Plant-Based Breakfast Bowl with Avocado
Ingredients
- 8 oz mushrooms
- 1 bunch kale
- Juice of 1 lemon
- 1 tsp olive oil
- 1/2 cup vegan mung bean egg substitute
- 1 tbsp nutritional yeast
- 1/2 avocado
- Salt and pepper to taste
Preparation
Heat a skillet to medium-high and sauté mushrooms in 1 teaspoon extra virgin olive oil, using higher heat to prevent wateriness, then set aside and use the same skillet to quickly scramble the egg substitute.
Meanwhile, massage the kale until tender, place it in bowls, and top with the scramble and mushrooms.
Spread the avocado slices lengthwise on a cutting board, carefully roll into a rose shape, place on top of the bowl, and drizzle with hot sauce of choice.
