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Beet Quinoa Breakfast Bowls come together in under 10 mins and make a healthy and easy gluten free and vegetarian breakfast - great for meal prep or on-the-go! - Eat the Gains
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Meal Prep Beet Quinoa Breakfast Bowls

Beet Quinoa Breakfast Bowls come together in under 10 mins and make a healthy and easy gluten free and vegetarian breakfast - great for meal prep or on-the-go!
Course Breakfast
Keyword Quinoa Breakfast Bowls
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 bowl
Calories 431kcal
Author Kelly

Ingredients

  • 3/4 cup quinoa, cooked
  • 3/4 cup cooked beets, sliced - I used Love Beets (95 grams)
  • 2-3 cups packed kale (85 grams)
  • 1 teaspoon avocado oil
  • 1/2 teaspoon garlic powder
  • 1 tablespoon lemon juice
  • 1/4 medium avocado (40 grams)
  • 1-2 large eggs
  • splash of apple cider vinegar
  • salt and pepper, to taste
  • hot sauce, for topping

Instructions

  • Heat up quinoa if you prefer. Set aside.
  • Heat a medium-sized skillet over medium heat add avocado oil and let it get hot (about 30 seconds). Add kale and sauté for 3-4 minutes, adding in garlic powder and lemon juice halfway through, until cooked through and wilted down.
  • While kale cooks, poach the egg - crack an egg into a small bowl and set aside. Fill a medium sized sauce pan with a few inches of water and let it come to a simmer. Add a splash of apple cider vinegar to the water once it simmers. Using a spoon, swirl the water to create a whirlpool and slowly drop the egg into the water. Let it cook for 3 minutes and remove with a slotted spoon.
  • Assemble the bowl - add quinoa, cooked kale, sliced beets, poached egg, avocado, and hot sauce.

Nutrition

Serving: 1g | Calories: 431kcal | Carbohydrates: 55g | Protein: 17g | Fat: 19g | Fiber: 10g | Sugar: 12g