Egg & Veggie Quinoa Breakfast Bowl with root veggie hash browns
This Delicious Egg & Veggie Breakfast Bowl will keep you full for hours! Healthy carbs, fats and protein for the win.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 4 Dr. Praeger’s Root Veggie Hashbrowns
- 1 tablespoon oil for cooking
- 1 medium bell pepper, chopped
- 1 small yellow onion, diced
- 1 cup of mushrooms, sliced
- 2 cups cooked quinoa
- 1 cup kale leaves, massaged with oil
- 2 large eggs
- salt and pepper to taste
additional toppings as desired
- sriracha
- shredded cheese
- purple carrots
Instructions
- Heat 4 Root Veggie Hash Browns according to package instructions. Keep warm until ready to serve.
- Stir fry veggies: Add about half tablespoon oil to large skillet over medium heat. Add diced onion and chopped bell pepper stirring frequently until onion is fragrant – about 3 minutes. Add in sliced mushrooms and continue stirring for another 2-3 minutes until soft. You can also add kale here and cook down about 2 minutes or keep raw. Transfer veggies to plate; set aside.
- Fry eggs: add about half tablespoon of oil or ghee to pan and cook eggs to your liking.
- Assemble bowls: Evenly disperse quinoa and kale into two serving bowls. Top with veggies, 2 Root Veggie Hash Browns each and eggs. Add desired toppings and dig in!
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 712
- Sugar: 6
- Sodium: 596
- Fat: 27
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 91
- Fiber: 18
- Protein: 33
- Cholesterol: 186
Keywords: power bowl, filling breakfast recipes, plant based breakfast