Breakfast Kale Salad

This salad can be eaten at any hour of the day. It is simple ingredients but so flavorful and satisfying. I seriously needed 10 more servings of this because it tasted so good! I love this salad because it has a lot of room for experimentation and adding your own twist! I had a lot of these ingredients already prepared, so I would recommend making extra so that you can use them in other meals.

What you will need:

5 Easy Steps:

1. I already had my quinoa and sweet potato cooked ahead of time, but to make: heat the oven to 400°F, wash sweet potato and poke with fork. Place in oven for 40-50 minutes. Bring pot of water to boil with salt, add quinoa and simmer on low heat with cover on top.

2. Heat pot of water and boil egg, about 3-4 minutes (for a runnier egg). Run under cold water and let sit.

3. Heat olive oil in pan and sauté garlic just before begins to brown. Add sliced onions and let simmer until caramelized. Add salt and pepper

4. Add cooked quinoa and sweet potato to pan and continue to cook for 2 minutes. Add massaged kale and squeeze 1/2 lemon juice over mixture, add more salt and pepper

5. Plate food, add avocado, boiled egg and remaining lemon juice.

• 3 leaf heads of kale, stemmed

• 1/2 cooked sweet potato

• 1/4 cup cooked quinoa

• 1/4 onion, sliced

• 1 head garlic

• 1 egg

• 1/4 avocado

• 1 lemon, juiced

• 2 tbsp olive oil

• Salt and pepper