The Lean Green Kale Bowl

I first tried a similar bowl at a cafe, and immediately knew I had to create something similar at home or I would go broke wanting to go eat it all the time.

I know it’s weird to say I love a bowl of vegetables so much, but this bowl really has it going on!

Don’t judge based on looks ok? It has so much flavour and texture to keep you going back to it whenever you need a bowl that will give you and your body some happiness!

Breakfast Green Kale Bowl

There are a few components which really make this the awesomeness that it is.

The mint provides freshness and flavour, while the broccoli adds a change in texture and the almonds an amazing crunch. The eggs are perfectly creamy and ooh the feta sauce. Oooh the feta sauce is not to be missed. It gives what could be an ordinary kale salad some delicious tang and even more creaminess.

This is probably one of those salads that might even make you want to buy those tops that say kale on it. I actually really like those tops! What do you guys think? Yes or no to declaring love to kale?

Breakfast Green Kale Bowl

You can either have the broccoli raw or lightly steamed here, it really depends on you. Some people find it harder to digest raw broccoli, as it’s part of the brassica family and can cause some bloating. I like to lightly steam mine but I’ve had it raw before and tasted awesome as well.

Breakfast Green Kale Bowl

The Lean Green Kale Bowl
Prep time
Cook time
Total time
One of my favourite kale bowls out there. It might look like a big green salad bowl, but the flavours are so delicious and bursting with goodness, it will keep your mind and body bursting with happiness!
Recipe type: Vegetarian, Healthy, Kale
Serves: 2
  • 2 large handfuls of kale
  • Handful of mint leaves
  • ½ lemon, juiced
  • ½ tablespoon olive oil
  • ½ head broccoli, chopped into thin florets
  • 4 eggs
  • 1 avocado, flesh scooped out
  • 35g almonds, toasted and coarsely chopped
  • Salt + pepper to taste
  • 50g goat’s feta
  • ½ tablespoon olive oil
  • 2-3 tablespoons water
  • Salt + pepper to taste
  1. Start by making your dressing. Simply add all the ingredients into a small blender or food processor and blitz until smooth and runny. If you’d like a more creamy dressing add 2 tablespoons of water, and for a more sauce-y one, add 3 tablespoons. Taste, adjust seasoning, and set aside until ready to drizzle.
  2. Shred your kale leaves and add to a large bowl with the mint, lemon juice and ½ tablespoon olive oil. If you’re having your broccoli raw, add it now as well. Toss everything together, massaging the kale as it starts to get softer and more tender. Divide into two bowls and set aside while you make the rest of the salad.
  3. If you’re not having your broccoli raw, boil some water in a pan and place a steamer basket with your broccoli on it. Steam for about 2-3 minutes, just until slightly tender but still with a bite. Remove from the pan and set aside to cool and then toss with the kale salad.
  4. Add your eggs to the pan with the boiling water and boil until your desired done-ness. 3-4 minutes for soft, and 5-6 minutes for set. Carefully drain the water and run the eggs under cold water to stop the cooking process. One they’re cool enough to handle, peel and add to the bowl with the kale salad.
  5. Place each half of the avocado in each bowl, sprinkle over the almonds, some salt + pepper, and drizzle the dressing. I also like to add a layer under the eggs, for an extra sauciness!
Breakfast Green Kale Bowl