There’s nothing worse than that 11am rumble in your tummy because you didn’t start the day off right. We’ve all been there – hunger strikes and you turn in to the Hangry Monster (yes, you know you have!). Nothing quiet ruins your day than hunger pangs that you have to sit through until lunch time strikes.
This loaded breakfast bowl is the answer – It has so many delicious layers and can be prepared in advance, ready for a quick assembly in the morning. The quinoa, yogurt, and sauce can be made a few days prior and kept in the fridge. In the morning, all you have to do is cook your eggs and assemble. If you’re looking for a super quick version, you could even use hard-boiled eggs that you cook up the night before - Then its breakfast done in about five or ten minutes. Plus it’s is so versatile that you can even have it as a wholesome dinner instead of breakfast – The perfect two in one!
This recipe is packed with multi-dimensional nutrition. Quinoa is high in protein, fibre, magnesium, B vitamins, iron, potassium, calcium, vitamin E and various beneficial antioxidants. Eggs are a powerhouse of disease-fighting nutrients like lutein and zeaxanthin and are also high in protein, and yogurt contains live probiotic cultures to strengthen the digestive tract. Let’s not forget that Avocados are a great source of vitamins C, E, K, and B-6 and contain healthy fats that support a healthy heart and aid weight loss, by making you feel fuller for longer and reducing your appetite. And finally, spinach contains iron beneficial for maintaining healthy skin, hair and strong bones.
Because breakfast really is the most important meal of the day, you should do it right. Enjoy anytime of the day – even the spicy toasted butter sesame sauce can be used as a delicious dip.
Ingredients
1 cup plain Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
2 cloves garlic, minced or grated
kosher salt and pepper to taste
4 eggs, poached or cooked to your liking
2 cups cooked Quinoa
1/4 cup sun-dried tomato pesto
2 cups fresh baby spinach
1 avocado, sliced
4 ounces goat cheese, crumbled
toasted sesame seeds, fresh dill, fresh mint, and salt, for serving
How To Make It
- In a medium bowl, mix together the Greek yogurt, dill, parsley, garlic, and a pinch each of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.
- Cook the eggs to your liking.
- Divide the quinoa among bowls and add a large spoonful of the yogurt sauce, then swirl the pesto lightly into the yogurt.
- Next, add 1-2 eggs per bowl. Add the spinach and avocado. Drizzle the spicy butter sauce (recipe below) over the eggs. Garnish with fresh herbs, lemon zest, sesame seeds and crumbled goat cheese.
- Simply enjoy!
Expert Tips:
Spicy Toasted Sesame Butter Sauce
2 tablespoons butter
2 tablespoons toasted sesame oil
1-2 teaspoons crushed red pepper flakes
1/2 teaspoon sweet paprika
In a small saucepan, melt together the butter, sesame oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.
Additional Information
Calories: 613kcal | Serving Size: 2
