Bell Pepper and Kale Breakfast Bowl

• 4 Servings

• Total time: 20 min

Adapted from Honest Cooking

Sautéed onions, chili, and bell peppers make this kale breakfast bowl something to envy in the morning. For added flavor try adding toppings of choice, get creative! And to make it a bit more hearty add rice or use this to fill a tortilla.

Ingredients

Ingredients

• 2 tablespoons grapeseed or olive oil

• 1 red onion, sliced

• 1 bell pepper, cut into matchsticks (green, red, yellow or purple)

• 1/4 teaspoon chili powder

• 1 bunch kale

• 4 to 8 eggs (sunny side up, fried, or poached)

• Kosher salt and black pepper

Optional Toppings:

• Sunflower, hemp or pumpkin seeds

• Halloumi

• Hummus

• Za’atra

• Cooked Temphe

• Refied Beans,

• Salsa

• Diced avocado or Guacamole

• Shredded parmesan, cheddar or jack cheese
  

Instructions

1. In a large skillet, heat the oil to medium. Add the red onion, bell pepper, and chili powder and sauté, stirring frequently, about 8 minutes. You want the veggies to be softened but still al dente.

2. Add the chopped kale leaves, stir to combine, and cook an additional 3 minutes or until kale has wilted. Add salt and black pepper to taste.

3. Serve your veggies with your choice of sunny side up, fried, or poached eggs on top.

4. You can also add some of the optional toppings of choice. Maybe throw it all in a tortilla…or add some rice to the bottom of the bowl.