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Vegan Breakfast Bowl

Vegan Breakfast Bowl

Prep Time: 10 minutes 

Cook Time: 10 minutes 

Makes: 2-4 servings

This recipe is easy, delicious, and packed with protein! This serves 4, or 2 with plenty of leftovers! Switching out ingredients to your tastes is a breeze, so have fun with it! Honestly this is not just a breakfast bowl - We eat this for any meal we want! 

*TIP: If you aren’t vegan, top each portion with a poached egg!


2 zucchini 

1 large red bell pepper

2 stalks green onion

200 g baby spinach 

250 g white beans (try black beans or garbanzo beans  if you prefer)

250 g cooked quinoa

Several spoonfuls of roasted pepitas salsa (substitute with your favorite salsa) 

1 avocado

Your favorite Microgreens - Cabbage makes for an extra colorful garnish! 


  1. Dice the red bell, zucchini and green onion. 
  2. Sauté the veggies in a small amount of olive or coconut oil (I usually put the green onion in last as they don’t need much time in the pan). 
  3. Chop up the spinach and sweat it down with the other veggies. 
  4. Add the beans and cooked quinoa and mix well. Heat through and season to taste.
  5. Add any salsa you like! I mix in several spoonfuls. 
  6. Add diced avocado on top. 
  7. We finish these bowls different ways, sometimes drizzling jalapeño olive oil or fresh cashew crema but always be sure to top them with your favorite fresh ordered microgreens!
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