Very-Veggie Cauliflower Hash Brown Breakfast Bowl #cauliflower #vegan #recipes #dinner #vegetarian

Begin your day with a punch of vegetable power! Very-Veggie Cauliflower Hash Brown Breakfast Bowl is a sound 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 advantageous 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 regular to have a protein, vegetable, and non-vegetable starch like bread or pasta at each dinner. Not wrong, not right – it simply is! All things considered, we thought about what might happen whether – heave! – we didn't eat a starch with every supper (trust me, we discussed more arresting themes than starches throughout the night!) Starches can be difficult to work off, are ordinarily without sustenance, and frequently filled in as filler.

I accepting it as an individual test to demonstrate that it's not just simple to build your day by day vegetable admission, however not miss the unfilled calories of superfluous starches.

Also try our recipe : Rainbow Vegetarian Pad Thai with Peanuts and Basil #vegetarian #vegan #dinner #noodle #salad

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.

Source : bit.ly/2KzaFRT

Read more our recipe : TOASTED AVOCADO AND BEAN PITAS #vegetarian #yummy #avocado #mushroom #easy