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.
We believe in breakfast as the biggest meal of your day. Here are some of my other favorite hearty breakfasts:
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.
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Best Breakfast Bowl Recipe
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- Total Time: 8 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
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
- Heat large non-stick skillet over medium heat and add the oil and garlic for 1 minute.
- Add the kale until wilted then add eggs, salt and pepper and scramble in the skillet until just set.
- Serve over the the quinoa with sliced avocado and hot sauce with a side of mango.
- Prep Time: 3
- Cook Time: 5
- Category: breakfast
- Method: Stove-top
- Cuisine: American
- Calories: 600
- Sugar: 25.5g
- Sodium: 172mg
- Fat: 24.3g
- Saturated Fat: 4.8g
- Carbohydrates: 79g
- Fiber: 12.3g
- Protein: 21.2g
- Cholesterol: 246mg