Green Pesto Breakfast Bowl

19 50 721
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Green Pesto Breakfast Bowl
Health Rating

Ingredients


2 potato Yukon Gold potato (shredded)
2 tbsp Extra virgin olive oil (for potatoes, to saute)
1 pinch Sea salt (for potatoes, to taste)
2 cup Basil, fresh (for pesto)
1/3 cup Parsley, fresh (for pesto)
1/3 cup Cilantro (coriander) (for pesto)
1/3 cup Hemp oil (for pesto, sub EVOO if needed)
2 tbsp Lemon juice (for pesto)
1/4 cup hulled Sunflower seeds (for pesto)
1/2 tsp Sea salt (for pesto)
1 tsp Black pepper (for pesto)
6 cup Baby spinach (for bowl, use greens of choice - 2 cups per serving)
4 tbsp hulled Hemp seeds, shelled (for bowl - 1 tbsp. per serving)
2 cup Coconut flakes, unsweetened (coconut bacon, not shredded)
2 tbsp Extra virgin olive oil (coconut bacon)
2 tbsp Tamari, gluten free, reduced sodium (coconut bacon)
1 1/2 tbsp Sriracha (coconut bacon)
2 tsp Maple syrup, pure (coconut bacon)
1 tsp Paprika, smoked (coconut bacon)

Instructions


1. Preheat oven to 350 degrees F.

2. For Coconut Bacon: In a bowl, combine coconut flakes, olive oil, tamari, sriracha, maple syrup, and smoked paprika, and stir well. For a richer flavor, let coconut flakes marinate for a few minutes.

3. Place coconut flakes on a tray lined with parchment paper. Try to evenly space out the coconut flakes as best you can - aim for the least amount of overlap possible.

4. Once oven is at 350, bake coconut bacon for 5 minutes.

5. After five minutes, take coconut bacon out and stir well. Once coconut bacon is evenly spaced again, put the tray back in the oven.

6. After the previous step has completed, keep baking coconut bacon FOR TWO MINUTE INTERVALS, STIRRING AT EVERY INTERVAL. This step is crucial! It prevents the coconut bacon from cooking unevenly.

7. In total, your coconut bacon should bake from anywhere between 10-15 minutes (including the first five minute bake). However, this time may vary based on your oven. Be sure to always take the coconut bacon out and stir EVERY TWO MINUTES. And be careful - it can burn easily!

8. For the Bowl: Prep your potatoes by washing and drying. Using a cheese grater, shred the potatoes.

9. Bring a frying pan to medium heat with a little olive oil. Add potatoes and sauté until golden brown. When done, sprinkle with salt to taste.

10. Make the pesto by combining all ingredients in a food processor, and processing until smooth.

11. Build the breakfast bowls with a layer of greens, topped with the potatoes, coconut bacon, and pesto. Top with hemp or sesame seeds for extra crunch, if desired.

Enjoy!

Nutrition Facts

Per Portion

Calories 721
Calories from fat 518
Calories from saturated fat 109
Total Fat 58 g
Saturated Fat 12.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 12.3 g
Cholesterol 0
Sodium 886 mg
Potassium 830 mg
Total Carbohydrate 31 g
Dietary Fiber 9.3 g
Sugars 5.9 g
Protein 20.3 g

Dietary servings

Per Portion


Meat Alternative 0.7
Vegetables 2.4

Energy sources


Pygal17%424.7211057710621119.5010914077993272%364.08390809389476281.2944987727283311%349.7146685001496112.641872313995817%72%11%CarbohydratesFatProtein
Recipe from:
Breakfast