Happy Thursday Everybody! Today I have a quick and easy breakfast bowl that will give you an incredible amount of energy for the day. Cory and I had to trek to South Beach on a Saturday last month, and we stopped into Dirt//Eat Clean, a new farm to counter restaurant on 5th Street that is TO DIE FOR. If you do stop in be prepared to spend about $20-$25 per person if you get an entree, app and a juice or cappuccino. My choice was a turkey bacon energy bowl with a mean salsa verde. After we left I literally felt like I had boundless amounts of energy. Once again reminding me how important it is to fuel my body with whole foods and not the junk that usually can creep in on the weekends.
Speaking of weekends, I am not a big meal planner, but there are a few items that I like to make on Sunday or Monday to have on hand to use at the drop of a dime. I like to clean and cut my veggies, make 1-2 cups of quinoa, lentils and roast some veggies, chicken and sweet potatoes. Having the basics on hand makes cooking breakfast, lunch or dinner quicker and a lot more convenient. So on days where Cory is home for breakfast I like to separate leave my daily avocado on ezekiel with an over easy egg and way too much hot sauce behind, and make something like this quinoa energy bowl or my flourless flax pancakes. I really wanted to recreate a bowl similar to the one from DIRT//Eat Clean. Not only is it less expensive, but it offered the same amount of energy that I a few Saturday’s ago. You can even customize your bowl with different veggies, grains and protein to satisfy your own particular palate.
Ingredients (Per 2 Bowls):
1 Cup Cooked Quinoa Quinoa
1 Small Roasted and Cubed Sweet Potato
1 Onion
1 Red Pepper
1/2 Jalapeño Seeded and Chopped
2 Green Onions
1 Pint Cherry Tomatos
1-2 C Kale
1 tbs White Vinegar
Olive Oil
Salt and Pepper
2 Eggs
Directions:
1-Cook quinoa according to package. I added onion, garlic and pepitas (pumpkin seeds) to pan before adding quinoa and liquid.
2- Peel and cube sweet potato. Dress in olive oil, salt, pepper and cinnamon. Roast at 400 degrees for 25 minutes or until tender.
Create The Bowl:
Heat olive oil in medium pan add onion and cook until onion begins to soften then add jalapeño until cooked through. Add tomatoes and cook until blistered. Add sweet potato until warm and add kale until it begins to wilt, but remains bright green. Add a little extra oil if necessary.
Egg:
Fry, scramble or poach the incredible, edible egg! I have a fried egg almost every morning, but this bowl pairs extremely well with a light and fluffy poached egg. Here is a quick and easy recipe for a delectable poached egg. It may take a few tries, but once you master it…it is WELL worth the wait!
Now build yourself a scrummy, yummy bowl right this very minute…or as soon as you get home. Enjoy and tag me on Instagram of your delicious and nutritious Energy Bowls!
If you are looking for something to kickstart your spring fitness regimen join my girl Erin from Living Lately and her #SpringSoul challenge!
