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!
Servings 1 bowl
- 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
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.
Serving: 1g | Calories: 431kcal | Carbohydrates: 55g | Protein: 17g | Fat: 19g | Fiber: 10g | Sugar: 12g