Saucy Breakfast Bean Bowls

Now That's A Breakfast!

A new year means fresh beginnings and fresh flavours. These breakfast bean bowls are a sure way to kick start your day the right way - packed with freshness and all kinds of goodness.

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saucy bean balls

vegetarian recipe

breakfast eggs

_ Saucy Breakfast Bean Bowls

Ingredients

400g cooked kidney beans, drained

400g cooked cannellini beans, drained

80g spring onions, chopped

2 x cloves garlic, crushed

30ml basil pesto

30ml parsley, chopped

30 ml basil leaves, chopped

Salt and pepper

1 egg 

80ml flour

30ml oil, for frying

1 packet Knorr Saucy Meatballs Dry Cook-in-Sauce

4 cups kale leaves, chopped

3 medium carrots, roughly chopped

250g cherry tomatoes, halved

2 avocados

4 eggs

125ml basil pesto, for serving

75g mixed seeds, for serving

 

Lightly mash the beans in a large bowl. Add the spring onions, garlic, pesto, parsley and basil leaves and mix well until combined. Add 1 egg, flour and seasoning and mix well. Form 12 evenly sized bean balls, using more flour in your hands to prevent sticking. First, in half of the oil, quickly fry the kale, carrots and cherry tomatoes in a hot pan for 3mins. Remove from the pan and dish into 4 breakfast bowls. Next, slowly fry the bean balls until golden brown, turning regularly for roughly 4-6mins. Remove from the pan and set aside. In the same pan, to make the sauce, empty the contents of the Knorr saucy meatballs dry cook-in-sauce and add 500ml water. Return to the heat and cook until thick and saucy for roughly 5mins. Add the bean balls back into the sauce and stir to coat. Spoon 3 bean balls into each bowl filled with the kale. Serve with avocado halves, a spoonful of basil pesto, fried egg and sprinkled with mixed seeds. 

January 21.