🥣 Winter Breakfast Bowls
"A hearty breakfast to keep you warm this winter! Roasted veggies, sautéed kale, and a perfectly fried egg over quinoa. 🥣✨
Ingredients:
For the Bowl:
1 cup cooked quinoa
1 cup roasted root vegetables (e.g., sweet potatoes, carrots, and parsnips)
2 cups kale, chopped
2 large eggs
1 tablespoon olive oil
Salt and pepper, to taste
For the Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Directions:
Prepare the Vegetables: Preheat oven to 400°F (200°C). Toss chopped root vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and caramelized.
Sauté the Kale: Heat olive oil in a skillet over medium heat. Add kale, a pinch of salt, and cook until wilted (about 3 minutes).
Cook the Eggs: Fry the eggs in a nonstick skillet until the whites are set and the yolks are runny (or to your preference).
Make the Dressing: Whisk together olive oil, lemon juice, Dijon mustard, and honey in a small bowl.
Assemble the Bowl: Divide quinoa between bowls. Top with roasted vegetables, sautéed kale, and a fried egg. Drizzle with dressing and serve warm.
Pro Tips:
Add sliced avocado or toasted seeds for extra richness.
Use leftover roasted vegetables to save time.
Swap quinoa for farro or brown rice for variety.
Nutritional Information:
⏰ Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
🔥 Kcal: 350 per serving | 🍽️ Servings: 2
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