Meal Prep Beet Quinoa Breakfast Bowls

About This Recipe

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!

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

Instructions

1. Heat up quinoa if you prefer. Set aside.
2. 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.
3. 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.
4. Assemble the bowl - add quinoa, cooked kale, sliced beets, poached egg, avocado, and hot sauce.