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Miso Veggie Breakfast Bowl
  • 1 medium to large beet, peeled and grated
  • 2 medium carrots, peeled and sliced
  • 3–4 brussels sprouts, thinly sliced
  • 2 large kale leaves, rinsed, stems removed, and chopped
  • a few handfuls of chickpeas
  • 1 tbsp olive oil
  • 1 1/2 tsp miso
  • 1 tbsp water
  • 2 eggs
  • a couple handfuls of pomegranate seeds
  • 2 spoonfuls of pickled mustard seeds
  • 1/2–whole avocado (depending on how much you prefer), sliced
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