I ate carbs, I used brown rice as my base, now I use cauliflower rice for my lunch bowls and dinner bowls. For this recipe, I made my breakfast bowl with my favorite vegetables, kale and brussel sprouts. Of course, how could I forget the avocado, bacon, and egg, I believe all bowls should have avocado. This recipe is super easy, took me less than 15 minutes to make.


Serves 1


2 cups raw kale

5 brussels sprouts (I used microwavable from Trader Joes)

2 slices of bacon

half an avocado

1 egg (organic)

1 oz of sliced almonds

1 tsp of chia seeds

salt and chili pepper to taste

In a skillet, set to medium heat, fry bacon until crispy, remove and add brussel sprouts. Saute the sprouts for 2-3 minutes then add the kale and saute for another 2 minutes. Remove the kale and sprouts, and add them to a bowl. Cut the bacon into small pieces, and sprinkle on top. Using the same oil from the bacon, add an egg to the pan, fry it to whatever your preference is, I fried mine for about 4 minutes. In the meantime, slice the avocado salting it before adding to the bowl. Also, add the egg and sliced almonds. finish off with chia seeds and chili flakes. 

If you liked this recipe, don't forget to share and comment below. If you have a great recipe for bowls, let me know. I'd love to try another recipe.