Beet Sweet Breakfastbrunch Bowl Recipes

MEAL PREP BEET QUINOA BREAKFAST BOWLS

Meal Prep Beet Quinoa Breakfast Bowls image

Beet Quinoa Breakfast Bowls come together in under 10 mins and make a healthy and easy gluten free and vegetarian breakfast - great for meal prep or on-the-go!

Provided by Kelly

Time 10m

Number Of Ingredients 11

Ingredients

3/4 cup quinoa, cooked
3/4 cup cooked beets, sliced - I used Love Beets (95 grams)
2-3 cups packed kale (85 grams)
1 teaspoon avocado oil
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1/4 medium avocado (40 grams)
1-2 large eggs
splash of apple cider vinegar
salt and pepper, to taste
hot sauce, for topping

Steps:

Heat up quinoa if you prefer. Set aside.
Heat a medium-sized skillet over medium heat add avocado oil and let it get hot (about 30 seconds). Add kale and sauté for 3-4 minutes, adding in garlic powder and lemon juice halfway through, until cooked through and wilted down.
While kale cooks, poach the egg - crack an egg into a small bowl and set aside. Fill a medium sized sauce pan with a few inches of water and let it come to a simmer. Add a splash of apple cider vinegar to the water once it simmers. Using a spoon, swirl the water to create a whirlpool and slowly drop the egg into the water. Let it cook for 3 minutes and remove with a slotted spoon.
Assemble the bowl - add quinoa, cooked kale, sliced beets, poached egg, avocado, and hot sauce.

Nutrition Facts : ServingSize 1 g, Calories 431 kcal, Carbohydrate 55 g, Protein 17 g, Fat 19 g, Fiber 10 g, Sugar 12 g

ROASTED BEETS 'N' SWEETS

Roasted Beets 'n' Sweets image

This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.

Provided by DRUMNWRITE

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

6 medium beets, peeled and cut into chunks
2 ½ tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Nutrition Facts : Calories 195 calories, Carbohydrate 33.6 g, Fat 5.9 g, Fiber 6.3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 447.8 mg, Sugar 11.5 g

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