Mexican Breakfast Bowl


  • 1 cup potatoes, cubed
  • 1 shallot, diced
  • 1 Tbsp coconut oil
  • 2 egg yolks
  • 1/2 cup tomatoes, diced
  • 1 cup arugula
  • 1 green onion, chopped
  • 1 Tbsp green chilies
  • 1/4 cup tempeh, diced
  • 1/2 avocado, cut into slices
  • shake paprika
  • 1 tsp garlic powder
  • shake chili powder
  • salt and pepper


  1. Fill a medium pot with water and place a steamer on top. Put the potatoes in the steamer and heat the water to a boil. Let them cook while you prep the other ingredients.
  2. In a medium skillet, add the shallots and coconut oil and cook over medium heat until they start to brown.
  3. Add the egg yolks and cook them stirring occasionally to make them scrambled. When done, remove from heat and put them in a mixing bowl.
  4. Put the arugula and tomatoes in the hot pan and cover them, but keep removed from direct heat. The pan will wilt the arugula and activate the tomatoes without losing the nutrients. When done add them to the mixing bowl
  5. Add the rest of the ingredients to the mixing bowl, don’t forget about those potatoes, and give it a good stir and serve.

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