Tahini Egg Bowl

November 6, 2017



    •   1/2 ripe avocado, sliced

    •   2 eggs

    •   2-3 cups curly kale, chopped

    •   1 clove garlic, minced
    •   1 Tbsp coconut oil
    •   1 Tbsp tahini
    •   1/2 Tbsp gluten free tamari

    •   sesame seeds

    •   red pepper flakes



    1.   Bring a pot of water to a simmer to poach your eggs.

    2.   Heat coconut oil in a pan over medium heat. Add the minced the garlic, kale, tahini and tamari and sauté for a couple of minutes              until the kale has wilted.

    3.   While the kale is being sautéed, poach your two eggs. (Don't forget to add a few drops of vinegar to your simmering water to                    keep the eggs intact! You can also boil, scramble, fry your eggs -- whatever preparation you enjoy)

    4.   In a small pan over low heat toast your desired amount of sesame seeds. This will take a few minutes.

    5.   Place the sautéed kale in your bowl. Top with poached eggs and sliced avocado.

    6.   Sprinkle the toasted sesame seeds over your eggs and add a dash of red pepper flakes to your sliced avocado.

    7.   Drizzle extra tahini on top of your bowl and enjoy immediately!












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