Lately I’ve been eating out more than usual, in a place in Dallas called Origin. They are Plant Paradox friendly, although I’m not sure they are aware what the Plant Paradox is. They have these bowls that you can personalize and the one that works for me is half plain sweet potato hash, half Brussels sprouts. I also add some fresh arugula, and sometimes grass-fed hanger steak or pasture-raised eggs. So I created this bowl at home, with my adds-on I wish I could find in a restaurant. The result was delicious.
The veggies I used are sweet potato, Brussel sprouts, Lacinato / Tuscan kale and curly endive. If you don’t find curly endive, also called frisee, you can use any greens you can find from the chicory family or escarole, or really, any other greens you like and have on hand. But you should try with the curly endive, it really tastes great and has the perfect texture.
I applied the method I used whenever I make Brussel sprouts. Sounds weird, but it really works well. The reason I used this method is because I don’t like mushy Brussel sprouts that have lost their vibrant green. And I like a little bit of char. For this method you need a large skillet / sauteeing pan with a lid.
One more thing: if you don’t eat eggs, and want a more consistent meal, you can add some steak or chicken to it. If you are vegan, just skip any animal protein and add some macadamia nuts, hemp seeds, or even pressure cooked chickpeas for more protein.
Easy, nutritious, perfect for breakfast, lunch or dinner. Easy to make vegan by not using the eggs or replacing them with nuts or hemp seeds.