Gut-Friendly Sweet Potato Pesto + Quinoa Breakfast Bowl » So Fresh N So Green

Ingredients

• For the pistachio pesto:
• 2 cups basil
• ¼ cup arugula
• ¼ cup pistachio nuts , de-shelled
• juice of 1 lemon
• 1 tsp sea salt
• 2 cloves garlic, minced
• cracked black pepper
• ½ cup organic extra virgin olive oil
• For the bowl:
• 1 cup sprouted + cooked quinoa , (pro-tip: cook w/ bone broth instead of water for extra gut-boosting benefits)
• 2-4 pasture-raised eggs (depending on how many you prefer + are serving for)
• 1-2 large sweet potatoes, sliced into ¼ inch thick fries
• 1 large avocado, pitted and chopped
• flaky sea salt, black pepper + chile flakes to taste
• 2 tbsp avocado oil + 2 cloves minced garlic for the sweet potatoes
• 1 tbsp apple cider vinegar for the eggs
• Optional goat cheese or fresh herbs like dill, chives and basil to top with