recipe-7@2x

Step 1 : Rinse the quinoa under cold water until water is clear.

Place quinoa and water (or vegetable broth) into a pot. Bring to a boil, reduce heat and let it simmer for 15 to 20 minutes or until the liquid is absorbed.

  • Meanwhile, place the cubed sweet potato on a baking sheet with 1 tablespoon of olive oil, salt, and pepper. Toss to evenly coat the potato cubes.
  • Bake sweet potato in a preheated oven at 400°F (200°C) for 20-25 minutes or until done, tossing midway.
  • On the stove top, heat 1 tablespoon of olive oil over medium heat and sauté chickpeas with the paprika for about 5 minutes, stirring occasionally. Remove from heat and set aside.

Step 2 : In another pan, add a little oil and fry the eggs to your preferred style.

Assemble the bowls by adding cooked quinoa, sautéed chickpeas, roasted sweet potato, torn kale, diced tomato, and avocado slices evenly amongst two bowls. Top with the fried egg.

  • For the Kale Smoothie, blend together kale, banana, mixed berries, chia seeds, and almond milk until smooth and creamy.
  • Serve the Quinoa Breakfast Bowl with the Kale Smoothie on the side.
  • Enjoy this balanced and nutritious Healthy Weekend Breakfast brunch.

Ingredients:

    • 1/2 cup uncooked quinoa
    • 1 cup water or vegetable broth
    • 1 sweet potato, cubed
    • 2 cups kale, de-stemmed and torn
    • 1/2 cup chickpeas, rinsed and drained
    • 2 tomatoes, diced
    • 2 avocados, sliced
    • 4 eggs
    • 2 tablespoons olive oil
    • 1/2 tablespoon paprika
    • Salt and pepper, to taste

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