Spicy Rainbow Brunch Bowl | TABASCO® Recipes

Ingredients

• 2 tbsp TABASCO ® Green Jalapeño Sauce
• 2 1/3 cups of chopped kale, leaves removed from the stalks
• 1/4 cup water
• 1/2 cup water
• 1 cup diced red bell pepper
• 1 cup butternut squash cut into 1/2 inch cubes
• 1 cup zucchini sliced 1/2 inch thick
• 1/2 cup olive oil
• 1 tsp thyme
• 1 avocado, cut into quarters
• 2 eggs
• 1 ciabatta roll, halved
• Small amount of oil for frying
• 1/3 cup cooked beetroot
• 1 15 oz can butter beans
• 2 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp cloves of garlic
• 2 strawberries, halved
• 1 carrot, shaved into ribbons using a vegetable peeler
• 1 tbsp pumpkin seeds