Breakfast Grain Bowl

This Breakfast Grain Bowl is a hearty, nourishing dish that combines wholesome grains, vibrant vegetables, and protein-rich toppings for a satisfying morning meal. Perfectly balanced and dairy-free, it's a fresh take on traditional American breakfast fare.

Ingredients

• Quinoa - 1/2 cup (dry)
• Water - 1 cup
• Olive oil - 1 tablespoon
• Red bell pepper - 1/2 cup, diced
• Spinach - 1 cup, fresh
• Cherry tomatoes - 1/2 cup, halved
• Avocado - 1/2, sliced
• Chickpeas - 1/2 cup, canned and rinsed
• Nutritional yeast - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Rinse the quinoa under cold water in a fine-mesh strainer.
2. In a medium saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
4. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add diced red bell pepper and sauté for 3-4 minutes until softened.
5. Add fresh spinach to the skillet and cook for an additional 2-3 minutes until wilted.
6. Stir in rinsed chickpeas, nutritional yeast, salt, and black pepper. Cook for another 2 minutes until heated through.
7. Once the quinoa is ready, fluff it with a fork and divide it between two bowls.
8. Top each bowl with the sautéed vegetables and chickpeas, followed by sliced avocado, halved cherry tomatoes, and a drizzle of lemon juice.
9. Sprinkle with fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 60 g
• Fiber: 14 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber from quinoa and chickpeas, promoting satiety and digestive health.
• Packed with vitamins and minerals from a variety of vegetables, enhancing overall nutrient intake.

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