Breakfast Bowl with Lentils & Quinoa

Ingredients:

• 1 BeanVIVO Garlic & Herb Salad Protein Booster – Lentils and Quinoa 
• 2 cups kale (chopped finely with the stems removed)
• ¼ tsp salt
• ¼ tsp pepper
• ½ avocado
• Olive Oil
• 2 eggs
• Red pepper flakes
• 1 Lemon (optional)

Instructions:

1. Bring a small pot of water to a boil and with 1/2 tsp baking soda. This will help the egg shell come off easily when it’s time to peel.
2. When the water has boiled, reduce the heat to low and use a slotted spoon to carefully add in the eggs.
3. Turn the heat back up to a boil and immediately a timer for 7 minutes.
4. Once the time is up, add the eggs into a bowl of cold water.
5. While the eggs are sitting, add the chopped kale to a pan with the olive oil, salt and pepper and sauté for just a few minutes until the kale wilts. It will become a very dark green color.
6. Carefully tap the bottom of the egg onto a hard surface to get a crack in the shell. Use your fingers to peel off the rest of the shell.
7. Assemble your bowl with a base of kale and top with BeanVIVO Salad Protein Booster – Lentils and Quinoa (Garlic & Herb), sliced avocado, the peeled egg (sliced in half), and red pepper flakes and lemon(optional). Enjoy!