Using leftover veggies from dinner a few nights ago, is a battle for me. I will just use them the same way I did initially, but it’s time for me to escape my normal box!

The main ingredients are leftover veggies from a couple of meals, I made a few days ago. These veggies are cooked Kale, Zucchini and Yellow Squash.

I also included some fresh veggies and pickled veggies. This recipe is very versatile, so get spicy and try something new!!!

Leftover Veggie Breakfast Bowl (Serves 1)

• 1/2 cup unsweetened, plain yogurt of choice, I used Nancy’s Probiotic Oatmilk Non-Dairy Yogurt
• 1/4 – 1/2 tsp Frontier Co-Op Harissa Seasoning
• 1/4 cup halved Grape Tomatoes
• 1/2 cup Leftover Veggies of Choice, warmed; I used Leftover Kale, Zucchini and Yellow Squash
• 1 Tbsp Pickled Red Onions
• 4-6 Olives of choice, I enjoy a marinated Greek olive blend, that’s available at my local grocery store

To make this more protein packed: try adding an egg or egg substitute, feta cheese or plant-based feta cheese, leftover tofu, or any combination of these.

This recipe also works great with my Roasted Root Veggies and Olives recipe, just omit the 4-6 Olives of choice above.

1. Take your Yogurt and Harissa Seasoning, mix together.
2. Grab your Leftover Veggies of Choice (in this case Kale, Zucchini and Yellow Squash) and start warming them, I used a skillet, but this will work well in a microwave.
3. While your veggies are warming, halve the Grape Tomatoes, get your Olives and Pickled Red Onions, put them all in the bowl with the seasoned Yogurt.
4. Once the veggies are warmed, add to the Yogurt.

Mix and Enjoy!