Easy Breakfast Bowl with Sun “Cheese”

Instructions

Sun "Cheese" (can be made ahead)

1. Soak sunflower seeds for at least an hour to over night. Strain and place into a large prep bowl. Rub seeds vigorously between hands to remove skins. Then run water high over the seeds and tilt the bowl toward a sink. The running water will cause the skins to dislodge and they will float to the top. Allow the water to run over the rim of the bowl and into the sink taking the dislodged skins with it.
2. Once the seeds are rid of their skins, drain them and add them to a food processor with the garlic, salt and lemon. Pulse to desired consistency. Sun cheese can be stored in an air tight container for up to a week.

Potatoes and Avocado

1. Bring oil or butter to medium high heat in a heavy bottom pan on the stove and add diced sweet potato. Cook potatoes until they are a bit browned, about 5 minutes.
2. Add the stock to sweet potato pan and scrape the browned bits off the bottom. Allow the sweet potatoes to cook in the stock for another 7-10 minutes until tender.
3. While the sweet potatoes finish cooking, cut avocado in half long way and remove the pit. Dice the avocado in place by running a knife carefully through the meat of the fruit in a dice-pattern. Then scoop out diced avocado with a spoon.

Assembly

1. Layer cooked sweet potatoes, scooped fresh avocado and sun cheese as desired. Enjoy!