This deeply nourishing breakfast bowl brings together the grounding, blood-strengthening power of beets with the gentle digestive magic of fennel. Sautéed with onion and garlic in ghee, the beets become sweet, tender, and easy to digest—supporting both Vata and Pitta balance. Fennel, known in both Ayurvedic and Western traditions for its carminative and anti-inflammatory properties, adds a light, balancing finish to the dish. The soft-boiled egg contributes stability, protein, and vital nutrients like iron and choline, while creamy avocado offers healthy fats that soothe and hydrate the tissues. Finished with a squeeze of lime for brightness and a splash of balsamic to bring it all together, this bowl supports digestion, energy, mood, and resilience—an ideal way to begin the day with clarity and calm.
Ingredients
3 small beets, thinly sliced
1 small onion, thinly sliced
1–2 cloves garlic, minced
1 tbsp ghee
1 tsp dried fennel frond powder
1 tbsp balsamic vinegar
1 egg
½ ripe avocado, sliced
½ lime, sliced
Pink Himalayan Salt, to taste
Black pepper, to taste
Directions
Sauté the veggies: In a pan over medium heat, melt the ghee. Add sliced beets, onion, and garlic all together. Sauté for 7–10 minutes, stirring occasionally, until the beets are tender and the mixture is slightly caramelized. Sprinkle with fennel powder and finish with a splash of balsamic vinegar. Stir well and remove from heat.
Soft boil the egg: Bring a small pot of water to a boil. Gently lower in the egg and boil for exactly 7 minutes. Transfer to an ice bath, peel, and slice in half.
Assemble the bowl: Spoon the warm beet mixture into a bowl. Top with avocado slices, soft-boiled egg, and a wedge of lime for brightness and balance.
