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Big Breakfast Bowl

with Vegetable Broth
recipe-difficulty
Easy peasy
recipe-serves
2
ready-in
25 mins
Big Breakfast Bowl

Slow Sunday mornings when all you have to think about is what to eat for breakfast is one of the great joys in life. This Breakfast bowl takes it to a whole new level, and perfect for using up any leftover quinoa from the night before.

We recommend making a batch of the roasted chickpeas ahead of time and using throughout any of these dishes (or omit if you don’t have them on hand).

 

Breakfast & Brunch
Modern Wellness Cuisine
Pantry Items
View in metric
  •  1 tbsp Vegetable Broth 
  • 2 tbsp olive oil
  • 1/2 Bunch of Kale leaves
  • 2 eggs
  • 4 button mushrooms
  • 1/4 cup black quinoa, uncooked
  • 1 tbsp pepitas
  • 1 tbsp LSA (ground linseed, sunflower seed, and almond mix)
  • 1/2 tsp salt
  • Vine-ripened Cherry tomatoes
  • Sauerkraut
  • Rocket leaves
  • Beetroot hummus
  • 2 cloves of garlic, finely sliced
  • 1 can of organic chickpeas
  • Spices: 1/2 tsp Cumin, 1/2 tsp Coriander
  1. For the roasted chickpeas: Preheat oven to 350°F. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in the olive oil, cumin, coriander powder, Vegetable Broth, and 1 tsp salt then place on a roasting tray lined with baking paper and roast for 30-40 minutes or until chickpeas are crunchy and golden brown.
  2. Make quinoa according to packet instructions then set aside.
  3. In a frypan, cook the button mushroom slices in a little coconut oil (or clarified butter) until golden brown then set aside.
  4. Then slice half of the kale leaves and fry with the garlic in a pan to soften.
  5. Add more coconut oil (or clarified butter) and fry the eggs until the edges are crispy - place a lid over the frypan to cook the eggs sunny side up.
  6. Place all the ingredients into the serving bowls, season to taste, and serve.

Note: Adjustments may be needed for seasoning and cooking times based on personal preferences and equipment used.