50+ Quick and Easy Kale Breakfast Recipes for Busy Mornings

Starting your day with a healthy and delicious breakfast sets the tone for the rest of the day.

If you’re looking to add a nutritious twist to your morning routine, look no further than kale.

This leafy green powerhouse is packed with vitamins, minerals, and fiber, making it an ideal addition to your breakfast. Whether you’re a fan of smoothies, scrambled eggs, or hearty bowls, kale can be seamlessly incorporated into a variety of breakfast recipes.

In this article, we’ll explore 50+ kale breakfast recipes that will not only fuel your body but also satisfy your taste buds.

From savory to sweet options, there’s something here for everyone to enjoy.

50+ Quick and Easy Kale Breakfast Recipes for Busy Mornings

Kale is one of the most versatile ingredients you can add to your breakfast, and with these 50+ kale breakfast recipes, you can explore a wide variety of flavors and textures.

Whether you’re seeking a quick and easy option or something more indulgent, kale’s nutritional benefits and rich taste will elevate your morning meals.

Get creative with these recipes and discover how simple it can be to make your breakfast both delicious and packed with nutrients.

Embrace the power of kale and start your day on the right note!

Kale and Avocado Scramble

This kale and avocado scramble is a nutritious and flavorful breakfast option that combines the richness of avocado with the nutritional punch of kale. The dish is quick to prepare, offering a great balance of healthy fats, fiber, and protein to keep you energized throughout the morning. The added spices and savory ingredients elevate this simple meal into something special.

Ingredients:

• 1 cup kale, chopped
• 2 eggs
• 1/2 avocado, diced
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Red pepper flakes (optional)
• 1 clove garlic, minced

Instructions:

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Toss in the kale and cook until wilted, about 3-4 minutes.
4. Crack the eggs directly into the pan and scramble them together with the kale.
5. Once the eggs are cooked through, add the diced avocado and cheese (if using). Stir gently to combine.
6. Season with salt, pepper, and red pepper flakes for a little extra heat, if desired.
7. Serve hot and enjoy with a side of whole-grain toast for added fiber.

This kale and avocado scramble is a delicious, nutrient-packed breakfast that offers a satisfying combination of creaminess from the avocado and savory richness from the eggs. The kale adds fiber and vitamins, making this dish not only quick and easy to prepare but also a great choice for a healthy, filling start to your day. It’s versatile and can be customized by adding extra toppings or adjusting the seasonings to suit your taste.

Kale Smoothie Bowl

Start your morning with a refreshing and energizing kale smoothie bowl. This recipe blends kale with fruits like banana and berries, topped with granola and seeds for a satisfying texture. It’s a great way to sneak in your greens while enjoying a sweet and creamy breakfast that’s both nourishing and delicious.

Ingredients:

• 1/2 cup kale leaves (stems removed)
• 1 frozen banana
• 1/4 cup mixed berries (blueberries, strawberries, etc.)
• 1/2 cup almond milk (or any milk of choice)
• 1 tbsp chia seeds
• 1 tbsp honey or maple syrup
• Toppings: Granola, sliced fruit, coconut flakes, nuts, etc.

Instructions:

1. In a blender, combine the kale, frozen banana, mixed berries, almond milk, chia seeds, and honey.
2. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency.
3. Pour the smoothie mixture into a bowl and top with granola, sliced fruit, coconut flakes, or any other toppings of your choice.
4. Serve immediately and enjoy!

This kale smoothie bowl offers a vibrant, nutrient-packed way to enjoy your greens in the morning. It’s loaded with antioxidants, fiber, and healthy fats that provide lasting energy and help keep you full. The creamy texture of the smoothie, paired with crunchy toppings, makes for a fun and satisfying breakfast that you can customize according to your preferences.

Kale and Sweet Potato Breakfast Hash

A hearty breakfast hash featuring crispy sweet potatoes, sautéed kale, and eggs is perfect for those who prefer a more substantial morning meal. This dish is not only delicious but also packed with vitamins, fiber, and healthy carbs. The sweetness of the potato contrasts beautifully with the savory kale and eggs, creating a balanced and flavorful breakfast.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup kale, chopped
• 2 eggs
• 1/4 onion, diced
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Fresh herbs for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced sweet potato and cook until golden and crispy, about 10-12 minutes, stirring occasionally.
3. Add the diced onion and cook for another 2-3 minutes until softened.
4. Toss in the kale and cook for 2-3 more minutes, until the kale wilts and softens.
5. Push the vegetables to the side of the skillet and crack the eggs into the open space. Cook the eggs to your liking (sunny side up, scrambled, etc.).
6. Season everything with salt, pepper, and smoked paprika.
7. Serve the hash hot, garnished with fresh herbs if desired.This kale and sweet potato breakfast hash is the perfect combination of savory and satisfying flavors, offering a healthy dose of fiber and vitamins. The crispy sweet potatoes provide a sweet and hearty base, while the kale and eggs offer a savory contrast that makes for a filling and nutritious meal. This recipe is perfect for a weekend brunch or a comforting breakfast that will keep you full and energized for hours.

Kale and Mushroom Frittata

A kale and mushroom frittata is a savory, protein-packed breakfast that’s perfect for a quick, filling start to your day. With earthy mushrooms, vibrant kale, and fluffy eggs, this dish provides a balance of flavors and nutrients. It’s a versatile recipe that can be customized with additional vegetables or cheese, making it ideal for meal prep or a leisurely breakfast.

Ingredients:

• 1 cup kale, chopped
• 1/2 cup mushrooms, sliced
• 4 eggs
• 1/4 cup milk (dairy or non-dairy)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Add the chopped kale to the pan and cook until wilted, about 3 minutes.
5. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the kale and mushrooms in the skillet.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 8-10 minutes, or until the eggs are fully set and golden on top.
8. Remove from the oven and sprinkle with Parmesan cheese and fresh herbs before serving.

This kale and mushroom frittata is an excellent breakfast option for those looking for a savory and satisfying meal. The mushrooms add a rich umami flavor, while the kale provides a boost of vitamins and fiber. The fluffy eggs tie everything together, creating a well-rounded dish that’s perfect for a hearty breakfast. It can be made ahead of time and enjoyed throughout the week, making it both convenient and delicious.

Kale and Banana Pancakes

These kale and banana pancakes are a fun twist on the classic breakfast favorite. The bananas provide natural sweetness, while the kale adds a burst of color and nutrients. With a fluffy texture and the subtle flavor of greens, these pancakes are a creative way to get your greens in the morning without sacrificing taste.

Ingredients:

• 1/2 cup kale, finely chopped
• 1 ripe banana, mashed
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup milk (dairy or non-dairy)
• 1 egg
• 1 tbsp maple syrup (plus extra for serving)
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions:

1. In a large bowl, combine the whole wheat flour, baking powder, cinnamon, and salt.
2. In a separate bowl, mash the banana and then whisk in the milk, egg, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the chopped kale, ensuring it’s evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes on each side until golden brown.
7. Serve the pancakes warm, drizzled with maple syrup and topped with additional sliced banana or berries if desired.

Kale and banana pancakes offer a deliciously sweet and savory breakfast option that is both fun and nutritious. The bananas add a natural sweetness, while the kale provides a fresh, green twist to the traditional pancake recipe. These pancakes are perfect for a weekend brunch or a breakfast that the whole family will enjoy. They’re also easy to prepare and full of nutrients, giving you a tasty way to start the day.

Kale and Quinoa Breakfast Bowl

A kale and quinoa breakfast bowl is a wholesome, protein-rich meal that’s both filling and nutrient-dense. Packed with antioxidants, fiber, and healthy fats, this dish combines quinoa’s nutty flavor with the freshness of kale. Topped with a poached egg and a drizzle of dressing, it’s a balanced, satisfying way to kick off your morning.

Ingredients:

• 1 cup kale, chopped
• 1/2 cup cooked quinoa
• 1 egg
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp tahini
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh herbs for garnish (optional)

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the chopped kale and sauté until wilted, about 3-4 minutes.
2. In a separate pot, bring water to a simmer and gently poach the egg for 3-4 minutes, until the whites are set but the yolk remains runny.
3. In a bowl, combine the cooked quinoa and sautéed kale. Drizzle with lemon juice, tahini, salt, and pepper. Toss to combine.
4. Top the quinoa mixture with the poached egg and sprinkle with red pepper flakes if desired.
5. Garnish with fresh herbs and serve immediately.

This kale and quinoa breakfast bowl is a nourishing, flavorful meal that’s perfect for those looking for a hearty, plant-based breakfast. Quinoa provides a great source of protein, while kale brings fiber and essential vitamins. The poached egg adds richness and completes the dish, making it a balanced meal that will fuel your day. With the option to add your favorite toppings or a squeeze of lemon, this bowl is customizable and perfect for meal prep.

Kale and Egg Breakfast Tacos

These kale and egg breakfast tacos are a fun, flavorful way to start your morning with a burst of freshness. Combining scrambled eggs with sautéed kale and served in warm tortillas, these tacos are both nutritious and satisfying. You can customize them with your favorite toppings such as salsa, avocado, or cheese for an extra touch of flavor.

Ingredients:

• 1 cup kale, chopped
• 2 eggs
• 2 small corn or flour tortillas
• 1 tbsp olive oil
• 1/4 onion, diced
• 1/4 cup shredded cheese (optional)
• 1/2 avocado, sliced (optional)
• Salsa or hot sauce (optional)
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat.
2. Add the diced onion and cook for 2-3 minutes until softened.
3. Toss in the kale and cook until wilted, about 3-4 minutes.
4. Crack the eggs into the skillet and scramble them with the kale and onions. Cook until the eggs are set, about 3-4 minutes.
5. While the eggs are cooking, warm the tortillas in a separate pan or microwave for a few seconds.
6. Once the eggs are cooked, remove from heat and season with salt and pepper.
7. Spoon the scrambled eggs and kale mixture onto the tortillas. Top with shredded cheese, avocado, and salsa if desired.
8. Serve immediately and enjoy!

Kale and egg breakfast tacos offer a deliciously satisfying breakfast option that is both quick and customizable. The combination of scrambled eggs, sautéed kale, and flavorful toppings makes these tacos a great way to start the day with a balance of protein, fiber, and healthy fats. They’re easy to prepare and perfect for those who enjoy a handheld, flavorful breakfast that’s full of nutrients.

Kale and Oats Breakfast Porridge

This kale and oats breakfast porridge is a hearty, nutrient-packed meal that’s ideal for cooler mornings. By blending the richness of oats with the earthiness of kale, you create a comforting dish that’s both savory and nutritious. Topped with your choice of nuts, seeds, and a drizzle of honey, this porridge will keep you satisfied throughout the morning.

Ingredients:

• 1/2 cup rolled oats
• 1 cup water or milk (dairy or non-dairy)
• 1 cup kale, chopped
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Toppings: Chopped nuts, seeds, honey, or yogurt

Instructions:

1. In a saucepan, combine the oats and water (or milk) and bring to a boil. Reduce the heat and simmer for 5-7 minutes, stirring occasionally until the oats are tender and have absorbed the liquid.
2. While the oats are cooking, heat the olive oil in a skillet over medium heat. Add the kale and sauté until wilted, about 3-4 minutes. Season with garlic powder, salt, and pepper.
3. Once the oats are cooked, stir in the sautéed kale and mix well.
4. Serve the porridge hot, topped with chopped nuts, seeds, a drizzle of honey, or a dollop of yogurt for extra creaminess.
5. Enjoy as a nourishing and warming breakfast!

This kale and oats breakfast porridge is a unique and hearty way to enjoy both your grains and greens in the morning. The oats provide a creamy, comforting base, while the kale adds a savory element, making this dish a perfect choice for those looking for a warm, filling breakfast. It’s full of fiber and essential nutrients, and with the addition of your favorite toppings, you can easily customize it to suit your taste.

Kale and Ricotta Stuffed Croissants

These kale and ricotta stuffed croissants are a savory and indulgent breakfast option that combines the flakiness of croissants with the richness of ricotta cheese and the goodness of kale. Perfect for a special weekend breakfast or brunch, these croissants are easy to prepare but feel like a gourmet treat. The creamy ricotta and sautéed kale create a satisfying filling, making these croissants a delightful morning option.

Ingredients:

• 4 store-bought or homemade croissants
• 1 cup kale, chopped
• 1/2 cup ricotta cheese
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp nutmeg (optional)
• 1 tbsp grated Parmesan (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the croissants in half horizontally, without cutting all the way through, creating a pocket.
3. Heat the olive oil in a skillet over medium heat and sauté the kale until wilted, about 3-4 minutes. Season with salt, pepper, and nutmeg if desired.
4. In a small bowl, combine the ricotta cheese with the sautéed kale. Stir until well mixed.
5. Spoon the ricotta and kale mixture into the croissants, filling each pocket generously.
6. Place the stuffed croissants on a baking sheet and bake for 10-12 minutes, or until the croissants are golden and crispy.
7. If using, sprinkle with grated Parmesan before serving for added flavor.

These kale and ricotta stuffed croissants are a perfect combination of flaky, buttery croissants with a creamy, savory filling. The kale adds a touch of freshness, while the ricotta brings richness and creaminess, making this breakfast both indulgent and nourishing. They’re great for special occasions or when you want to treat yourself to a satisfying and flavorful morning meal. Pair with a cup of coffee or fresh juice for the ultimate breakfast experience.

Kale and Bacon Breakfast Salad

A kale and bacon breakfast salad is a deliciously savory and satisfying way to enjoy greens in the morning. This hearty salad combines crisp kale with crispy bacon, topped with a perfectly cooked egg and a tangy dressing. It’s a great choice for those who prefer a lighter, yet filling, breakfast that’s both flavorful and packed with nutrients.

Ingredients:

• 2 cups kale, chopped
• 2 slices bacon
• 1 egg
• 1/4 avocado, sliced (optional)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp nuts or seeds (optional, for added crunch)

Instructions:

1. Cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside, reserving the bacon fat.
2. In the same skillet, fry the egg to your liking (sunny side up or scrambled). Season with salt and pepper.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, toss the kale with the dressing until the leaves are evenly coated.
5. Crumble the crispy bacon over the salad, and top with the fried egg and avocado slices (if using).
6. Garnish with nuts or seeds for added crunch, if desired, and serve immediately.

This kale and bacon breakfast salad is a perfect balance of savory, crispy, and fresh flavors. The kale provides essential vitamins and fiber, while the bacon adds a rich, salty contrast. The egg ties everything together with its creamy yolk, and the dressing brings a tangy note that enhances the entire dish. It’s a filling yet light meal, ideal for anyone looking to start their day with a nutrient-packed salad that doesn’t skimp on flavor.

Kale and Hummus Breakfast Wrap

A kale and hummus breakfast wrap is a quick, easy, and healthy breakfast option that’s perfect for those on the go. The wrap combines the goodness of kale with creamy hummus, making it both nutritious and filling. It’s a great alternative to heavier breakfast options, offering a satisfying meal that’s full of fiber, healthy fats, and plant-based protein.

Ingredients:

• 1 cup kale, chopped
• 2 tbsp hummus
• 1 whole wheat tortilla
• 1/4 cucumber, thinly sliced
• 1/4 avocado, sliced
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the hummus evenly over the center of the tortilla.
3. Place the chopped kale on top of the hummus, followed by the cucumber slices and avocado.
4. Drizzle with lemon juice and season with salt and pepper.
5. Carefully fold the sides of the tortilla inward and roll it up tightly, securing the fillings inside.
6. Slice the wrap in half and serve immediately.

The kale and hummus breakfast wrap is a simple, yet satisfying, option for those seeking a healthy, plant-based meal to start their day. The kale offers a nutritional boost, while the hummus provides creamy texture and a rich, savory flavor. This wrap is not only packed with fiber and healthy fats but is also quick to make and easily portable, making it a great choice for busy mornings.

Kale and Chia Pudding Parfait

A kale and chia pudding parfait is a refreshing, nutrient-dense breakfast that’s both visually appealing and satisfying. The chia pudding base is creamy and rich, while the kale adds a vibrant green element, making this parfait a fun way to incorporate greens into your morning routine. Layered with fruits and nuts, it’s a well-rounded breakfast option that provides protein, fiber, and healthy fats.

Ingredients:

• 1 cup unsweetened almond milk (or any milk of choice)
• 3 tbsp chia seeds
• 1/2 cup kale, finely chopped
• 1 tbsp honey or maple syrup (optional)
• 1/2 cup mixed berries (strawberries, blueberries, etc.)
• 1 tbsp almond butter or peanut butter (optional)
• 1 tbsp chopped nuts (walnuts, almonds, etc.)

Instructions:

1. In a small bowl, combine the almond milk, chia seeds, and honey or maple syrup. Stir well and refrigerate for at least 4 hours or overnight to let the chia seeds absorb the liquid and thicken.
2. After the chia pudding has set, fold in the finely chopped kale, mixing until evenly distributed.
3. In serving glasses or bowls, layer the kale-infused chia pudding with mixed berries, almond butter (if using), and a sprinkle of chopped nuts.
4. Repeat the layers and top with extra berries and nuts for garnish.
5. Serve chilled and enjoy a refreshing, nutrient-packed breakfast.
   The kale and chia pudding parfait is a creative and nutritious breakfast option that’s packed with fiber, healthy fats, and antioxidants. The creamy chia pudding serves as a base for the vibrant kale, while the fresh berries and nuts add sweetness and crunch. This parfait is not only visually stunning but also a great way to fuel your body with plant-based nutrients. It’s ideal for meal prep, as it can be prepared the night before for a grab-and-go breakfast.

Kale and Sweet Potato Frittata

This kale and sweet potato frittata is a vibrant and hearty breakfast that’s both savory and satisfying. With a combination of sweet, tender roasted sweet potatoes, and the earthy richness of sautéed kale, this frittata is packed with flavor and nutrition. It’s a one-pan wonder that can easily feed a family or serve as a delicious meal prep option for the week ahead.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup kale, chopped
• 6 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/4 onion, diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp smoked paprika (optional)
• 1/4 cup grated cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potatoes with a bit of olive oil, salt, and pepper, and roast them on a baking sheet for 20 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until soft, about 3 minutes. Add the chopped kale and sauté for another 3-4 minutes until wilted.
4. In a bowl, whisk together the eggs, milk, smoked paprika, salt, and pepper. Pour the egg mixture into the skillet over the sautéed kale and onions.
5. Gently fold in the roasted sweet potatoes, ensuring they are evenly distributed throughout the eggs.
6. If using, sprinkle grated cheese on top.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and golden on top.
8. Serve hot, cut into wedges.

This kale and sweet potato frittata is a perfect, nutrient-dense breakfast option that provides a good balance of protein, healthy fats, and complex carbohydrates. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthy kale, while the eggs bind everything together in a fluffy, satisfying frittata. It’s an excellent choice for a brunch or meal prep, as it can be made in advance and served warm or cold.

Kale and Coconut Milk Smoothie

A kale and coconut milk smoothie is a refreshing, nutrient-packed beverage that’s perfect for starting your day or as a midday snack. The creamy coconut milk adds a tropical flavor and richness, while the kale provides a powerful dose of vitamins and antioxidants. Blended with fruits like banana and pineapple, this smoothie is both delicious and hydrating, offering a great boost of energy.

Ingredients:

• 1 cup kale, chopped
• 1/2 banana, frozen
• 1/2 cup pineapple chunks (fresh or frozen)
• 1/2 cup coconut milk (or more for desired consistency)
• 1 tbsp chia seeds (optional)
• 1 tsp honey or maple syrup (optional)
• Ice cubes (optional)

Instructions:

1. Place the kale, frozen banana, pineapple chunks, and coconut milk in a blender.
2. Blend on high until smooth and creamy, adding more coconut milk if necessary to reach your desired consistency.
3. If using, add chia seeds and blend again to incorporate.
4. Taste and adjust sweetness with honey or maple syrup if desired.
5. For a chilled smoothie, add a few ice cubes and blend until icy and refreshing.
6. Pour into a glass and serve immediately.

This kale and coconut milk smoothie is a tropical and nutrient-dense way to enjoy your greens. The combination of kale and coconut milk provides a boost of vitamins and healthy fats, while the banana and pineapple offer natural sweetness and antioxidants. It’s quick to make and can be easily customized with your favorite fruits or add-ins, making it a versatile and delicious breakfast or snack option.

Kale and Roasted Chickpea Breakfast Bowl

This kale and roasted chickpea breakfast bowl is a savory, plant-based breakfast that’s both satisfying and full of flavor. The crispy, seasoned chickpeas pair perfectly with the earthy kale and are complemented by a drizzle of tahini dressing. Packed with protein, fiber, and healthy fats, this bowl is the perfect way to fuel your day with wholesome ingredients.

Ingredients:

• 1 cup kale, chopped
• 1/2 cup canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper, to taste
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey or maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the chickpeas for 20-25 minutes, stirring halfway through, until they are crispy and golden.
4. While the chickpeas are roasting, massage the chopped kale with a little olive oil, salt, and pepper to soften the leaves.
5. In a small bowl, whisk together the tahini, lemon juice, and honey or maple syrup (if using) to make the dressing.
6. Once the chickpeas are roasted, remove them from the oven and allow them to cool slightly.
7. To assemble the bowl, place the massaged kale at the bottom and top with roasted chickpeas.
8. Drizzle the tahini dressing over the top and serve immediately.

The kale and roasted chickpea breakfast bowl is a flavorful and filling meal that’s perfect for anyone looking for a healthy, plant-based breakfast. The roasted chickpeas add a crunchy texture and smoky flavor, while the tahini dressing provides a creamy and tangy contrast. This bowl is packed with protein, fiber, and healthy fats, making it a great choice for sustaining energy throughout the day. It’s easy to prepare and can be customized with your favorite toppings or dressings.

Note: More recipes are coming soon!