This breakfast bowl checks all the boxes – healthy, filling AND Whole30 compliant.
You can whip up this breakfast bowl in a pinch and you may even consider using it as a healthy dessert alternative. If you’re not following a Whole30 diet, or just want to make this dish a bit filling, you could also throw in some quick oats for a heartier fill and texture!
Substituting egg whites for the whole egg would work just as well!
Ingredients
-
1 cup shredded carrots
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3 dates, pitted and chopped
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1/3 cup shredded coconut, unsweetened
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3 tbsp coconut milk
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1 egg, whisked
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1 tbsp almond butter
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1/2 tsp cinnamon (feel free to add more)
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1/4 tsp nutmeg
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Coconut oil (about 1 tsp)
- Optional toppings: 1 tsp chopped nuts + pinch of shredded coconut
Directions
- Grease frying pan with coconut oil and bring to medium heat.
- Sauté carrots for a few minutes until they start to become slightly tender, then sprinkle in chopped dates, cinnamon + nutmeg.
- Bring pan to medium-low heat, then add your coconut milk, shredded coconut, egg + almond butter.
- Continually stir all ingredients as the eggs cook through – this will keep you from ending up with a side of scrambled eggs; instead you will have one cohesive dish.
- Spoon mixture into a serving dish. If you wish, top with chopped nuts and a pinch of shredded coconut.