Soy-Free Wholesome Breakfast Bowl
Start your morning with a nourishing and vibrant Soy-Free Wholesome Breakfast Bowl, packed with clean ingredients and bold flavors. This gluten-free and protein-rich recipe features fluffy quinoa cooked in water or vegetable broth, paired with sautéed spinach, juicy cherry tomatoes, creamy avocado, and tender chickpeas for a balanced and energizing meal. A light lemon olive oil dressing ties all the components together, delivering a refreshing zest while optional pumpkin seeds add a delightful crunch. Ready in just 30 minutes, this customizable breakfast bowl is perfect for busy mornings and easily doubles as a wholesome lunch or dinner option. Enjoy a nutritious, soy-free start to your day!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water or low-sodium vegetable broth
- 2 cups Spinach, fresh
- 1 cup Cherry tomatoes, halved
- 1 Avocado, diced
- 1 cup Chickpeas, cooked or canned (drained and rinsed)
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice, freshly squeezed
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Pumpkin seeds (optional, for garnish)
Instructions
Rinse the quinoa thoroughly under cold water in a fine-mesh sieve to reduce bitterness.
In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is fully absorbed.
Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Fluff it with a fork and set aside.
While the quinoa is cooking, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for 2-3 minutes or until wilted. Remove from heat.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper to create a simple dressing.
Assemble the bowls: Divide the cooked quinoa between two bowls. Top each bowl with sautéed spinach, cherry tomatoes, diced avocado, and chickpeas.
Drizzle the lemon olive oil dressing evenly over both bowls.
If desired, sprinkle with pumpkin seeds for added crunch.
Serve immediately and enjoy your soy-free wholesome breakfast bowl!
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 17.2 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3956 mg | 84% | |
*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.
