Plant-Based Breakfast Bowl with Avocado Rose
Ingredients
- 8 oz sliced mushrooms
- 1 bunch lacinato kale
- Juice of 1 lemon
- 1 tsp extra virgin olive oil
- Egg substitute of choice
- Seasonings of choice (salt, pepper, dried basil, paprika, nutritional yeast, crushed red pepper)
- 1/2 avocado
- Hot sauce (optional)
Preparation
Heat a skillet to medium-high heat and sauté the mushrooms in 1 teaspoon of extra virgin olive oil until done to prevent them from becoming watery, then set aside. Use the same skillet to quickly scramble the egg or egg substitute.
Meanwhile, massage the kale until tender.
Place the kale in bowls and top with the scrambled egg substitute and mushrooms.
Spread the avocado slices lengthwise on a clean cutting board, carefully roll them into a rose shape, and place on top of the bowl. Drizzle with hot sauce of choice if desired.
