Savory Veggie Breakfast Bowls With Herb Olive Oil Drizzle

4 cups sautéed kale or other greens of your choice
2 bunches of small tomatoes
1 tablespoon Terra Delyssa Extra Virgin Olive Oil
sea salt and black pepper, to taste
½ cup cooked cauliflower rice (or other grain or grain alternative of your choice)
1 avocado, thinly sliced or diced
¼ - ½ cup sheep's milk feta cheese, crumbled (or other cheese of your choice)
2-4 pasture-raised eggs, fried, scrambled, soft boiled - whatever your preference
microgreens, for topping

Ingredients - Herb Olive Oil Drizzle
1 clove garlic, finely minced
¼ cup fresh parsley, finely chopped
3 tablespoons Terra Delyssa Extra Virgin Olive Oil
1 tablespoon fresh lemon juice
sea salt and black pepper, to taste

Preheat the oven to 400ºF.

Place the tomatoes on the vine on a greased rimmed baking sheet and drizzle with Terra Delyssa Extra Virgin Olive Oil, season with salt and pepper. Roast for about 10-15 minutes or until the tomatoes start to collapse, slightly.

In a medium bowl, mix together all of the herb oil ingredients, including the Terra Delyssa Extra Virgin Olive Oil until well combined. Set aside.

To assemble, link each of the bowls with a bed of your greens. Top with your cauli-rice, the roasted tomatoes, feta cheese, avocado, and any other toppings you are using. Finish by topping with your fried egg or any other protein you choose. Top with microgreens.

Drizzle with the Herb Olive Oil. Serve and enjoy.