+SF +GF +QP
When a cozy breakfast is in order, this will be waiting for you: a morning bowl that’s overflowing with greens, creamy avocado and fresh dill. Sauté the greens until tender, add a slew of seasonings and enjoy over warm toast or served straight up in a big, beautiful bowl. —MR
SERVES 3 TO 4
1 tbsp (15 ml) olive oil, plus more for serving
½ small red onion, quartered and thinly sliced
½ fennel bulb, thinly sliced
2 cloves garlic, roughly chopped
1½ tsp (5 g) ground cumin
Pinch of red pepper flakes
Pinch of sea salt
3 cups (210 g) roughly chopped kale (or Swiss chard), stems removed
1½ cups (112 g) thinly sliced mushrooms
1 cup (30 g) spinach
¾ cup (120 g) halved cherry tomatoes
1 avocado, peeled, pitted and cut into fourths
1½ tbsp (5 g) chopped fresh dill
2 tbsp (20 g) unsalted pumpkin seeds, toasted
Squeeze of lemon juice
Vegan ricotta cheese (optional)
3–4 slices bread (optional)
In a medium saucepan, melt the olive oil over medium-high heat. Add the onion, fennel, garlic, cumin, red pepper flakes and a pinch of sea salt. Sauté for 7 to 10 minutes, or until the onions are slightly translucent and have softened. If the bottom of the pan starts to dry out, add a splash of water and mix all the ingredients together.
Now toss in the kale and mushrooms, and sauté for another 7 to 10 minutes, or until the kale and mushrooms wilt down and soften. Now toss in the spinach and cherry tomatoes and warm until the spinach wilts. Remove it from the heat and mix in the avocado slices, dill, pumpkin seeds, squeeze of lemon and vegan ricotta cheese (if using). Toast your bread, if using, and top it with a drizzle of olive oil before adding the sautéed veggies. Or serve in a bowl.