High Protein Breakfast Bowls
Start your day with a comforting and nutritious high protein breakfast bowl, featuring quinoa, eggs, and fresh vegetables, all topped with creamy avocado and optional feta cheese.
Ingredients
Grains
- 1 cup quinoa, rinsed A complete protein base for the bowl.
Vegetables & Greens
- 2 cups fresh spinach Can substitute with kale.
- 1/2 cup cherry tomatoes, halved Add for freshness and color.
Proteins
- 4 large eggs Scrambled or poached.
Toppings
- 1 medium avocado, sliced Adds creaminess and healthy fats.
- to taste feta cheese, crumbled Optional for a tangy taste.
- 2 tablespoons nutritional yeast For a cheesy flavor without dairy.
Oils
- 1 tablespoon olive oil For sautéing the greens.
Instructions
Preparation
- Rinse quinoa under cold water. Combine with 2 cups of water in a pot, bring to a boil, then reduce heat. Simmer until fluffy, about 15 minutes.
- In a skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 3–4 minutes.
- In the same skillet, crack the eggs and scramble until just set. Season with salt and pepper to taste.
Assembly
- In a serving bowl, layer a scoop of quinoa, followed by the wilted spinach, and top with scrambled eggs.
- Slice avocado and arrange on top. Sprinkle with cherry tomatoes and optionally add crumbled feta. Finish with a sprinkle of nutritional yeast.
Notes
Store leftover components separately in airtight containers in the fridge for up to 3 days. Reheat quickly for a fresh breakfast.