Savory Pesto Oatmeal Bowl with Microgreens

2 servings

Ingredients:

• 2 Eggs
• 2 Cups Kale
• 1/2 Cup Micro Broccoli
• 2 Tbsp Sunflower Seeds
• 1 Clove
• 2 Tbsp Extra Virgin Olive Oil
• 1 Lemon (juiced) 
• 1 1/2 Cups Rolled Oats
• Sea Salt & Black Pepper (to taste) Oats (rolled) 
• 3 Cups Vegetable Broth
• 1/2 Avocado (sliced) 
• 1 Tbsp Chia Seeds 
• Pinch of Micro Broccoli

Directions:

• Hard boil the eggs then put them in a bowl of ice water to cool.
• Make the pesto by combining the kale, broccoli microgreens, sunflower seeds, garlic, olive oil, lemon juice, salt and pepper in a food processor. Process until smooth, and set aside. 
• In a small saucepan, combine the oats and vegetable broth. Place on high heat and bring to a boil. Once boiling, reduce to a simmer. Stir and cook until thickened. (Note: If your broth is low sodium, add extra salt to the oats to taste.) 
• Divide the oatmeal between bowls and top with avocado and pesto. 
• Peel the eggs, slice in half and add them to the bowls. Sprinkle with chia seeds. and micro broccoli! 

*Omit the egg and add some chopped tofu. Hard boil eggs in advance or do fried eggs.