1 medium to large beet , peeled and grated 2 medium carrots , peeled and sliced 3 – 4 brussels sprouts , thinly sliced 2 large kale leaves , rinsed , stems removed , and chopped a few handfuls of chickpeas 1 tbsp olive oil 1 1 / 2 tsp miso 1 tbsp water 2 eggs a couple handfuls of pomegranate seeds 2 spoonfuls of pickled mustard seeds 1 / 2 – whole avocado ( depending on how much you prefer ), sliced
SERVES : 2
INSTRUCTION :
Whisk together miso and water in a dish and set aside . Warm oil in a pan over medium heat , then add the beets *, carrots , brussels sprouts , kale , and chickpeas . Saute for several minutes until the kale just begins to wilt , then stir in the miso mixture . Cook for another minute , then remove from heat . In another pan , fry the eggs . While the eggs are cooking , divide the cooked veggies between two bowls . Stir in the pomegranate seeds and pickled mustard seeds , then top each with an egg and avocado slices . If you ’ d like to preserve the colours of the veggies , cook the beets in a separate pan .