1 medium to large beet, peeled and grated 2 medium carrots, peeled and sliced 3 – 4 brussels sprouts, thinly sliced 2 large kale leaves, rinsed, stems removed, and chopped a few handfuls of chickpeas 1 tbsp olive oil 1 1 / 2 tsp miso 1 tbsp water 2 eggs a couple handfuls of pomegranate seeds 2 spoonfuls of pickled mustard seeds 1 / 2 – whole avocado( depending on how much you prefer), sliced
SERVES: 2
INSTRUCTION:
Whisk together miso and water in a dish and set aside. Warm oil in a pan over medium heat, then add the beets *, carrots, brussels sprouts, kale, and chickpeas. Saute for several minutes until the kale just begins to wilt, then stir in the miso mixture. Cook for another minute, then remove from heat. In another pan, fry the eggs. While the eggs are cooking, divide the cooked veggies between two bowls. Stir in the pomegranate seeds and pickled mustard seeds, then top each with an egg and avocado slices. If you’ d like to preserve the colours of the veggies, cook the beets in a separate pan.