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Veggie Breakfast Bowls

It's not your typical breakfast, but this colorful vegetable bowl will get your day off to the best start!
Course: Breakfast
Servings: 1
Author: We are not Martha


  • 1/2 C kale leaves cleaned, ribs removed, and minced
  • 1/2 to mato finely chopped
  • 1/4 C diced yellow pepper
  • 1/4 C diced avocado
  • 1/4 C shredded carrots
  • 1/2 C blueberries
  • 1/4 C crumbled feta
  • 2 strips bacon cooked to a crisp and crumbled
  • 1 large egg fried

Creamy Lemon Dressing:

  • 1 large clove garlic minced
  • Zest of 1 meyer lemon or regular lemon
  • Juice of 1 meyer lemon about 2 T
  • 1 T nonfat Greek yogurt
  • 1 t dijon mustard
  • 3 T extra-virgin olive oil
  • Black pepper to taste


  • Arrange kale, tomato, yellow pepper, avocado, carrots, blueberries, feta, and bacon around a medium-sized bowl.
  • Place fried egg atop salad.
  • Creamy Lemon Dressing:
  • In a medium-sized bowl, whisk together minced garlic, lemon zest, lemon juice, Greek yogurt, dijon mustard, and extra-virgin olive oil.
  • Sprinkle with black pepper to taste.