Soy-Free Wholesome Breakfast Bowl

Start your day with a burst of fresh, nourishing flavors in this Soy-Free Wholesome Breakfast Bowl, a vibrant and balanced meal crafted for health-conscious food lovers. Featuring fluffy quinoa simmered in water or vegetable broth, this breakfast bowl comes alive with sautéed spinach, juicy cherry tomatoes, creamy avocado, and protein-rich chickpeas. A zesty lemon-olive oil dressing ties the dish together, while optional pumpkin seeds add a delightful crunch. Ready in just 30 minutes, this nutrient-packed recipe is completely vegan, gluten-free, and perfect for those seeking a soy-free breakfast alternative. Whether you're fueling up for a busy day or savoring a mindful morning, this wholesome dish offers a satisfying, plant-based way to start your day.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 1 cup Quinoa
• 2 cups Water or low-sodium vegetable broth
• 2 cups Spinach, fresh
• 1 cup Cherry tomatoes, halved
• 1 Avocado, diced
• 1 cup Chickpeas, cooked or canned (drained and rinsed)
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice, freshly squeezed
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 2 tablespoons Pumpkin seeds (optional, for garnish)

Directions

Step 1

Rinse the quinoa thoroughly under cold water in a fine-mesh sieve to reduce bitterness.

Step 2

In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is fully absorbed.

Step 3

Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes. Fluff it with a fork and set aside.

Step 4

While the quinoa is cooking, heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for 2-3 minutes or until wilted. Remove from heat.

Step 5

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, salt, and black pepper to create a simple dressing.

Step 6

Assemble the bowls: Divide the cooked quinoa between two bowls. Top each bowl with sautéed spinach, cherry tomatoes, diced avocado, and chickpeas.

Step 7

Drizzle the lemon olive oil dressing evenly over both bowls.

Step 8

If desired, sprinkle with pumpkin seeds for added crunch.

Step 9

Serve immediately and enjoy your soy-free wholesome breakfast bowl!

Nutrition Facts

Serving size	(1606.0g)

Amount per serving	% Daily Value*
Calories	1667.7

Total Fat 78.7g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3064.5mg	0%
Total Carbohydrate 184.5g	0%
Dietary Fiber 36.6g	0%
Total Sugars 17.2g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 456.2mg	0%
Iron 18.6mg	0%
Potassium 3956.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 15.1%

Carbs: 43.3%