!['Eat the rainbow' breakfast bowl 'Eat the rainbow' breakfast bowl](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/267910C9-A54C-40A6-818F-5A166A2EAD2D/Derivates/7766AAED-6265-473A-8432-3D251CCE8EBF.jpg)
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Ingredients
Dressing
- 60 g tahini
- 2 garlic cloves
- 2 tbsp lemon juice
- 3 sprigs fresh mint, leaves only
- 3 sprigs fresh flat-leaf parsley, leaves only
- 2 tsp honey (optional)
- ¼ tsp salt
- 100 g extra virgin olive oil
Bowl
- 400 g cauliflower, cut into small florets
- 500 g water
- 2 - 3 carrots (approx. 130 g), cut into thin noodles (see Tips)
- 1 bunch asparagus, ends trimmed
- 1 - 2 tsp ghee, for frying (optional)
- 8 slices haloumi (optional)
- 4 - 8 eggs, shells thoroughly washed
- 2 sprigs fresh flat-leaf parsley, cut into pieces
- 2 sprigs fresh mint, cut into pieces
- salt, to taste
- ground black pepper, to taste
- 3 tbsp sesame seeds (see Tips)
- 1 - 2 avocados, flesh only, cut into thin slices
- sauerkraut (or other fermented veggies, such as the Fermented beetroot and apple salsa)
- Nutrition
- per 1 portion
- Calories
- 3925.8 kJ / 934.5 kcal
- Protein
- 38.3 g
- Carbohydrates
- 13.6 g
- Fat
- 78.7 g
- Saturated Fat
- 17.8 g
- Fibre
- 15.6 g
- Sodium
- 2408.5 mg
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