Kale-mango smoothies with turmeric & Asparagus and goat cheese scramble

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Kale-mango smoothies with turmeric & Asparagus and goat cheese scramble

Two Breakfasts

Kale-mango smoothies with turmeric & Asparagus and goat cheese scramble

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 470 Calories/Serving

5–10 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 bunch kale
  • Fresh flat-leaf parsley
  • 1 cup coconut milk
  • 1 tablespoon pure maple syrup
  • 1½ cups frozen mango pieces
  • 2 tablespoons black chia seeds
  • 1 teaspoon ground turmeric
  • 2 scallions
  • 3 ounces asparagus
  • Fresh dill
  • 4 pasture-raised organic eggs
  • 1/3 cup crumbled goat cheese

Nutrition per serving

KALE-MANGO SMOOTHIES WITH TURMERIC: Calories: 240, Protein: 6g, Total Fat: 6g, Monounsaturated Fat: 0g, Polyunsaturated Fat: 3g, Saturated Fat: 2.5g, Cholesterol: 0mg, Carbohydrates: 46g, Fiber: 10g, Sugar: 29g, Added Sugars (Maple syrup): 6g, Sodium: 280mg

ASPARAGUS AND GOAT CHEESE SCRAMBLE: Calories: 230, Protein: 16g, Total Fat: 15g, Monounsaturated Fat: 5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 6g, Cholesterol: 335mg, Carbohydrates: 6mg, Fiber: 2g, Sugar: 1g, Added Sugars: 0g, Sodium: 460mg
Contains: milk, eggs


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the greens

  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.


Blend the smoothie ingredients

In a blender, combine the kale, parsley, coconut milk, maple syrup, mango, chia seeds, turmeric, and 1 cup ice. Season lightly with salt and blend until smooth.


Pour into glasses and serve.


Prep the scramble ingredients

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Snap off the woody ends from the asparagus; thinly slice the asparagus on the diagonal.
  • Coarsely chop the dill.


Prep and cook the eggs

  • Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
In a small frying pan over medium heat, warm 1 teaspoon butter or oil until hot but not smoking. Stir in the scallions and cook until starting to soften, about 1 minute. Add the asparagus, season with salt, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes. Stir in the dill and goat cheese and remove from the heat.


Transfer the scramble to individual plates and serve.