Monday, October 17, 2016
Monochrome Breakfast Bowl & Dressing Recipe
Last night when I was thinking about what I could make for breakfast today - as it's been getting a little colder & I've been on a green smoothie kick for a while now) I thought I'd try to mix it up a little. I knew I had half of a purple yam (purple skin, white flesh) that I needed to use, and some fresh mushrooms that are on their way to becoming slimy. And of course I have a ton of other veggies, so I thought, ok - breakfast bowl.
I threw a few things in - a little coconut oil, chopped red onion, lightly chopped caulifower, the mushrooms & then the yams (which I grated so they'd cook up pretty quick). For seasoning I used 3 cloves of garlic (through a garlic press), some Himalayan seas salt & some Flavor God's Garlic Lovers. (I LOVE his stuff) & garlic, apparently.
I thought it needed to be a little "saucier" - I didn't want to eat it & have it be too dry & regret my seasoning choices, so I threw in a little of the dressing/marinade that I'd made for the roasted vegetables I'd had last night. I would classify it as a seasoned/garlicky balsamic reduction - I'll post the recipe. (Although as you will come to find out, I kind of fly by the seat of my pants rather than follow any kind of recipe - I mix things in until I like what's going on)
I threw some hemp hearts on top for protein, and all in all, it was really good, & filling. But when I first looked at it in the bowl, I was like, "Wow, that is really monocromatic!" - not like my usual dishes, which are usually bursting with color.
So yes, I would definitely make this again, and experiment with other veggies, to add some color.
1/3 C Extra Virgin Olive Oil
1 TBSP coconut oil (you can use liquid, but my apartment is still warm enough that the solid coconut oil mixed very well)
1/4-1/3 C Balsamic Vinegar
1-2 TBSP Balsamic Vinegar Reduction
4 garlic gloves (minced)
1 tsp Sea Salt (or to taste)
1 tsp Flavor God's Dynamite (this is definitely my go-to seasoning - gives everything kick)
Mix & keep in glass dressing bottle (I use Epicure's Cruet)
Feel free to adjust seasonings to suit your taste.