'Eat the rainbow' breakfast bowl

'Eat the rainbow' breakfast bowl

4.6 11 ratings
Prep. 40min
Total 40min
4 portions

Ingredients

Dressing
  • tahini
    60 g
  • garlic cloves
    2
  • lemon juice
    2 tbsp
  • fresh mint leaves only
    3 sprigs
  • fresh flat-leaf parsley leaves only
    3 sprigs
  • honey (optional)
    2 tsp
  • salt
    ¼ tsp
  • extra virgin olive oil
    100 g
Bowl
  • cauliflower cut into small florets
    400 g
  • water
    500 g
  • carrots (approx. 130 g), cut into thin noodles (see Tips)
    2 - 3
  • asparagus ends trimmed
    1 bunch
  • ghee for frying (optional)
    1 - 2 tsp
  • haloumi (optional)
    8 slices
  • eggs shells thoroughly washed
    4 - 8
  • fresh flat-leaf parsley cut into pieces
    2 sprigs
  • fresh mint cut into pieces
    2 sprigs
  • salt to taste
  • ground black pepper to taste
  • sesame seeds (see Tips)
    3 tbsp
  • avocados flesh only, cut into thin slices
    1 - 2
  • sauerkraut (or other fermented veggies, such as the Fermented beetroot and apple salsa)

Nutrition per 1 portion

Calories 934.5 kcal / 3925.8 kJ
Protein 38.3 g
Fat 78.7 g
Carbohydrates 13.6 g
Fibre 15.6 g
Saturated Fat 17.8 g
Sodium 2408.5 mg

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