Description
A vibrant and hearty breakfast bowl packed with anti-inflammatory ingredients like quinoa, sweet potatoes, beans, and soft-boiled eggs.
Ingredients
Scale
- 1 cup cooked quinoa
- ½ cup roasted sweet potatoes, diced
- ½ cup steamed broccoli florets
- ¼ cup canned black beans, rinsed
- ¼ cup canned white beans, rinsed
- ¼ cup roasted beets, diced
- 2 soft-boiled eggs
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse and cook quinoa, then fluff and set aside.
- Roast the Sweet Potatoes: Toss in olive oil, roast at 400°F for 20-25 minutes.
- Steam the Broccoli: Steam for 5-7 minutes until tender-crisp.
- Boil the Eggs: Boil for 6.5 minutes, cool, peel, and halve.
- Warm the Beans: Gently heat and season both types of beans.
- Assemble the Bowl: Layer quinoa, veggies, and eggs in a bowl.
- Finish with Seasoning: Drizzle with olive oil, add salt and pepper.
Notes
Customize with avocado, tahini, or additional herbs for flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boil, Roast, Steam
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 340mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 180mg
Keywords: Anti-Inflammatory, Healthy Breakfast, Quinoa Bowl