Basil adds fresh flavor and zest to tomato in Tomato Basil Breakfast Bowl – and this bowl is tasty for lunch or dinner too!
2 large handfuls of kale, washed, dried and removed from stems
2 teaspoons extra virgin olive oil
¼ tsp salt
Juice half lemon
1 cup cherry tomatoes, halved
2–4 hard boiled eggs
¼ avocado, diced
2 tablespoons ricotta cheese, I love Kite Hill Almond Ricotta
2 tablespoons pesto, I typically use my homemade walnut basil pesto
Extra basil leaves for garnish
In a medium bowl, combine the kale with the extra virgin olive oil, salt and lemon juice. Gently massage the oil, salt and lemon juice into the kale to soften the leaves. Divide between two bowls.
Assemble each bowl: use kale as the base, then add to each bowl: ½ cup cherry tomatoes, 1 or 2 eggs (depending on your hunger level and preference), ⅛ avocado, 1 tablespoon ricotta cheese, 1 tablespoon pesto, and garnish with a few basil leaves.
Serve and enjoy!
This recipe was not tested for FODMAP content, but ingredients are used in low FODMAP amounts.
Recipe nutrition is calculated with 1 egg per serving (2 eggs total) and store-bought pesto.
- Prep Time: 10 minutes
- Category: breakfast
- Cuisine: american
- Serving Size: 1 bowl (half of recipe)
- Calories: 302
- Sugar: 6 g
- Sodium: 680.4 mg
- Fat: 23.9 g
- Carbohydrates: 12.4 g
- Fiber: 4.2 g
- Protein: 11.3 g
Keywords: low fodmap, breakfast, lunch, bowl, kale, basil, gluten free, dairy free