Egg & Veggie Quinoa Breakfast Bowl
Servings: 2 servings
Calories: 712kcal
This Delicious Egg & Veggie Quinoa Breakfast Bowl will keep you full for hours! Healthy carbs, fats and protein for the win.
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Ingredients
- 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: 1/2 of recipe | Calories: 712kcal | Carbohydrates: 91g | Protein: 33g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 186mg | Sodium: 596mg | Fiber: 18g | Sugar: 6g