My favorite steemit challenge is back this week. Woot woot! Since I usually don't work on Monday (or Sunday), today was the perfect day to sleep in and have some brunch. Being your own boss and working from home is a lot of fun, but sometimes it makes me forget that life is happening outside my laptop screen.

Therefore a few months ago, my hubby and I decided to pick one day in the week to relax or do some non-work related things. And we happen to like lazy Monday's or Sunday Funday's.

Sleeping in failed... brunch was a success! Since I woke up at 5:45 am (I'm a morning person what can I say?), I had an early small green smoothie, I must admit! After that, I took my bicycle to the local market to pick up some vegs and fruit and had this delicious brunch at 1:30 pm!

Ohh before we start cooking, special thanks to the SCC sponsors, @smooth and @sirwinchester, the host @woman-onthe-wing, and judge @kotturinn! Again a great theme and exciting cooking!

Black Bean Avocado Quesadilla with Tomato Salsa, Sweet Potato and Broccoli Hash Brown Cups. Served with Gazpacho Bloody Mary.

Ingredients (serves 2 to 3)

2-3 cups salad of your choice

Sweet Potato and Broccoli Hash Brown Cups (makes 6 hash browns)

2 cups grated sweet potato (1 medium sweet potato), finely grated
1/2 cup onion, chopped
3/4 cup small broccoli florets
1 tbsp extra virgin olive oil
Dried oregano, salt, and black pepper to taste
4 eggs
1/4 cup cheddar cheese, grated

Black Bean Avocado Quesadilla (makes 2 quesadillas)

2 whole wheat tortilla wraps
1/4 cup cooked black beans
1/4 cup onion, chopped
1/4 cup bell pepper, sliced
1 avocado
1/4 cup cilantro, parsley works too
1/2 cup grated cheddar cheese
1/2 lime, juice only
1/2 tbsp Tex-Mex seasoning (I used a mix of ground cumin seeds, ground coriander seeds, chili powder, and paprika powder)
Sea salt and black pepper to taste

Tomato Salsa

2 small tomatoes, finely chopped
1 red onion, finely chopped
1 clove of garlic, minced
1/4 cup fresh chopped cilantro (parsley works too)
Sea salt and black pepper to taste
Drizzle of balsamic vinegar
Squeeze of lime

Gazpacho Blood Mary

4 tomatoes, roughly chopped
2 clove of garlic
1 small cucumber (size of a big fresh pickle)
1/4 bell pepper, de-seeded
water
Squeeze of lime
Fresh cilantro (parsley works too)
Apple cider vinegar, sea salt, and black pepper to taste
Vodka to taste
Tabasco to taste

Directions

Gazpacho Blood Mary

Start with the gazpacho bloody mary so it can cool down in the fridge.
Add all ingredients to a blender and blend until smooth. Add vodka and tabasco to taste.
Allow to chill in the fridge. Stir/mix again before serving.

Sweet potato hash

Preheat the oven to 400°F or 200°C. If using a metal muffin tin, coat with oil or cooking spray.
Place the grated sweet potato in a large bowl. Combine with olive oil, oregano, salt, and pepper, to taste. Divide mixture evenly into the muffin cups. Press the mixture into the bottom and up the sides to form a little birds nest. Bake in the oven for 15 to 20 minutes, or until edges start to turn golden brown.
Meanwhile, saute onion for 5 to 7 minutes, or until translucent. Stir regularly. Then add broccoli and cook until softened and warmed throughout. Set aside.
In a bowl, whisk together eggs and shredded cheese. Season with oregano, salt, and pepper.
Once the hash browns cups are cooked, remove from oven. Divide broccoli mixture evenly among all the cups.
Then gently pour the egg mixture into each cup.
Bake for 15 minutes more in the oven or until the eggs are set.

Tomato Salsa

Meanwhile, cut all salsa ingredients and combine in a bowl. Stir to combine. Set aside.

Black Bean Avocado Quesadilla (makes 2 quesadillas)

Over medium-high heat, saute onion and bell pepper for 2 to 3 minutes or until tender. Stir regularly.
Add the black beans and Tex-Mex seasoning and cook until heated through. Transfer mixture to a plate or small bowl.
Add avocado, lime juice, cilantro, salt and pepper to a small blender. Process until a smooth paste. set aside.
Spread the avocado mixture onto half of a tortilla. Top with bean mixture and cheese. Fold the other tortilla half over the veggies. (keep some of the avocado mix for the salad)
Clean the pan and drizzle with a little cooking oil. Cook on medium to medium-high heat for 2 to 3 minutes each side or until crispy and cheese has fully melted. Cut in small pieces.