Breakfast Buddha Bowl

September 16, 2024

Buddha says: One shall eat healthy, nutrient-dense fats for breakfast to find wisdom and joy.

Ok, I actually said that, and it is completely true. Set yourself up for the day you want by fueling your body and mind with optimal health.

Ingredients: (2 servings)

2 eggs (grass-fed)
1 medium sweet potato, cut into 1/2-inch cubes
3 teaspoons avocado oil or coconut oil (both are great for cooking at high heat)
2 garlic cloves, minced, divided
1 small bunch broccoli chopped into florets
1 small green bell pepper, coarsely chopped
1⁄2 cup coarsely chopped yellow onion
1 cup baby spinach
1 avocado, sliced
2 teaspoons hemp seeds, divided
2 teaspoons sesame seeds, divided
Sea salt and black pepper as desired

Directions:

Preheat oven to 425°F and line a large baking sheet with parchment paper.
Fill a small pot with cold water, add the eggs, and place on the stovetop on medium-high heat. Bring to a boil. Once it boils, turn it down to medium-low heat and let simmer for 10 minutes. When done, let soak in cold water. Peel off the shells, slice, and set aside.
Toss the sweet potatoes with 11⁄2 teaspoons of the oil, 1 minced garlic clove, salt, and pepper, and spread in an even layer on the left half of the baking sheet.
Do the same with the broccoli, green peppers, and onions, but place them separately on the right half of the baking sheet.
Roast veggies for about 25 minutes, tossing at 12 minutes, until sweet potatoes are tender when pierced by a fork.
To assemble the bowl, add half of all the ingredients in the following order - spinach, sweet potatoes, broccoli, bell pepper, onions, avocado, sliced hard-boiled eggs, and top with hemp seeds, sesame seeds, and black pepper, if desired.
Put the other half of the ingredients in a glass container and place in the

fridge for tomorrow's breakfast.