Breakfast Bowl

Savory Breakfast Bowls

When Saturday rolls around, we usually have a bit of this and a bit of that left in the refrigerator — a few green onions, a handful of kale, a serving of roasted veggies. Breakfast bowls are the perfect way to use the last of the week’s produce. They’re exactly what you need to get your day started.

I particularly love this recipe for its perfect balance. Starting with a base of healthy quinoa carbohydrates that give you a burst of energy, followed by a punch of protein and iron from kale and eggs, and finishing with heart-healthy avocado fats and fiber-packed sweet mango, this is a delicious breakfast to fuel your day.

Building The Perfect Breakfast Bowls

These bowls combine simple, wholesome ingredients into an easy nutritious meal. They’re completely customizable depending on what you like  but there’s a  formula that always works.

Carbohydrate Base – quinoa, barley, farro or potatoes

Protein Topping – Eggs are the cornerstone of a delicious breakfast bowl, but you could also use tempeh, tofu or chicken sausage.

Vegetables – Blistered tomatoes, wilted greens, grilled corn, roasted bell peppers, the options are endless.

Fruit – I love the addition of a tangy, fresh, bright fruit. My favorites are antioxidant rich options like mangoes, pomegranate seeds, blueberries, and goji berries.

Best Breakfast Bowl Recipe

If you make this recipe, we’d love to see it on Instagram! Just use the hashtag #THEFRESH20 so we can see what’s cooking in your kitchen.


Breakfast Bowl

  • Author: The Fresh 20
  • Prep Time: 3
  • Cook Time: 5
  • Total Time: 8 minutes
  • Yield: 2-3 bowls 1x


A hearty breakfast bowl filled with nutty quinoa, scrambled eggs, sautéed kale, creamy avocado, tangy mango and a drizzle of hot sauce.



  • 1 Tablespoon olive oil
  • 1/2 bunch kale, chopped (2 1/2 cups)
  • 1 clove garlic, minced
  • 6 eggs, beaten
  • dash of kosher salt and pepper
  • 1 avocado, sliced
  • 2 cups cooked quinoa
  • hot sauce or salsa *optional
  • 2 mangoes, sliced


  1. Heat large non-stick skillet over medium heat and add the oil and garlic for 1 minute.
  2. Add the kale until wilted then add eggs, salt and pepper and scramble in the skillet until just set.
  3. Serve over the the quinoa with sliced avocado and hot sauce with a side of mango.

  • Category: breakfast





Comments on this entry are closed.

Next post:

Previous post: