Description
A foundation recipe to make 5 whole-grain Breakfast Bowls for the workweek, Gluten-free and Vegan adaptable.
Ingredients
Units
- 5 cups cooked whole grains - quinoa, buckwheat, millet, kashi or buckwheat, steel cut oats, brown rice, teff, amaranth
- flaked coconut
- toasted almonds
- cocoa nibs
- honey (or maple)
- 1/2 cup warmed almond milk.
- roasted pumpkin or butternut,
- maple pecans,
- flax seeds,
- sprinkle of cinnamon,
- maple syrup,
- 1/2 cup warmed almond milk.
- fresh berries,
- goji berries,
- pumpkin seeds,
- flax
- coconut flakes
- warm almond milk.
- sliced banana
- tahini paste (or almond butter)
- honey (or maple)
- warm almond milk.
- 1/2 avocado,
- tomato,
- arugula,
- pumpkin seeds
- 1 egg (optional) poached, over easy, sunny side up, soft boiled) sriracha.Or sub crispy tofu.
- sprinkle with salt, pepper, a drizzle of olive oil and balsamic or gremolata
Instructions
- Cook the grains ahead for the whole week. Refrigerate.
- Each morning, heat ½ cup almond milk (if using) assemble bowls with your favorite toppings.
- Pour ½ cup warm almond (or soy, coconut or regular) milk over top.
- Enjoy!
- These are also easily packable . . . . if possible, pack without milk. Heat milk right before serving. 🙂
Nutrition
- Serving Size: Almond Joy Bowl- with 1 cup cooked quinoa
- Calories: 373
- Sugar: 10.5 g
- Sodium: 122 mg
- Fat: 13.7 g
- Saturated Fat: 3.1 g
- Carbohydrates: 54.4 g
- Fiber: 8.6 g
- Protein: 12.6 g
- Cholesterol: 0 mg
