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Breakfast Bowl


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  • Author: The Fresh 20
  • Total Time: 8 minutes
  • Yield: 4 Servings 1x
  • Diet: Gluten Free

Description

A hearty breakfast bowl filled with nutty quinoa, scrambled eggs, sautéed kale, creamy avocado, tangy mango and a drizzle of hot sauce.


Ingredients

Units Scale
  • 1 Tablespoon olive oil
  • 1/2 bunch kale, chopped (2 1/2 cups)
  • 1 clove garlic, minced
  • 6 eggs, beaten
  • dash of kosher salt and pepper
  • 1 avocado, sliced
  • 2 cups cooked quinoa
  • hot sauce or salsa *optional
  • 2 mangoes, sliced

Instructions

  1. Heat large non-stick skillet over medium heat and add the oil and garlic for 1 minute.
  2. Add the kale until wilted then add eggs, salt and pepper and scramble in the skillet until just set.
  3. Serve over the the quinoa with sliced avocado and hot sauce with a side of mango.
  • Prep Time: 3
  • Cook Time: 5
  • Category: breakfast
  • Method: Stove-top
  • Cuisine: American

Nutrition

  • Calories: 600
  • Sugar: 25.5g
  • Sodium: 172mg
  • Fat: 24.3g
  • Saturated Fat: 4.8g
  • Carbohydrates: 79g
  • Fiber: 12.3g
  • Protein: 21.2g
  • Cholesterol: 246mg

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