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Tahini Egg Bowl


• 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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