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Looking for breakfast bowl inspiration?
I’ve got you covered. Especially if you’re in the mood for a nourishing savory bowl!
The reason I love savory bowls is the simplicity of their prep. Load everything into a bowl, drizzle with your favorite dressing, and it’s ready to go. No tossing, no blending, no hassle, just minimal deliciousness.
Another cool thing? There are no rules when it comes to breakfast bowls. If someone tells you otherwise, send them to Breakfast Criminals. The only rule you should follow is making sure that what you put on your table 100% aligns with what you’re creating in life. That it’s a “HELL YES!” that gives you energy and vitality to take on anything you want.
You in?
This bowl was inspired by my visit to the Bowery Farm, an indoor farm that grows the purest produce using 95% (!) less water and zero pesticides. They deliver fresh produce year-round within a day of harvest.
Straight up sci-fi to create a positive impact on people’s health and reduce the environmental footprint.
Fun fact: according to Google, “bowery” is an anglicization of theDutch bouwerij, derived from an antiquated Dutch word for “farm”. That’s where the New York neighborhood name Bowery comes from, as in the 17th century the area contained many large farms.
Bowery Farm’s greens (like kale mix, butterhead lettuce and arugula) are called “post-organic” because they’re grown in a controlled environment with absolutely zero chemicals. I got to sample all the greens and was shocked how much the taste reminded me of the greens from my mom’s country garden. And… they’re so clean, you don’t need to wash them. I’ll now be looking out for Bowery Farm’s greens whenever I shop at Whole Foods and Foragers.
Back to the breakfast bowl! I’ve been having a variation of this breakfast bowl with greens, egg, roasted vegetables and avocado almost every day.
Savory Breakfast Bowl with Sautéed Carrots, Pomegranate and Avocado
Ingredients:
*Makes 1 serving
- 1 cup Bowery butterhead lettuce
- 1 cup Bowery arugula
- 1 Bowery basil leaf
- 5 small rainbow carrots, washed and cut in half
- 1 fried egg
- 1/4 avocado
- 1 tablespoon ghee or coconut oil
- 1 tablespoon pomegranate seeds
- Your favorite dressing (I used lemon juice, avocado oil and tahini)
- Sprouts to garnish
- Salt and pepper to taste
Directions:
- Roast or sautée the carrots with ghee (I used garlic ghee)
- Fry the egg with ghee or coconut oil
- Load the greens into a bowl
- Drizze the dressing
- Top with carrots, egg, avocado, pomegranate, salt, pepper and sprouts
Serve with love!
This post is in collaboration with and sponsored by Bowery Farming. All opinions, as always, are my own.