Veggie Breakfast Bowl
Struggling to get in your veggies throughout the course of the day? Might be time to start thinking about adding some to your breakfast meal! This recipe offers a delicious way to do so, full with tons of micronutrients (as you can see by the vibrant colours!) and fiber.
The ingredients for this bowl can be prepped ahead of time so that you can easily throw it all together for those on-the-go mornings!
Ingredients:
1/2 cup cooked quinoa
2 cups kale
1 boiled egg (or more for more protein and healthy fat!)
1/2 cup canned beets, pre-sliced (to save yourself the mess)
50g avocado (about half of a medium sized fruit)
Hot sauce (optional, but recommended)
Directions:
Pre make the quinoa: add quinoa and broth to a pot in a 1:2 ratio and bring to a boil. Let simmer for 15-20 minutes with the lid on
Boil the eggs:
Char the kale: cook the kale on a frying pan on medium heat for about 5 minutes, or until it starts to get a little crispy (this can also be done in the oven or air fryer)
Assemble: start with the kale, then add your quinoa and egg and re-heat if you’re using pre-made ingredients. Then add the beets, avocado and hot sauce and devour!
Macronutrient Information: Cals: 312 / Protein: 14g / Carbs: 30g / Fat: 15g