quick breakfast stir fry
make it simple. So simple that you can’t help but fuel up on greens first thing in the morning.
For the printer-friendly version with nutrition facts, click the following link quick breakfast stir fry
quick breakfast stir fry
Vegan, dairy-free, gluten-free (optional)
Recipe by Jentry Lee Hull
Category: Breakfast
Serves 3
Total time 15 minutes
Ingredients
1 bag frozen veggies/greens (I used @traderjoes green vegetable foursome)
1 cup shredded carrots
1 can chickpeas, drained/rinsed
1/2 Tbsp olive oil or avo oil, optional
2 Tbsp Nooch
salt & pepp, to taste
Red pepper flakes
3 slices Sourdough bread (or tortilla)
1 ½ ripe avos
Method
In a skillet over medium heat, toss full bag of frozen veggies in.
Cook (covered) for 5-8 min.
Stir in 1 cup shredded carrots.
Cover and cook for another 3-5 min.
Incorporate chickpeas.
Season with salt, pepper, nooch, avo/olive oil (if desired).
Reduce heat to low and cover.
Toast bread (or warm tortilla).
Add mashed avo, salt + peep, red pepper flakes to toast.
Top with stir fry and dig in!
