25-Minute Veggie-Filled Breakfast Bowls with White Beans
User Reviews
5
9 reviews
Excellent
25-Minute Veggie-Filled Breakfast Bowls with White Beans
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This hearty vegetarian breakfast bowl is loaded with broccoli, Brussels sprouts, tomatoes, and creamy white beans. Topped with a soft-boiled egg, it's best served with a buttery slice of crusty sourdough toast. Ready in just 25 minutes and excellent for meal prep, too!
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Ingredients
- 4 egg
- 3 Tablespoons extra virgin olive oil divided
- 1 cup tomatoes cherry or grape
- 2 cups broccoli florets
- 2 Tablespoons shallot finely chopped
- 1-2 garlic minced, cloves
- 2 cups Brussels sprouts shredded
- Pinch red pepper flakes
- 3 cups kale chopped, green
- 15 ounce cannellini beans drained and rinsed, can
- 2 Tablespoons parsley chopped, fresh
- 2 Tablespoons chives chopped, optional
- kosher salt to taste
- black pepper to taste, freshly ground
- Chili oil for garnish, optional
Instructions
- Soft-Boiled Eggs: Heat a large saucepan with water (enough to cover the eggs once they’re added) and bring to a boil. Gently lower the eggs into the boiling water using a slotted spoon and boil for 6 1/2 minutes. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and topping it off with water. Remove the eggs and place them directly in the ice bath for at least 2-3 minutes.
- Meanwhile, In a large skillet heat 2 tablespoons of olive oil over medium-high heat. Add the broccoli and whole tomatoes. As the tomatoes begin to blister, gently smash them with the back of a spoon to burst. Cook for about 4-5 minutes, adding a pinch of salt.
- Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Stir in shallot and garlic, sauteeing for 2 minutes.
- Add shredded Brussels sprouts with another pinch of salt, freshly ground black pepper, and red pepper flakes. Spread the Brussels in an even layer, letting them crisp up for about 3 minutes. Stir in the kale, parsley, and beans; cook for 3 minutes until the kale is wilted. Taste test and add another pinch of salt, as needed.
- Remove from heat. Peel the soft-boiled eggs (or prepare eggs as desired) and slice in half. Serve the vegetables and beans in a bowl, topped with egg, and chives or green onion. I recommend a hearty slice of sourdough toast, too!
Equipments used:
Notes
- To enjoy the vegetable bowl throughout the week, either leave the soft-boiled eggs unpeeled until ready to use or prepare your egg as desired each morning.
Nutrition Information
Show Details
Calories
292kcal
(15%)
Carbohydrates
27g
(9%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.02g
(1%)
Cholesterol
164mg
(55%)
Sodium
345mg
(14%)
Potassium
627mg
(13%)
Fiber
10g
(40%)
Sugar
3g
(6%)
Vitamin A
6269IU
(125%)
Vitamin C
124mg
(138%)
Calcium
261mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Sodium | 345mg | 14% |
| Potassium | 627mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 6269IU | 125% |
| Vitamin C | 124mg | 138% |
| Calcium | 261mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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