Beet Sweet Breakfastbrunch Bowl Recipes
MEAL PREP BEET QUINOA BREAKFAST BOWLS
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
Categories Breakfast
Time 10m
Number Of Ingredients 11
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
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
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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