Spring Breakfast

  • beet quinoa bulg

By the Bowl

No need to ramble on the importance of breakfast and the endless possibilities attached to the meal. There is however a need to showcase some beautiful spring breakfast bowls that you’re going to want to start making ASAP. Put your eggs and avocado toast aside for a quick

minute; you’re going to want to whip out some porcelain bowls, a blender, and some deliciously fresh ingredients. Talk about a killer jumpstart to your day. Sweet, savory, and all things in between (we’re looking at you carrot cake quinoa! Yum.)

Beet and Berry Smoothie Bowl via With Food and Love

  • 1 cup frozen or fresh berries
  • ½ cup red beets, diced small {approximately 1 medium sized beet}
  • 1 banana
  • ¼ cup ground flax
  • 2 handfuls greens {baby kale or baby spinach}
  • ½ cup unsweetened almond milk

Full recipe here

Carrot Cake Quinoa Breakfast Bowls via Destination Delish

  • ? cup uncooked quinoa
  • 1 ¾ cups unsweetened coconut and/or almond milk
  • ¾ cup grated carrots
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter + more for topping
  • Pinch of salt
  • ¼ cup chopped and toasted walnuts

Full recipe here

Farro Avocado Breakfast Bowl via Local Milk

for bowl
  • 1 cup farro
  • 4 cups water
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 2 soft boiled eggs, sliced in half
  • fresh basil
  • 2 scallions, thinly sliced
  • 1/2 cup microgreens (radish, arugula, whatever will do)
  • 1 ripe avocado, diced
  • 5.5 oz (160 g) extra firm tofu, shredded on the large holes of a box grater
for miso vinaigrette
  • 2 teaspoons white miso paste
  • juice and zest of a whole lemon
  • 2 teaspoons tamari or shoyu
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon sumac

Full recipe here

By Alexis Bendjouia

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