By Autumn Ramirez
Breakfast Bowl
6 steps
Prep:5minCook:15min
With carrots, lentils, quinoa, kale, red cabbage, egg, pickled onions, watermelon radish, and avocado this bowl is jam packed with nutrients, color, and flavor. Lentils are made up of more than 25% protein and are a great source for B vitamins, magnesium, zinc, and potassium. Cabbage helps fight inflammation and has over 13 essential vitamins. Kale is one of the most nutrient dense foods you can consume, helps fight cancer, and lowers cholesterol. Need I go on? If breakfast is indeed the most important meal of the day, then you should have this breakfast bowl. Enjoy and have a colorful day!
Updated at: Thu, 17 Aug 2023 03:26:41 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories258.7 kcal (13%)
Total Fat8 g (11%)
Carbs37.2 g (14%)
Sugars2.5 g (3%)
Protein11.2 g (22%)
Sodium133 mg (7%)
Fiber6 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
In a pot cook lentils, quinoa and brown rice until fluffy and tender.
Step 2
Meanwhile, slice avocado, dice carrot, slice watermelon radish and shred cabbage and set aside.
Step 3
Poach two eggs in a pot of boiling water.
Step 4
Plate one scoop of lentils, quinoa, and brown rice mixture into the center of the plate. Top with 1 poached egg. Around the edges of the plate add kale, pickled onions, diced carrots, shredded cabbage, and sliced watermelon radish.
Step 5
Drizzle with tahini dressing and serve.
Step 6
*There will be leftover vegetables lentils, quinoa and brown rice mixture. Poach 2 or 3 additional eggs for extra servings or store for the next day to have a second bowl or make a salad!
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Notes
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Delicious
Easy
Fresh
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