Veggie Breakfast Bowl

Veggie bowls like this one have become morning staples for me.  I prep a big container full of chopped up cooked veggies on Sunday and then have them ready to go to just reheat on weekday mornings.  Typically I top with an egg, but take a look at my suggestions below on how to modify for your diet and dietary needs.  This has been my go-to for the mystery veggies in my CSA box that I don't know quite what to do with.  You can really make this with any veggies--this is just what I had on hand this week!

Veggie Breakfast Bowl recipe
serves 3-4

drizzle of extra virgin olive oil
2 cloves garlic, minced
3 portabello mushrooms caps, chopped into 1/2" pieces
1/2 lb green beans, chopped into 1/2" pieces
1 bunch Swiss chard, leaves and stems chopped into 1/2" pieces
salt and pepper
topping of choice (see below)

1. In a large skillet, heat extra virgin olive oil and add minced garlic.  Stir for 30 seconds until garlic is aromatic but not brown.  Add mushrooms and saute for 5 minutes until they release their juices.  Add chopped green beans and Swiss chard stems and saute for 5 minutes more.  Add 1-2 tablespoons of water to help sauteing process if it seems to dry.  Finish by wilting in chard leaves and seasoning with salt and pepper.  Top as desired and store extras.

Topping suggestions for each serving portion:
protein: 1-2 fried or scrambled eggs; 1/2 cup black beans; 1/2 cup chickpeas; 3 oz seared tofu; 1/4 lb ground meat
fat: 1/4-1/2 avocado; 2 tablespoons tahini; 1/4 cup sesame seeds or cashews; guacamole
probiotic: 2 tablespoons naturally fermented veggies like sauerkraut or kimchi; 1/4 cup plain goat, cow, or nondairy yogurt seasoned with lemon and salt
flavor: crumbly cheese like feta or queso fresco; quick pickled onions or veggies; squeeze of lemon; Sriracha or other hot sauce; salsa; dulse flakes

Other veggie combo ideas:
These veggies may have different cooking times or methods, so cook as you would normally, but you can still saute or combine them together as a breakfast bowl.

sweet potatoes + spinach + cauliflower
beets + kale + summer squash
brocoli + squash + scallions
red onion + shiitake mushrooms + collard greens
asparagus + zucchini + potatoes