Hummus and Veggies Breakfast Bowl
This nourishing Hummus and Veggies Breakfast Bowl is filled with feel-good, flavorful favorites that combine to make a perfectly savory and delicious meal
This nourishing Hummus and Veggies Breakfast Bowl is filled with feel-good, flavorful favorites that combine to make a perfectly savory and delicious meal
- 1 garlic clove minced
- salt and freshly-cracked black pepper
- 2 tablespoons freshly-squeezed lemon juice
- 1 tablespoonâ avocado oilâ or olive oil
- 1 pound asparagusâ¹, cut into bite-sizedâ piecesâ (with ends
- 3 cups shredded kale leaves
- 1 batch lemony dressingâ (see recipe below)
- 3 cupsâ shreddedâ (uncooked) brussels sproutsâ²
- 1 â½â cups cooked quinoaâ³
- â½â cup hummus
- 1 avocado, peeled, pitted and thinly-sliced
- 4 eggs, cooked however you’d likeâ (i soft-boiled min
- garnishes: sunflower seedsâ (or sliced almonds) toasted sesame seeds, crushed red pepper
- 2 tablespoonsâ avocado oilâ or olive oil
- 2 teaspoonsâ dijon mustard
- Carbohydrate 0.9059875 g
- Cholesterol 0 mg
- Fat 0.00375 g
- Fiber 0.0462499997392297 g
- Protein 0.076675 g
- Saturated Fat 0.0006675 g
- Serving Size 1 1 serving (122g)
- Sodium 0.20375 mg
- Sugar 0.85973750026077 g
- Trans Fat 0.0011325 g
- Calories 3 calories
Step-by-step
- Mince 1 garlic clove.
- Add salt and freshly-cracked black pepper to taste.
- Add 2 tablespoons of freshly-squeezed lemon juice.
- Add 1 tablespoon of avocado oil or olive oil.
- Prepare 1 pound of asparagus, cut into bite-sized pieces (with ends).
- Shred 3 cups of kale leaves.
- Prepare 1 batch of lemony dressing (see recipe below).
- Shred 3 cups of uncooked brussels sprouts.
- Cook 1 1/2 cups of quinoa.
- Add 1/2 cup of hummus.
- Peel, pit, and thinly slice 1 avocado.
- Cook 4 eggs to your liking (I prefer soft-boiled).
- Toast sunflower seeds (or sliced almonds).
- Prepare garnishes: toasted sesame seeds, crushed red pepper.
- In a separate bowl, whisk together 2 tablespoons of avocado oil or olive oil and 2 teaspoons of Dijon mustard for a simple vinaigrette.
My Go-To Hummus and Veggie Breakfast Bowl: A Busy Mom's Secret Weapon
Mornings. The whirlwind before the school run, the work commute, the endless to-do list. For years, breakfast was a chaotic scramble, often skipped entirely. Toast? Cereal? Sometimes, if I was lucky, a banana. Nothing nourishing, nothing satisfying, and certainly nothing that fueled me for the day ahead. Then, I discovered the Hummus and Veggie Breakfast Bowl. It's become my secret weapon, a quick, healthy, and surprisingly delicious way to start my day, even on the busiest of mornings.
This isn't your typical breakfast. Forget sugary cereals and pancakes dripping in syrup. This bowl is packed with protein, fiber, and healthy fats – the good stuff that keeps me energized and focused until lunchtime. The creamy hummus provides a satisfying base, the vibrant veggies add a burst of freshness, and the perfectly cooked eggs provide a protein punch. I've experimented with different combinations of vegetables – sometimes asparagus and kale, other times Brussels sprouts and spinach. The possibilities are endless! The beauty of this recipe is its adaptability. You can tailor it to whatever vegetables you have on hand, making it incredibly convenient for busy weeknights and spontaneous weekend brunches.
The preparation is remarkably simple. While the quinoa cooks (which only takes about 15 minutes), I chop the vegetables. The eggs are usually boiled in advance, and the hummus is always readily available in my fridge. It truly takes less than 15 minutes to assemble this power bowl, and often I even prep some of the veggies the night before – making my morning even smoother. This not only saves time but also reduces stress, enabling me to start my day with a sense of calm and accomplishment, rather than frantic chaos. This bowl isn't just a breakfast; it's a mindful moment, a small act of self-care amidst the daily grind.
Beyond the Basics: The recipe provides a fantastic foundation, but feel free to get creative. Add some crumbled feta cheese for a salty tang, sprinkle on some toasted nuts for added crunch, or drizzle a little extra virgin olive oil for an extra layer of flavor. I sometimes add a squeeze of lemon juice for extra zing, and a dash of everything bagel seasoning adds a nice savoury crunch. Experiment and find your favourite combinations to suit your tastes. I often find myself adding other leftover ingredients from dinner, this also helps with reducing food waste!
The Power of Preparation: The key to making this breakfast bowl work for a busy schedule is preparation. I often batch-cook quinoa on Sundays, and I always keep a supply of pre-washed and chopped vegetables in my fridge. This allows me to grab-and-go in the mornings, ensuring I start my day with a healthy and delicious breakfast, no matter how hectic things get.
More than just a meal: This breakfast bowl has become more than just a way to fuel my body; it's a reminder to prioritize my well-being. In the midst of a busy life, it's easy to neglect self-care. Taking the time to prepare this nourishing breakfast, even if it's only for a few minutes, is a small act of self-love that sets a positive tone for the rest of the day.
So, ditch the sugary cereals and the rushed breakfasts. Embrace the power of the Hummus and Veggie Breakfast Bowl. It's a game-changer for busy mornings, a healthy and delicious way to start your day, and a small act of self-care that will make a big difference in your overall well-being. It's truly a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. With a little planning and a few simple ingredients, you can create a breakfast that nourishes your body and soul.
Try this recipe – you might just discover your new favourite breakfast too!
