BREAKFAST BOWL RECIPE
23 / AUGUST / 2023
SHEREE'S HEALTH DIARIES
GF | DF | RSF | Paleo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 1 serving
This simple and easy recipe is perfect for breakfast and also ensures you get your protein hit to start the day right!
INGREDIENTS
– 2 eggs
– ½ cup cooked quinoa
– 3 strips of bacon (optional – if you don’t have it, ensure you increase to 3 eggs)
– ⅓ avocado
– 2 stalks of kale stem removed
– 1 tbsp. sunflower seeds
– 1 tsp. olive oil
– 3 spears of asparagus, trimmed
– 1 lemon wedge
– salt and pepper to taste
*Optional: add homemade aioli for extra taste.
METHOD
- Rinse the quinoa and drain well before adding it to a pot or rice cooker: 2 parts water to 1 part quinoa. Cover and simmer for 20 minutes on medium heat or until the water is absorbed and the quinoa is cooked.
- Cook the eggs however you prefer, my suggestion for this bowl is to poach them (click here for how to poach eggs)
- Once eggs are done, add kale, sunflower seeds and asparagus to a frying pan on medium heat and drizzle with olive oil and season with salt and pepper. Saute and simmer until the kale is tender and asparagus is softened slightly, around 3 – 5 minutes.
- Add the kale, sunflower seeds, asparagus, and avocado to a bowl along with the quinoa, bacon and squeeze the lemon over the bowl.
- Serve with a tbsp. of homemade aioli if desired.
As always, if you do make this, be sure to tag me on social media @shereehannahwellness and let me know what you think 🙂
ENJOY!
Yours in Health,
Sheree xo
SHEREE BEAUMONT
Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!
