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Breakfast Bowl

This recipe can be easily made into a vegan dish by skipping the eggs or substituting them for Mexican scrambled Tofu, I have tried this substitute, and it was delicious!

-Anne Deni B.Sc. FdNu, Clinical Nutritionist

Makes 2 servings


Tomato Avocado Salad:

  • 1 avocado, diced

  • 1 cup halved cherry tomatoes (any color or a mix looks great)

  • ¼ cup minced red onion

  • ¼ cup chopped fresh cilantro

  • 1 tablespoon organic olive oil

  • 1 teaspoon grated lime peel

  • 1 tablespoon lime juice

  • Salt to taste

Sweet Potato and Zucchini:

  • Organic Olive oil (enought to coat the sweet potatoes and zucchini)

  • 1 sweet potato, chopped into 1-inch cubes

  • 1 zucchini, chopped into 1-inch cubes

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder (mild)

  • ½ teaspoon garlic powder

  • Celtic/Himalayan Salt and pepper to taste

Scrambled Eggs:

  • 1 teaspoon organic olive oil or butter

  • 2 eggs, beaten

  • Salt and pepper to taste

Optional for Serving:

  • Fresh cilantro leaves

  • Mexican-style hot sauce

Instructions: Prepare the Tomato Avocado Salad:

  1. Stir avocado, cherry tomatoes, red onion, cilantro, oil, lime peel, and lime juice until evenly mixed. Add salt to taste and set aside.

Cook Sweet Potato and Zucchini: Preheat over to 425 degrees F.

  1. On a large stainless baking sheet, toss the sweet potato and zucchini with olive oil and a sprinkle of salt and black pepper.

  2. Roast for 25 to 30 minutes, until tender, tossing halfway through.

Cook Scrambled Eggs:

  1. Heat oil in a pan, over low-medium heat. Once the oil is translucent, pour in the beaten eggs and cook for 5 minutes, stirring gently with a spatula every 30 seconds, or until the eggs are thickened and no more liquid remains.

  2. Sprinkle with salt and pepper to taste.

Assemble the Bowls:

  1. Divide the Tomato Avocado Salad and the sweet potato and zucchini mixture between 2 bowls. Top each bowl with half of the scrambled eggs.

  2. Serve with fresh cilantro leaves and Mexican-style hot sauce if desired.

Mexican Tofu Scramble


  • 4 ounces extra-firm organic tofu

  • 1 Tbsp organic olive oil

  • 2 tbsp medium red onion (thinly sliced)

  • 1/4 medium red bell pepper (thinly sliced)

  • 1 cups of Spinach roughly chopped or Kale (optional)


  • 1/4tsp celtic/himalayan salt

  • 1/2 tsp garlic powder

  • 1/2 tsp ground cumin

  • 1/4 tsp chili powder

  • Water (to thin)

  • 1/4 tsp turmeric (optional)


  1. Pat tofu dry and roll in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, for 15 minutes.

  2. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

  3. Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes. I

  4. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.

  5. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

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