Making broccoli rice as a base for breakfast bowls may just be the easiest way to make this super vege a part of your morning routine! Pack in a few other greens, some homemade tomato lentils & some protein, you've got yourself a winner.
1 head of broccoli
1 shallot/small onion
1 clove garlic
1 can lentils
1.5 cups passata
1 tsp turmeric
1/2 tsp cumin
1/2 tsp sweet paprika
1 tbsp extra virgin olive oil
4-6 stalks of kale
1/2 tsp coconut oil
2 handfuls basil
1.2 cup almonds
3 - 4 tbsp olive oil
Juice of half a lemon
2 organic, free range eggs / 2 portions of tofu cubed (optional)
In a small food chopper (our food processor) pulse broccoli florets and stalk until you have small grains. If you don't have a food chopper you can also grate the broccoli and then chop finely.
Finely chop the shallot & garlic. In a shallow pan, soften them gently. Once translucent, add drained lentils, passata & spices and warm through. Reduce until thickened slightly. Remove from heat and add olive oil, stir through. The olive oil adds a richness that makes the lentils so moreish.
Tear kale pieces from stalks and wilt gently in a pan with the coconut oil and a little salt.
Using a food chopper or food processor pulse basil, almonds, olive oil, lemon juice, salt & pepper until a coarse pesto is formed.
Prepare eggs/tofu the way you prefer. For the egg try poached or fried. Tofu, try baking or frying.
Now you're ready to make your bowls. Split broccoli, lentils and kale in half into bowls, Top with an egg or tofu plus half an avocado. Finally, drizzle with pesto... yum!
Note: You could replace broccoli with cauliflower or even 1/2 cup of cooked quinoa.