23 / AUGUST / 2023

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!


–  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.


  1. 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.
  2. Cook the eggs however you prefer, my suggestion for this bowl is to poach them (click here for how to poach eggs)
  3. 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.
  4. Add the kale, sunflower seeds, asparagus, and avocado to a bowl along with the quinoa, bacon and squeeze the lemon over the bowl.
  5. 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 🙂


Yours in Health,
Sheree xo