Go Back
A colorful savory breakfast bowl with quinoa, sautéed kale, blistered tomatoes, sliced avocado, and a poached egg on top.

Savory Breakfast Bowl

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 1 cup cooked quinoa
  • 2 large egg s
  • 2 cups fresh kale, stems removed and chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 small avocado , sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon sal t
  • 1/4 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon pumpkin seeds

Method
 

  1. Heat olive oil in a skillet over medium heat and sauté kale until wilted, approximately 3 to 5 minutes.
  2. Season kale with salt and lemon juice, then remove from heat.
  3. In the same skillet, blister the cherry tomatoes for 2 minutes until the skins begin to soften and burst.
  4. Bring a small pot of water to a simmer and poach the eggs for 3 minutes until whites are set and yolks remain liquid.
  5. Divide the warm cooked quinoa into two serving bowls.
  6. Arrange the sautéed kale, blistered tomatoes, and sliced avocado over the quinoa base.
  7. Place one poached egg on top of each bowl.
  8. Garnish with pumpkin seeds, salt, and black pepper before serving.