Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts
Start off your morning with the most amazing Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts that is loaded with flavor and nutrients.
Servings: 8
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 40 minutesminutes
Ingredients
14tablespoonsof olive oil
3poundsof shredded Yukon gold potatoes
1bunch of trimmed asparagus
10slicesof prosciutto ham
2 15-ouncecans of strained chickpeas
1teaspoonof ground turmeric
1teaspoonof ground cumin
16ouncesof whole milk ricotta
zest of ½ lemon
1teaspoonof honey
1teaspoonof smoked paprika
1teaspoonof crushed red pepper flakes
½cupof Bob’s Red Mill Hemp Seed Hearts, toasted
Garnish with fresh dill leaves, sliced avocado and Kalamata olives
8poached eggs
Kosher salt and fresh cracked pepper to taste
Instructions
In a large sauté pan or griddle on high heat with 3 tablespoons of olive oil sear the potatoes until golden brown and cooked through out. Season with salt and pepper and keep warm.
Next, divide the asparagus into 10 stacks and wrap each of them in prosciutto ham. Coat them in 2 tablespoons of olive oil, salt and pepper and place them on a sheet tray lined with parchment paper and roast them in the oven at 400° for 120 to 12 minutes. Remove and keep warm.
Using a large mortar and pestle mash the chickpeas, 2 tablespoons of olive oil, turmeric, salt and pepper until smooth and slightly chunky. Set aside.
Using a standing mixer with the whisk attachment, whip the ricotta, lemon zest, honey and salt and pepper on high speed until light and fluffy, about 2 to 3 minutes. Keep cool.
Using a small mortar and pestle mash the paprika, red pepper flakes and 6 tablespoons of olive oil until it is bright red. Set aside.
To plate: Layer with hash browns, mashed turmeric chickpeas, whipped ricotta, chili oil and poached eggs. Season the eggs with salt and pepper. Serve alongside roasted prosciutto asparagus bundles, sliced avocado, Kalamata olives and fresh dill leaves. Sprinkle the toasted hemp hearts over top.