Green Pesto Breakfast Bowl
This breakfast bowl is what a vegan's dreams are made of - complete with hash browns, coconut bacon, and a tangy green pesto that ties it all together!
Ingredients
Potatoes
- 2 Golden Potatoes shredded
- Heat Tolerant Oil like avocado
- Salt to taste
Green Pesto
- 2 Cups Fresh Basil packed
- 1/3 Cup Fresh Parsley packed
- 1/3 Cup Fresh Cilantro packed
- 1/3 Cup Hempseed Oil sub EVOO if needed
- Juice from 1/2 Lemon
- 1/4 Cup Sunflower Seeds
- 1/2 Tsp Salt
- 1 Tsp Black Pepper
Breakfast Bowl
- Greens of your choice
- Hemp or Sesame Seeds for garnish optional
- 1 Batch Coconut Bacon
Instructions
- Start by making the coconut bacon - directions here.
- Prep your potatoes by washing and drying. Using a cheese grater, shred the potatoes.
- Using a towel or paper towels, wring out as much water as you can from the potatoes, until they're fairly dry.
- Bring a frying pan to medium heat with a little oil. Add potatoes and sauté until golden brown. When done, sprinkle with salt to taste.
- Make the pesto by combining all ingredients in a food processor, and processing until smooth.
- Build the breakfast bowls with a layer of greens, topped with the potatoes, coconut bacon, and pesto. Top with hemp or sesame seeds for extra crunch, if desired.
- Enjoy!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)