Updated: Sep 17, 2020
Need a change from grains for brekkie? Why not create a blend of vegetables that you roast and just add an egg to? Celeriac is the base of this dish, which is packed with fiber and vitamins B6, C and K. It's also a good source of antioxidants and important minerals, such as phosphorus, potassium and manganese. The great thing about this one is it can double for dinner on a crazy busy day! In my quest to creating quick, easy and healthy variety in my own breakfasts, and to get away from it always consisting of grains, I ventured down the road of breakfast bowls. I do all my food prep on the weekends, so this one worked amazingly well for that!
I peel and dice one celery root and 1 medium sweet potato. I add a TBSP of olive or melted coconut oil and a clove of chopped/minced garlic. Tossing this together, I spread it into a 9x13 dish and bake at 375*F for 15 minutes.
Here I add 3-4 mushrooms, a zucchini, small onion and red pepper....all diced up. You truly can add whatever you like. Its that easy! At this point I sprinkle it with a bit of chili powder and pop it back in the oven for 20 minutes.
Taking it out of the oven, I poke test the celery and potato pieces. If they are almost done, I add to the dish 2 handfuls of finely sliced kale or spinach, and mix it in well. Putting it back in the oven for another 10ish minutes. If your veg needs a bit more time, give it more BEFORE you add the greens to it, or they might burn a bit.
Spice up with a touch of salt and pepper, if you feel it needs it. Otherwise, it's all done and ready for you to scoop up for you next breakfast. I add a wedge of avocado, TBSP of ground flax and either 2 eggs or 3 oz of fish to complete the meal. Got more questions about how to get creative and make those healthy choices? GRAB my 5 Step Guide to a Healthier You HERE! Have a good one,