Low Sodium Wholesome Breakfast Bowl
Start your day on a nourishing note with this Low Sodium Wholesome Breakfast Bowl—a vibrant, heart-healthy recipe brimming with fresh vegetables, high-protein quinoa, and perfectly cooked eggs. This bowl is thoughtfully crafted to minimize sodium while maximizing flavor, featuring nutrient-packed ingredients like creamy avocado, zesty lemon juice, and freshly chopped herbs. Tender spinach is lightly sautéed for a warm, comforting element, while crisp cucumber and juicy cherry tomatoes offer refreshing contrast. With a prep and cook time of just 30 minutes, this recipe is quick, easy, and perfect for meal prepping or a relaxing weekend breakfast. Ideal for those seeking a flavorful low-sodium option, this breakfast bowl is as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 0.5 Avocado, sliced
- 1 cup Spinach, fresh (packed)
- 2 large Eggs
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley or cilantro, chopped
- 0.25 teaspoon Black pepper (optional)
Instructions
Rinse the quinoa thoroughly under cold running water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed. Fluff the quinoa with a fork and set aside.
While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and slice the avocado. Set them aside.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the spinach and sauté for 2-3 minutes, or until wilted. Remove from the skillet and set aside.
In the same skillet, fry or scramble the eggs to your preference. Cook them thoroughly for 3-4 minutes, then set aside.
In a small bowl, whisk together the lemon juice and 1 tablespoon of olive oil. Add optional black pepper for taste if desired.
To assemble the breakfast bowls, divide the cooked quinoa evenly into two serving bowls. Arrange the sautéed spinach, cherry tomatoes, cucumber, avocado slices, and cooked eggs on top. Drizzle each bowl with the lemon-olive oil dressing.
Garnish with freshly chopped parsley or cilantro and serve immediately. Enjoy your wholesome, low-sodium breakfast bowl!
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1717 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
