Breakfast Bowl Medley

Breakfast food for dinner is amazing, am I right?  

Waffles.  Pancakes.  Scrambled eggs and bacon.

There's something a bit exciting about eating the "wrong" food at the "wrong" time of day.  It feels so right.

Flip that idea on its head, and you get dinner for breakfast!

Why not fuel yourself up first thing in the morning with the likes of broccoli, quinoa, and any other vegetables that strike your fancy.

The below breakfast bowl will set you up for solid morning energy with 9 essential amino acids present in Aquino, beta carotene, Vitamin A, and antioxidants in the root veggie mash, omega fatty acids from the egg, and a wealth of dietary fiber, vitamins, and nutrients served up in the greens.  Balanced meal.  

Special Note:   I've included the ingredients and instructions below for a very specific version of a breakfast bowl, but feel free to modify it at will and make it yours.  For the seasonal vegetables, for example, use any greens and vegetables you like/can find at your local Farmers Market/grocery store.  Shopping locally and seasonally will assist your body in staying in tune with your natural environment.

Breakfast Bowl Medley

Yields 6 Servings

Ingredients

Garlic Quinoa
1 cup quinoa
2 cups water
2 garlic cloves, minced

Root Vegetable Mash
1/2 butternut squash
1 sweet potato
6 carrots
High heat oil of choice (i.e. ghee, coconut oil, avocado oil)

Seasonal Vegetables
1 head of broccoli
1 green zucchini
1 bunch of asparagus
1 yellow onion
2 garlic cloves
High heat oil of choice (i.e. ghee, coconut oil, avocado oil)

Desired seasonings:  I used 1/4 tsp cumin, 1/8 tsp cayenne, 1/4 tsp garlic powder, cracked black pepper and salt to taste

One sunny side up egg per serving

Directions

  1. Preheat oven to 400 degrees.
  2. Get your quinoa going by combining the quinoa, water, and garlic in a medium pot.  Bring the water to a boil, reduce the heat to a simmer, cover, and allow to cook for about 20 minutes, or until all of the water is absorbed and the quinoa has fluffed up.
  3. While the quinoa is going, prep your root vegetables for roasting.  Peel your sweet potatoes and carrots, cut them into 2" chunks, and cut your butternut squash in half (length wise).  Toss sweet potato and carrots in a bowl with a high heat oil of choice (ghee, avocado oil, or coconut oil) and salt and pepper.  Brush the flesh of the butternut squash with high heat oil of choice.  In a large roasting pan, arrange the carrots and sweet potato and place the butternut squash rind side up (flesh side down on the roasting pan).  Roast for 30 minutes, or until tender when poked with a  fork.  The butternut squash may require more time than the sweet potato & carrots.
  4. While root vegetables are roasting, prep your seasonal vegetables for roasting.  Cut your broccoli into florets, cut your zucchini into 1/2" half moons, dice the asparagus into 2" chunks, dice your onions, mince your garlic.  In a large sauté pan, warm oil over medium high heat.  Begin sautéing onions; once clear, add the zucchini.  Sauté zucchini for 2-4 minutes, then add asparagus and sauté for an additional 2-4 minutes.  Finally, add the broccoli. (Note:  if you're keen on reducing dirty dishes, you may roast your seasonal vegetables with your squash/carrot/potato. No harm there!  Simply add them in for the last 20 minutes of roasting.)
  5. In a large food processor, add the roasted carrots, sweet potato, and (peeled and seeded) butternut squash.  (The rind of the butternut squash should easily peel away, and you can remove the seeds with a spoon, discarding them or saving them for additional toasting, if you'd like to add them over the top of your bowl for some crunch.) Add desired seasonings and process in your food processor until pureed and well blended.
  6. In a large saute pan, heat high temperature oil over medium heat.  Crack 6 eggs into the pan, taking care not to break the yolk (I usually cook 3 eggs at a time).  As the whites of the egg begin to cook (they will begin to transition from clear to white), cover the pan and turn off the heat, cooking until the whites are thickened and completely white.  To cook your yolk more (over medium), a white film will begin to appear over the yolks.
  7. Prepare your breakfast bowl by scooping equal parts root vegetable mash, seasonal vegetables, and quinoa into your bowl, and topping with a sunny side up egg.  
  8. Season to taste with cracked black pepper and sea salt.

xox