Vegetarian Breakfast Power Bowl with Maple Dijon Dressing — A veggie-filled recipe with quinoa, sweet potato, avocado, eggs, and creamy dressing.
Boy oh boy, have I missed y’all. Between FNCE and a general lackluster ability to manage time, I’ve been striking out on recipe making around these parts. But I’m back at the most obscure time period in blogging, but just in time for this month’s Recipe Redux!
Here’s what this month’s theme entailed…
Plant Protein Power Bowls
Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
Smoothies. Cereal. Ice cream. Some things just taste exponentially better served in a bowl.
Generally speaking, I dedicate a whole 5 minutes to breakfast making most days of the week. I’m lucky if my oats even reach the stove most days (hey overnight oats!) But weekends are an entirely different story.
I feel like quinoa is becoming a more socially acceptable breakfast addition despite my personal vendetta against liking it. But even for me, oats can get a little overplayed. Can you say every Adele song and the radio of the breakfast world? Cuz oats can…
And it’s nice to give the whole egg, toast, and hash brown combo a run for it’s money for the brunch-lovin’ weekend crowd.
I’m a total team savory player when it comes to breakfast too. I would probably take a salad over a Belgian waffle any day. But I’m weird, and have come to accept that I am probably not the norm when it comes to food choices.
But this covers all the bases. Healthy fats. Whole grain goodness. Protein power. And dippy eggs…which you could totally skip to make this breakfast bowl totally plant-powered, but it’s against my breakfast beliefs to have them not be present.
I suggest using some leftover quinoa and roasted sweets from dinner to whip this bowl up super fast, because the fewer steps and time in between me and brunch the better. But if you have half an afternoon to kill for breakfast, be my guest and do all the prep in real time.
- 2 cups cooked quinoa
- 1 cup roasted sweet potatoes
- ½ avocado, sliced
- ½ cup radishes, sliced
- 1 teaspoon olive oil
- 3 cups kale, chopped
- 1 garlic clove, minced
- 2 eggs
- salt and pepper, to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon tahini
- ½ tablespoon maple syrup
- ½ tablespoon warm water
- Heat a large skillet over medium heat.
- Add oil and kale, and saute 5 minutes, or until wilted. Transfer to a bowl.
- In a small bowl, combine dressing ingredients, and set aside.
- Heat skillet over medium heat and spray with nonstick spray.
- Add eggs, and cook for 1-2 minutes, or until cooked to your liking.
- Add half quinoa, kale, radishes, avocado, and sweet potatoes to each bowl.
- Top with dressing and an egg and serve.
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Make it a great day!
Sweet or savory breakfasts?
What’s your favorite bowl ingredients?