Nourishing Breakfast Bowl | FOOD MATTERS®

Ingredients

• 1 sweet potato, peeled and sliced thinly lengthways
• 2 tablespoons coconut oil, melted, plus extra as needed
• Sea salt and freshly ground black pepper, to taste
• 2 heaped tablespoons blanched almonds
• 2 garlic cloves, chopped
• 2 spring onions (scallions), chopped
• 250 g (9 oz/2 cups) sliced green beans
• 450 g (1 lb/1 bunch) kale, stems and spines removed, roughly chopped
• Handful of baby English spinach leaves
• 2 eggs
• 370 g (13 oz/2 cups) hot cooked brown rice
• ½ cucumber, spiralised into noodles
• 1 avocado, peeled and sliced
• 2 sheets nori, torn, or handful dried nori strips
• Toasted sesame seeds, for sprinkling (optional)
• ¼ cup tahini
• ¼ cup) filtered water
• ¼ cup) lemon juice
• grated zest of 1 lemon
• few drops liquid stevia or your sweetener of choice
• 1 ½ teaspoon wheat-free tamari or coconut aminos
• ½ teaspoon ground turmeric
• ¼ teaspoon ground ginger