Description
Delicious and nutritious breakfast bowls packed with protein, fiber, and colorful vegetables, perfect for a convenient grab-and-go meal.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 cup chopped spinach
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers
- 4 eggs (or egg substitutes)
- Salt and pepper to taste
- Olive oil for drizzling
- Avocado slices (optional)
Instructions
- Start by cooking the quinoa according to package instructions. Once done, allow it to cool completely.
- In a large mixing bowl, combine cooled quinoa, chopped spinach, halved cherry tomatoes, and diced bell peppers. Stir well until evenly mixed.
- In a separate bowl, whisk the eggs with salt and pepper. Heat a non-stick skillet over medium heat and drizzle a little olive oil. Pour the egg mixture into the skillet and scramble until fully cooked. Set aside to cool slightly.
- In meal prep containers, layer the quinoa mixture as the base and top with scrambled eggs. Add avocado slices on top if desired. Seal the containers and store in the refrigerator.
Notes
These bowls can be stored in airtight containers in the refrigerator for up to 5 days, or you can freeze the quinoa and veggie mixture separately from the eggs.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Meal Prep
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 240mg