Veggie Breakfast Bowl

This Veggie Breakfast Bowl is a protein-packed delight that combines vibrant vegetables with wholesome grains, making it a perfect start to your day. Topped with a creamy avocado and a sprinkle of seeds, it's as nutritious as it is delicious.

Ingredients

• Quinoa - 1 cup (200g)
• Water - 2 cups (500ml)
• Cherry tomatoes - 1 cup (150g), halved
• Spinach - 2 cups (60g), fresh
• Bell pepper - 1 medium (150g), diced
• Black beans - 1 can (400g), drained and rinsed
• Avocado - 1 medium (150g), diced
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Pumpkin seeds - 2 tablespoons (30g)

Steps

1. Rinse the quinoa under cold water to remove any bitterness, then combine it with 2 cups of water in a saucepan.
2. Bring the water to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced bell pepper and sauté for about 3-4 minutes until softened.
4. Add the halved cherry tomatoes and spinach to the skillet, cooking for an additional 2-3 minutes until the spinach wilts.
5. Stir in the black beans and cook until heated through, about 2 minutes. Season with salt and black pepper.
6. In a large bowl, combine the cooked quinoa, sautéed vegetables, and black beans.
7. Drizzle with lemon juice and toss gently to mix.
8. Top each serving with diced avocado and a sprinkle of pumpkin seeds before serving.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 75 g
• Fiber: 18 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa and black beans, supporting muscle repair and growth.
• High in fiber from vegetables and beans, promoting digestive health.

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