Egg & Veggie Quinoa Breakfast Bowl
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Egg & Veggie Quinoa Breakfast Bowl
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This Delicious Egg & Veggie Quinoa Breakfast Bowl will keep you full for hours! Healthy carbs, fats and protein for the win.
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Ingredients
- 4 Dr. Praeger's Root Veggie Hashbrowns
- 1 tablespoon Oil for cooking
- 1 medium bell pepper chopped
- 1 small yellow onion diced
- 1 cup of mushrooms sliced
- 2 cups cooked quinoa
- 1 cup kale leaves massaged with oil
- 2 large eggs
- salt and pepper to taste
additional toppings as desired
- Sriracha
- shredded cheese
- purple carrots
Instructions
- Heat 4 Root Veggie Hash Browns according to package instructions. Keep warm until ready to serve.
- Stir fry veggies: Add about half tablespoon oil to large skillet over medium heat. Add diced onion and chopped bell pepper stirring frequently until onion is fragrant – about 3 minutes. Add in sliced mushrooms and continue stirring for another 2-3 minutes until soft. You can also add kale here and cook down about 2 minutes or keep raw. Transfer veggies to plate; set aside.
- Fry eggs: add about half tablespoon of oil or ghee to pan and cook eggs to your liking.
- Assemble bowls: Evenly disperse quinoa and kale into two serving bowls. Top with veggies, 2 Root Veggie Hash Browns each and eggs. Add desired toppings and dig in!
Nutrition Information
Show Details
Serving
1/2 of recipe
Calories
712kcal
(36%)
Carbohydrates
91g
(30%)
Protein
33g
(66%)
Fat
27g
(42%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
13g
Cholesterol
186mg
(62%)
Sodium
596mg
(25%)
Fiber
18g
(72%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Serving | 1/2 of recipe | |
| Calories | 712kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 33g | 66% |
| Fat | 27g | 42% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 186mg | 62% |
| Sodium | 596mg | 25% |
| Fiber | 18g | 72% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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