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Savory Breakfast Bowl

Savory Breakfast Bowl: A High-Protein Morning Delight

This Savory Breakfast Bowl is a delightful, high-protein dish that's perfect for energizing your morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 eggs Eggs Provide protein and richness; swap for hardboiled eggs for easier meal prep.
  • 1 cup Quinoa Acts as the base, offering texture and nutrients; can substitute with brown rice or farro.
  • 2 cups Kale Adds greens and a slight bitterness; sauté to enhance flavor.
  • 1 cup Black Beans Contribute heartiness and protein; a great choice for plant-based eaters.
  • 1 cup Cherry Tomatoes Freshness and acidity balance the dish; use for a sweet burst.
  • 1/2 cup Feta Cheese Adds creaminess and tang; consider goat cheese for a different flavor profile.
  • 1/4 cup Cilantro Provides fresh herbal notes; omit if not a fan.
For the Spicy Cashew Sauce
  • 1 cup Raw Cashews Creates a creamy base when blended; can substitute with sunflower seeds for a nut-free option.
  • 1 tablespoon Coconut Aminos Adds umami flavor as a soy sauce alternative; great for gluten-free diets.
  • 1 tablespoon Sriracha Offers heat and spice; adjust quantity based on your preferred heat level.
  • 1 each Lime Brightness to the sauce, essential for flavor depth; fresh lime juice works best.
  • 2 cloves Garlic Adds an aromatic quality; roasted garlic can give a milder flavor.
  • 1 tablespoon Honey A touch of sweetness; agave syrup can be used as a vegan substitute.
  • 1 tablespoon Rice Vinegar Provides tanginess; white vinegar can also work in a pinch.
  • 1 tablespoon Ginger Adds a warm, spicy note; fresh ginger gives the best flavor.
  • to taste Sea Salt Essential seasoning for flavor; adjust to taste.
  • to taste Black Pepper Essential seasoning for flavor; adjust to taste.

Equipment

  • Medium Saucepan
  • large skillet
  • Food processor

Method
 

Cooking Instructions
  1. Rinse 1 cup of quinoa under cold water. Combine quinoa and 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then cover and simmer for about 15 minutes until fluffy and liquid is absorbed.
  2. Blend 1 cup of raw cashews with coconut aminos, Sriracha, lime juice, garlic, honey, rice vinegar, ginger, salt, and pepper in a food processor until smooth and creamy, about 2-3 minutes. Set aside.
  3. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add 2 cups of chopped kale, season with salt and pepper, and sauté for 3-5 minutes until tender.
  4. Poach eggs in a gently simmering pot of water with a splash of vinegar for 3-5 minutes until whites are set and yolks remain runny.
  5. Assemble the bowl by layering 1/2 cup of cooked quinoa, sautéed kale, 1/2 cup of black beans, and halved cherry tomatoes. Top with feta cheese and cilantro.
  6. Finish by placing a poached egg on top and drizzle generously with the spicy cashew sauce.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gCholesterol: 300mgSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 4mg

Notes

Customize your breakfast bowl by adding your favorite greens or proteins, such as roasted sweet potatoes. Store components separately for meal prep.

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