Fresh pea tendrils & mung beans jumped out at me this morning, so I sat them on the counter and thought….how do I incorporate these into a breakfast? Then I remembered the half avocado that needed to be eaten and hmmm….I’m in the mood for some carbs, so out came the frozen yuca.

I tossed the pea tendrils and mung bean sprouts in a truffle lemon vinaigrette. I also threw in some finely chopped Thai chili pepper, about 1/2 tablespoon.

I sliced then air fried the yuca and topped this with mashed avocado and a sprinkle of truffle salt. A little splash of sriracha on the side and this was the perfect little breakfast! Woke up the taste buds and no regrets!