Description
Start your day right with these nutritious and delicious breakfast bowls. Packed with protein, healthy fats, and fresh ingredients, these bowls are perfect for busy mornings. They’re easy to customize and can be prepared in advance for the week, making them a time-saving, wholesome option for any diet.
Ingredients
Units
Scale
For the Base:
- 2 cups cooked quinoa or brown rice
- 1 cup baby spinach, chopped
For the Protein:
- 6 large eggs, scrambled
- 1 cup cooked black beans (or any beans of choice)
For the Toppings:
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheese (optional, for extra flavor)
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Optional Garnishes:
- Salsa or hot sauce
- Lime wedges
Instructions
- Prepare the Base:
Cook quinoa or brown rice according to package instructions. Let it cool slightly, then mix in the chopped spinach. Divide evenly into meal prep containers. - Cook the Protein:
Heat a non-stick skillet over medium heat. Scramble the eggs until fluffy. Set aside. If using beans, rinse and drain them before warming in the same skillet for 2–3 minutes. - Assemble the Bowls:
Add a portion of scrambled eggs and beans to each container with the quinoa-spinach mix. - Add Toppings:
Top each bowl with sliced avocado, cherry tomatoes, shredded cheese, green onions, and cilantro. - Store and Serve:
Cover and store in the fridge for up to 4 days. When ready to eat, microwave for 1–2 minutes, add your favorite garnishes, and enjoy!
Notes
- For a vegan option, replace eggs with scrambled tofu and skip the cheese.
- Feel free to swap out quinoa for another grain like farro or couscous.
- Adjust the toppings to include your favorites, such as roasted sweet potatoes or sautéed mushrooms.