What’s Cooking — Breakfast Bowls

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What's Cooking — Breakfast Bowls

Photo: Thepigandquill.com

During the warmer months, you can fuel up for the day easily with a breakfast bowl. It all began with the popularity of Acai bowls—essentially blended smoothies topped with crunch granola, seeds and frozen fruit. Whether you go the sweet or savory route in the early morning, we cover it all. Check out all these healthy and fun recipes for breakfast bowls. We think you’ll bowl over for these yummy meals.

Vegan Berry Crunch Smoothie Bowl

What's Cooking — Breakfast Bowls

Photo: Domesticate-me.com

If you can’t wake up without the comforting bowl of crunchy cereal, then this berry crunch bowl from Domesticate Me is the one for you. Sweet and satisfying, this bowl also packs a punch of nutrients with greens, chia seeds and frozen berries. Sprinkle on some granola to really make it pop.

Ingredients

  • 1 cup chopped kale or baby spinach
  • 1 tablespoon of chia seeds
  • 1 cup of unsweetened almond milk
  • 1½ cups of frozen mixed berries
  • ½ a frozen banana
  • 1-2 teaspoons of light agave
  • Sliced bananas and strawberries, chia seeds, chopped almonds, unsweetened coconut shavings and granola to garnish
  • Directions
    Place the kale or spinach, chia seeds and milk in a blender or food processor. Puree until smooth, scraping down the sides of the blender periodically. Pour into a bowl and garnish.

    Amaranth, Quinoa, and Polenta Porridge

    What's Cooking — Breakfast Bowls

    Photo: Willcookforfriends.com

    For those mornings when you want something filling like pancakes, this porridge and quinoa bowl will stick to the ribs. These hearty grains will keep you energized well through the day. This recipe by Will Cook For Friends calls for a little milk of your choice for a creamier taste.

    Ingredients

  • 1/3 cup of dry amaranth seeds
  • 1/3 cup of dry quinoa
  • 1/3 cup of dry polenta/coarse grits
  • 3 1/2 cups of water
  • Milk or non-dairy substitute, to taste
  • Cinnamon, maple syrup, fruit/berries, nuts, seeds to garnish
  • Directions
    Add the amaranth, quinoa, and polenta to a medium saucepan along with all of the water. Bring to a boil and then reduce the heat to low and simmer uncovered, for 16-18 minutes. Once most of the water has been absorbed and the grains are tender to chew, remove from the heat and serve immediately. Top with a little milk or non-dairy substitute and pile on the garnishes.

    Classic Acai Bowl

    What's Cooking — Breakfast Bowls

    Photo: Thepigandquill.com

    A classic Acai bowl is a breakfast for champions. I love the ease and taste of this simple recipe by The Pig and Quill.

    Ingredients

  • 4 ounces of unsweetened almond milk
  • 1 banana
  • 1 cup of strawberries
  • 1 cup of blueberries
  • Açaí smoothie pack
  • Sliced bananas, strawberries, kiwi, granola, sliced almonds, coconut chips and honey to garnish
  • Directions
    Run Acai smoothie pack under hot water to soften. Load all smoothie ingredients into blender and blend until smooth. Divide smoothie between two bowls and top with garnishes.

    Decadent Chocolate Quinoa

    What's Cooking — Breakfast Bowls

    Photo: Theawesomegreen.com

    Satisfy your sweet tooth with this hearty but oh-so-chocolatey quinoa bowl from The Awesome Green.

    Ingredients

  • Half cup of quinoa
  • 1 cup of water
  • 1 cup of coconut milk
  • 2 teaspoons of raw cacao powder
  • 1 ounce of vegan dark chocolate, chopped
  • 2 teaspoons of organic raw honey or agave nectar
  • 2 teaspoons of chia seeds
  • Pinch of sea salt
  • Toasted nuts and coconut flakes to garnish
  • Directions
    Place quinoa and water in a pan over medium heat and bring to boil; cover with a lid and let simmer for 15 minutes. Once all the water is absorbed, turn the heat low, add coconut milk, honey, chia seeds and cacao powder. Mix to combine. Transfer into serving bowls, garnish with toasted nuts, chocolate and coconut flakes and serve warm.

    Sweet Potato with Beet Greens and Avocado

    What's Cooking — Breakfast Bowls

    Photo: Theroastedroot.net

    Although I’m not a big fan of beets, this savory bowl by the Roasted Root has me smitten. Sweet potato, beet roots, spinach and avocado really make a great base for a perfectly cooked fried egg. Sprinkle some sunflower seeds, salsa and Greek yogurt to round out the taste.

    Ingredients

  • 1 large sweet potato, roasted and sliced
  • 1 tablespoon grapeseed or olive oil
  • 3 cloves garlic, minced
  • 2 bunches beet greens, washed and chopped
  • 5 ounces baby spinach
  • 4 to 8 eggs (fried, scrambled, or poached)
  • 1 large avocado, sliced
  • Salt and cracked pepper to taste
  • Sunflower seeds, chia seeds, hot sauce, salsa. Greek yogurt to garnish
  • Directions
    In a large skillet, add the oil and heat to medium-low. Saute garlic until fragrant, about 1 minute. Add the chopped greens and spinach and cover the skillet with a lid. Allow greens to cook until softened, about 2 to 3 minutes. Divide greens between 4 bowls. Add sweet potato, avocado, and fried eggs. Serve with sunflower seeds, chia seeds, salsa, and/or a dollop of plain Greek yogurt.

     

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