'Eat the rainbow' breakfast bowl

Name: 'Eat the rainbow' breakfast bowl
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 60 g tahini; 2 garlic cloves; 2 tbsp lemon juice; 3 sprigs fresh mint; 3 sprigs fresh flat-leaf parsley; 2 tsp honey; ¼ tsp salt; 100 g extra virgin olive oil; 400 g cauliflower; 500 g water; 2 - 3 carrots; 1 bunch asparagus; 1 - 2 tsp ghee; 8 slices haloumi; 4 - 8 eggs; 2 sprigs fresh flat-leaf parsley; 2 sprigs fresh mint; salt; ground black pepper; 3 tbsp sesame seeds; 1 - 2 avocados; sauerkraut

4.6 14 ratings

Prep. 40 min

Total 40 min

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)