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!
Ingredients:
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!
Instructions:
- Dice the red bell, zucchini and green onion.
- 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).
- Chop up the spinach and sweat it down with the other veggies.
- Add the beans and cooked quinoa and mix well. Heat through and season to taste.
- Add any salsa you like! I mix in several spoonfuls.
- Add diced avocado on top.
- 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!