Very-Veggie Cauliflower Hash Brown Breakfast Bowl #vegan #vegetarian #soup #breakfast #lunch

Begin your day with a punch of vegetable power! Very-Veggie Cauliflower Hash Brown Breakfast Bowl is a solid vegan breakfast that fulfills.

This previous end of the week Ben and I went on a twofold date with companions and got to discussing how to eat and live more beneficial in our 30s. Ben simply had the 1 year commemoration of his heart alarm, and the other couple is turning 30 this year, so we were examining how we're caring more for our bodies by eating more vegetables specifically.

In the Midwest it's exceptionally regular to have a protein, vegetable, and non-vegetable starch like bread or pasta at each supper. Not off-base, not right – it simply is! So, we thought about what might happen whether – heave! – we didn't eat a starch with every dinner (trust me, we discussed more arresting themes than starches throughout the night!) Starches can be difficult to work off, are normally without sustenance, and frequently filled in as filler. Really I sense that I serve a starch with supper more without much forethought than all else.

Riced cauliflower which, regardless of its name, makes an astounding substitution for hash tans, is sizzled up then beat with eggs mixed with greens and mushrooms, a soaking of salsa or hot sauce, and a liberal spot of Lazy Girl's Guacamole.

Also try our recipe Broccoli Stir Fry Recipe #vegan #vegetarian #soup #breakfast #lunch

Ingredients

• 1/2 avocado
• 1/2 lime or lemon
• garlic powder, salt, and pepper
• 2 eggs
• extra virgin olive oil
• 1-1/2 cups cauliflower rice
• 4oz mushrooms, sliced
• 1 small handful baby spinach
• 1 green onion, chopped
• salsa

Directions

1. Add avocado, lime or lemon juice, garlic powder, salt, and pepper to taste to a small bowl then mash with a fork and set aside. Whisk eggs with salt and pepper in a small bowl then set aside.
2. Heat a drizzle of extra virgin olive oil in a 10" skillet over medium heat. Add mushrooms then saute until they release their water. After the water has cooked off, season mushrooms with garlic powder, salt, and pepper, then saute until golden brown. Scoop into a bowl then set aside.
3. Turn heat up to medium-high then add another drizzle of extra virgin olive oil to the skillet. Add cauliflower, season with garlic powder, salt, and pepper, then saute until crisp-tender, 4-5 minutes. Scoop cauliflower into your serving bowl then set aside.
4. Turn heat back down to medium then add the mushrooms back into the skillet along with the green onions and baby spinach. Saute until spinach is barely wilted, 30 seconds, then add whisked eggs and scramble. Scoop mixture on top of sautéed cauliflower hash browns then top with mashed avocado and salsa.

Read more our recipe Thai Zucchini Noodle Salad with Cabbage #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2JA8BaP

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