Savory Quinoa Breakfast Bowl With Egg
Healthy, easy to make, and topped with a creamy sesame dressing. This savory quinoa breakfast bowl makes a delicious brunch or even lunch
Servings 2
Calories 561kcal
Ingredients
- ¾ cup quinoa
- 1 teaspoon sesame oil
- 3 bok choy, baby ends slices
- 1 avocado
- 4 eggs
- oil for cooking
- Sesame Dressing
- ½ cup tahini
- ¼ cup sunflower seeds
- 1 garlic
- ⅓ cup avocado oil
- 2 tbs maple syrup
- 1 teaspoon sesame oil
- ¼ cup filtered water
Instructions
- In a mini food processor. Combine all the ingredients for the dressing. Blend on high until desired texture is achieved.
- Cook the quinoa according to package directions if you haven’t already.
- Heat a pan over medium-high (use oil if needed). Add in the bok choy and cover. Cook 3-4 minutes using tongs to flip so it doesn’t burn. Bok choy should be cooked but still crunchy. Remove the lid and drizzle with sesame oil. Set aside.
- Add more oil to the pan if needed. Crack the eggs and sprinkle salt if desired. Cook to preference.
- Assemble the bowl by placing the quinoa in first, then the bok choy, eggs, and avocado. Finally, top with 1-2 tbs of the dressing and enjoy!
Video
Notes
- To make this breakfast bowl a 15-minute meal, simply have the quinoa cooked ahead of time. This way, you just need to re-heat it.
- Adjust the texture of the dressing to your preference. With the recipe listed, the dressing is very thick. Add more water if you prefer it to be thinner.
- One thing to note is that the nutrition breakdown does not include the dressing—just the bowl.
- Nutrition for dressing: 106kcal 4g carbs 2g protein 10g fat For 1 tbs
Nutrition
Calories: 561kcal | Carbohydrates: 53g | Protein: 24g | Fat: 29g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 245mg | Potassium: 968mg | Fiber: 13g | Sugar: 3g | Vitamin A: 8174IU | Vitamin C: 86mg | Calcium: 278mg | Iron: 6mg