Spring Breakfast

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

• 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

• 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