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California Breakfast Plate

Serves 2     adjust servings


  • 2 small sweet potatoes, peeled diced
  • 1/4 sweet onion, diced
  • 2 Tbsp olive oil
  • 3 hard-boiled eggs
  • 2 Tbsp mayonnaise
  • 3/4 teaspoon lemon juice
  • 3/4 teaspoon dijon mustard
  • 1/4 cup hot smoked salmon, flaked
  • Pinch salt
  • Paprika
  • 4 cups chopped kale
  • 1 Tbsp tahini
  • 1 Tbsp soy sauce or aminos
  • 1 clove garlic, finely chopped
  • Juice and zest of 1/2 small lemon
  • 1/2 cup cooked quinoa
  • 1/2 cup chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • 1 avocado, peeled and diced
  • Salt and pepper, to taste


Recipe Notes

Heat oven to 450 degrees F.
Place sweet potatoes and onion on a large nonstick baking sheet. Drizzle with 1 Tbsp olive oil, salt and pepper lightly. Toss gently to coat. Bake for 30-35 minutes, until potatoes are easily pierced with a fork. Once cooked, spoon into 1-cup section of meal prep container.
Slice eggs in half lengthwise, place yolks in a medium bowl. Set aside egg whites.
To yolks, add mayonnaise, lemon juice, dijon, salmon and salt. Mash together with a fork. Spoon mixture into the center of each egg white. Garnish with paprika. Place 3 halves into 1-cup section of meal prep container.
In a large bowl, drizzle kale with 1 Tbsp olive oil, tahini, lemon juice and zest, salt and pepper to taste. Massage with hands until tender. Toss in quinoa, chickpeas, tomatoes and avocados. Spoon into 2-cup section of meal prep container.

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