Big Breakfast Bowl

with Vegetable Broth 


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).




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

1/2 tsp salt

Vine ripened Cherry tomatoes


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 tbsp Vegetable Broth 

1. For the roasted chickpeas: Preheat oven to 180 degrees. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in the olive oil, cumin, coriander powder, Veggie 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.


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