Green Pesto Breakfast Bowl

• Gluten free

• Meat

  • 1 Batch Coconut bacon

• Produce

  • 2 cups Basil, fresh packed
  • 1/3 cup Cilantro, fresh packed
  • 2 Golden potatoes
  • 1 Greens
  • 1/2 Lemon {about 2 tbsp}, juice from
  • 1/3 cup Parsley, fresh packed

• Baking & Spices

  • 1 tsp Black pepper
  • 1 Hemp or sesame seeds
  • 1 Salt
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Hempseed oil
  • 1 Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Sunflower seeds

Found on wellandfull.com

Description

Ingredients

• 2 Golden Potatoes, shredded
• Extra Virgin Olive Oil for sauté
• Salt to taste
• 2 Cups Fresh Basil, packed
• ⅓ Cup Fresh Parsley, packed
• ⅓ Cup Fresh Cilantro, packed
• ⅓ Cup Hempseed Oil (sub EVOO if needed)
• Juice from ½ Lemon (about 2 tbsp)
• ¼ Cup Sunflower Seeds
• ½ Tsp Salt
• 1 Tsp Black Pepper
• Greens of your choice
• Hemp or Sesame Seeds for garnish (optional)
• 1 Batch Coconut Bacon

Directions

• Start by making the coconut bacon - directions here.
• Prep your potatoes by washing and drying. Using a cheese grater, shred the potatoes.
• Bring a frying pan to medium heat with a little olive oil. Add potatoes and sauté until golden brown. When done, sprinkle with salt to taste.
• Make the pesto by combining all ingredients in a food processor, and processing until smooth.
• Build the breakfast bowls with a layer of greens, topped with the potatoes, coconut bacon, and pesto. Top with hemp or sesame seeds for extra crunch, if desired.
• Enjoy!