Named for my hometown of New Orleans, this macro bowl-style breakfast is a winner on every level. The vitamin C in the chipotle peppers and the “heat” add a great boost to your metabolism for fat burning, as does the curly kale. Plus without empty carbs, this dish provides a slow burn for long-lasting sustenance.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 cups curly kale, roughly chopped</li>
<li>1⁄4 cup uncooked quinoa </li>
<li>4 eggs, hard-boiled</li>
<li>1⁄2 avocado, sliced</li>
<li>2 vine-ripe tomatoes, diced</li>
<li> Sea salt to taste </li>
<li> Pepper to taste</li>
<li>Chipotle Sauce: 2 tbsp olive oil</li>
<li>Chipotle Sauce: 1 tsp fresh lemon juice </li>
<li>Chipotle Sauce: 1 tsp chipotle paste</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Steam kale lightly; let drain.</li>
<li>Bring 1 cup of water to a boil, and add quinoa. Stir, and immediately lower heat to simmer. Cook over low heat until all water is absorbed. Set aside. Meanwhile, cook eggs to your preference.</li>
<li>Combine ingredients for chipotle sauce, whisking vigorously in serving bowl.</li>
<li>Combine quinoa, kale, scrambled eggs, sliced avocado, and diced tomatoes in a bowl on top of the chipotle, and toss well. Add salt and pepper to taste.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
Print