Sunrise Harvest Breakfast Bowl

Embrace spring with our Sunrise Harvest Breakfast Bowl, perfect for Passover or any day! This nourishing recipe combines sautéed kale, shiitake mushrooms, quinoa, and shredded carrots, topped with a zesty tahini basil dressing. Enjoy a burst of freshness and a satisfying, energizing meal with this delightful and healthy breakfast option.

Ingredients:

• 5 cups kale, washed and roughly chopped

• Olive oil

• Garlic powder

• Salt

• 1 cup shiitake mushrooms, cleaned and sliced

• 2 eggs

• 1/2 cup quinoa, rinsed and drained

• 1 cup shredded carrots

Tahini Basil Dressing:

• 1 bunch fresh basil

• 1 bunch fresh mint

• 3 cloves garlic, peeled

• Juice of 2 lemons

• 1/4 cup tahini

• 1/4 cup water

Instructions:

1. Start by cooking the quinoa. In a saucepan, combine 1/2 cup quinoa with 1 cup water. Bring to a boil, then lower the heat and simmer, covered, for about 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

2. Soft-boil the eggs by bringing a pot of water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon. Cook for 6 minutes. Meanwhile, prepare a bowl with ice water. Once the eggs are done, immediately transfer them to the ice water to stop the cooking process. Let them sit for a few minutes, then peel and set aside.

3. In a large skillet, heat a generous amount of olive oil over medium heat. Add the kale, season with garlic powder and salt, and sauté for 4-5 minutes or until the kale is wilted and slightly crispy. Transfer the sautéed kale to a large bowl.

4. In the same skillet, heat a little more olive oil over medium heat. Add the sliced shiitake mushrooms, season with garlic powder and salt, and sauté for 4-5 minutes or until tender and slightly browned. Transfer the mushrooms to a separate bowl.

5. Prepare the tahini basil dressing by combining the basil, mint, garlic cloves, lemon juice, tahini, and water in a blender. Blend until smooth and creamy. Taste and adjust the seasoning, adding more water if needed to achieve a pourable consistency.

6. Assemble the breakfast bowl by layering the sautéed kale, cooked quinoa, sautéed shiitake mushrooms, and shredded carrots. Slice the soft-boiled eggs in half and arrange them on top.

7. Drizzle the tahini basil dressing over the bowl, or serve it on the side for individual preference.

8. Enjoy your delicious and nutritious breakfast bowl!