A Colorful Vegetables For Breakfast

Start with something colorful, and it's good to start with your breakfast.

When cooking in the kitchen, the thing that I have to be fully aware of is the colorful variations of the ingredients that I will cook and serve on the dining table. Especially about vegetables.

With various variations of vegetable colors, it adds to the taste of our food with an attractive appearance. In addition, we also make different variations, not the same every day. And it's good to start with different sources of nutrition from various types of ingredients.

I think I haven't served sweet potatoes as my source of carbohydrates for a long time. Indeed, I am very grateful, by living in Indonesia, I have many choices. I can have many variations of food sources, especially for carbohydrates.

For breakfast, I usually switch to something lighter than rice. Often, potatoes, sweet potatoes, pumpkin, banana, or corn. So, for today, I will show you how I prepare breakfast in my kitchen. Also, with some art that I make on a serving plate to enhance the taste.

Well, you can replace sweet potatoes with potatoes. Here, I use 500 grams of sweet potatoes which can also be served as lunch or snacks if there are leftovers from breakfast that have been served.

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Also, of course, you can replace the vegetables in my recipe with other vegetables that you can get in your respective areas. Enjoy my colorful breakfast recipe this time.

If you don't have mung bean sprouts like the ones I use in this recipe, then you can replace them with microgreens which also have lots of nutrients. It's just that, microgreens are added at the final serving, not cooked together with other vegetables so that it doesn't get damaged in texture and nutrition.

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THE INGREDIENTS

• 500 grams of sweet potatoes (3-4 sweet potatoes)
• 100 grams of mushrooms
• 100 grams of sprouts (you can replace with microgreens)
• 100 grams of pakchoy

• 3 cloves of garlic, chopped
• 5 small cloves of shallots, chopped
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 1/ 2 tsp of pepper powder
• 1/2 tsp of coriander powder
• 3 bay leaves
• 3 kaffir lime leaves
• (optional) 1/2 tsp of chili powder
• 1/4 cup of water

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COOKING INSTRUCTIONS

PREPARE SWEET POTATOES

As I often say, if you serve a menu with something baked, you can start working on the baked ingredients. Then, in this recipe, you can start by preparing the sweet potatoes. Clean the sweet potatoes with dishwashing foam and we don't need to peel them.

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Skewer the sweet potatoes using a fork, then toast with some oil and salt evenly.

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BAKE SWEET POTATOES

Here, I use an air fryer. Then, I bake the sweet potatoes for 25 minutes per side. Adjust the baking time according to your baking equipment.

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STIR-FRY SEASONING

Heat a little oil, then add chopped garlic and chopped shallots, also bay leaves and kaffir lime leaves. Stir well until they smell fragrant.

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Add salt, sugar, coriander powder, pepper powder, and chili powder. Stir-fry for a while.

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STIR-FRY VEGETABLES

Add all vegetables, and keep stirring for a while. Then, add a little water so they don't burn. Cook for about 5 minutes, then remove and serve.

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SERVING

Remove the baked sweet potatoes from the grill. When ready to serve on a serving plate, cut a baked sweet potato using a knife.

Then, serve stir-fried veggies on top of the baked sweet potato. Also, sprinkle with sesame seeds. Here, I also use spicy chili sauces which I also use for my plating art show. I love it!

Do you guys also like my food show? I hope you have a great time today, and don't forget to smile. :)

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Best Regards,
Anggrek Lestari

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