I like to play with my food. I like to dress smoothie bowls up all fancy with carefully cut strawberries and swirls of chia seeds. I like to massage my kale salads with vinaigrette a little too much. I like to eat dinner for breakfast, breakfast for dinner, and chocolate at any time of day.
If you think food is fun, you will especially love these breakfast bowls! The different components can be layered in a bowl or arranged into sections. The accompanying sauce can be drizzled over or dipped into. The flavors meld together to make a dish that is sweet, savory, spicy, smoky, and surprising all at once.
One note: do not be intimidated by the length of this recipe! The ingredient list may look long, but many of the items are spices that are likely staples in your cupboard. There is infinite room for substitutions or creative topping additions. The recipe directions sound long, but it is essentially “cook, season, set aside” for all of the bowl’s components. I only used one pan to cook all of the ingredients and from set up to clean up spent about 30 minutes on this dish.
Greens & Protein Breakfast Bowls w/ Honey Mustard Bacon Aioli
Nutrient-dense greens, spicy turkey crumbles, sweet plantains, zucchini ribbons, avocado slices, and sauerkraut make a superfood-packed breakfast that will keep you thriving all morning long. Make double batches of the accompanying sauce to spread overtop of cooked fish or chicken, tuck into a lettuce wrap, or dip vegetables into.
4 strips bacon, diced
½ red onion, diced
2 large bunches swiss chard, stemmed and chopped (other dark leafy greens can be substituted here)
1 teaspoon red pepper flakes
1 pound ground turkey (or chicken, pork, beef, bison. Use what you’ve got)
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon cinnamon, divided
2 small or 1 large plantain, thinly sliced on a bias
1 tablespoon maple syrup
1 zucchini squash, peeled into thin ribbons (video)
2 avocados, halved and sliced
Sauerkraut, to taste
Honey Mustard Bacon Aioli
Cook bacon bits in a large pan, stirring occasionally, over medium heat until crispy and fat has been rendered, about 8 minutes. Set bacon bits aside with a slotted spoon and reserve the fat drippings for Honey Mustard Bacon Aioli. In the same pan, saute the red onion in coconut oil until translucent, about 4 minutes. Add swiss chard and cook until wilted, stirring frequently, for about 2 minutes. Remove greens mixture to a large bowl and set aside. Pour any residual liquid out of the pan and dry with a paper towel.
In about a tablespoon of coconut oil, cook ground turkey until browned, about 7 minutes. Halfway through cooking, add the smoked paprika, cayenne pepper, cumin, S&P, and ½ teaspoon of the cinnamon. Once fully cooked, set turkey aside in a bowl.
In the same pan, saute sliced plantains in a tablespoon of coconut oil. Be very gentle as you flip the plantains, but do stir occasionally to make sure they get crispy and caramelized on both sides. Halfway through cooking, add the maple syrup and ½ teaspoon cinnamon. Mine took about 7 minutes. Remove from heat.
To assemble the bowls: Divide greens among 4 shallow bowls. Top each one with ¼ portions of ground turkey, plantains, and zucchini ribbons. Add sauerkraut to taste. Drizzle 1-2 tablespoons of Honey Mustard Bacon Aioli over each portion. Top with half a sliced avocado, bacon bits, and S&P. Enjoy warm!
Honey Mustard Bacon Aioli
Reserved bacon drippings
Coconut oil (bacon drippings + coconut oil should equal ½ cup, so this measurement depends on how many drippings your bacon yielded)
1 egg, room temperature
Juice of 1 fresh lemon
1 teaspoon dijon mustard
1 tablespoon honey
Blend together using a high-speed or immersion blender. Enjoy!