21 Healthy Breakfast Bowls You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. 5-Minute Breakfast Quinoa

Breakfast Quinoa Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

This easy quinoa breakfast bowl makes a great alternative to oatmeal and great way to use up leftover quinoa. Top with your choice of fruit and enjoy!

Ingredients

• 1 cup cooked quinoa
• 1/2 cup unsweetened almond milk
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• pinch of salt (optional)
• 1 tbsp maple syrup (optional)
• 1 cup unsweetened almond milk
• 1 cup water
• 1 cup uncooked quinoa (rinsed)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp maple syrup (optional)

Instructions

1. For 5-minute breakfast quinoa, add the cooked quinoa and milk to a small saucepan with the vanilla, cinnamon and maple syrup, if using. Stir over medium heat until heated through.
2. To cook quinoa from scratch, bring the milk and water to a light boil in a medium saucepan. Add the quinoa, vanilla, cinnamon, salt and maple syrup, if using, and stir to combine. Cover and reduce heat to medium-low. Simmer lightly for 15 minutes then remove from the heat. Lift lift and fluff with a fork.
3. To serve, scoop quinoa into a bowl and top with your choice of toppings.

2. Citrus Power Bowl

Citrus Power Bowl: Cottage Cheese With Nectarine and Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT0S · Total: PT10M · Yield: 1

This citrus power bowl is the perfect way to get energized first thing in the morning.

Ingredients

• 2 nectarines or one orange, peeled and sectioned
• 1/4 cup whole or slivered almonds
• 1 cup of Hood Cottage Cheese with Honey & Pear
• Finely chopped fresh rosemary
• Optional: fresh berries and Chia seeds

Instructions

1. Arrange the ingredients in wedges around the bowl so that the ingredients each look like a “slice” in the power bowl.
2. Drizzle lightly with honey.
3. Sprinkle Chia seeds on top if you like.

3. Carrot Cake Flaxseed Pudding

Carrot Cake Flaxseed Pudding Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’]

Carrot cake flaxseed pudding is a healthy, quick and easy breakfast, dessert or snack, made in 20 minutes, with just 5 minutes prep & no cooking or baking required. Made with sprouted flaxseed for added nutrients. Gluten free, dairy free, refined sugar free, vegan, paleo & whole30.

Ingredients

• 2/3 cup tiger nut milk
• 4 tablespoons sprouted ground flax seed
• 2.5 ounces finely grated carrot (plus extra for topping if desired)
• 1 teaspoon Ceylon cinnamon powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground mixed spice
• 2 teaspoons orange zest (zest from approx 2 medium oranges)
• 1 tablespoon activated walnuts (finely chopped)
• 1 tablespoon raisins
• 1 medjool date (or)
• 1/2 teaspoon sweet freedom syrup (or to desired sweetness)

Instructions

1. Stir all the ingredients, except the activated walnuts and raisins, together in a mixing bowl with a fork (if using optional medjool date then blend it with the tiger nut milk in a blender on high for 2 minutes or until fully combined).
2. Place the mixing bowl in the fridge for at least 15 minutes.
3. Remove from the fridge, divide the pudding evenly between two serving bowls and serve with chopped activated walnuts, raisins and extra grated carrot.
4. For a thicker consistency add more flaxseed or leave to set in the fridge for longer. For a thinner consistency, add more tigernut milk, 1 teaspoon at a time, until the desired consistency is achieved.

4. Spicy Oatmeal with Saffron

Spicy Oatmeal with Saffron is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Rolled oats, 1 cup
• Water or vegetable broth, 3 cups
• Saffron threads, 8–10
• Olive oil, 1 teaspoon
• Red chili flakes, 1/4 teaspoon
• Ground cumin, 1/4 teaspoon
• Salt, 1/4 teaspoon
• Optional toppings: toasted almonds, 2 tablespoons; yogurt, 1/2 cup; cilantro, 2 tablespoons; lemon zest

Instructions

1. 1. Spicy Oatmeal with Saffron: Steep saffron threads in hot water for 5 minutes.
2. 2. In a saucepan, bring saffron-infused liquid to a boil briefly, then add oats; reduce heat to simmer.
3. 3. Cook 5–7 minutes, stirring occasionally, until oats are creamy; stir in chili flakes, cumin, and salt.
4. 4. Ladle into bowls and top with desired toppings such as yogurt, almonds, cilantro, and a squeeze of lemon.

5. Sweet Potato Breakfast Bowls

Sweet Potato Breakfast Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

Sweet potato breakfast bowls are a wholesome and delicious way to start the day. All you need is baked sweet potato and you’re ready to load it up with your favourite toppings!

Ingredients

• 1/2 cup mashed sweet potato (1 small whole baked sweet potato or half a large baked sweet potato)
• peanut butter (almond butter or other nut or seed butter of choice)
• almonds (walnuts, pecans or any other nut or seed)
• fresh berries or banana
• dried fruit
• granola or cereal

Instructions

1. Spread cooked, mashed sweet potato in a bowl or place one small whole baked or half of a medium to large baked sweet potato in a bowl.
2. Top with peanut butter, berries, banana, coconut yogurt, cacao nibs, granola or another other toppings of choice.

6. Beef Protein Bowl

Beef Protein Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘3’, ‘3 people’]

This beef protein bowl is packed with over 40 grams of protein in one serving. It’s healthy, flavorful, and low carb for a great lunch, breakfast or dinner.

Ingredients

• 2½ teaspoons olive oil
• 1 pound ground beef
• kosher salt and black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 large shallot, chopped (about 1/4 cup)
• 1¼ cups red or yellow bell pepper, chopped
• 8 ounces sliced button mushrooms
• 1 cup fresh spinach
• 2 large eggs
• 2 green onion, chopped
• salsa verde or any salsa
• avocado slices (optional*)

Instructions

1. In a large cast iron pan or skillet, add 1/2 teaspoon of olive oil over medium high heat. Add in ground beef and season with salt and pepper, breaking up the beef as it cooks. Cook over medium high heat stirring frequently till cooked through and crumbly – about 5-6 minutes. Drain any excess fat. Stir chili powder, cumin, smoked paprika, and garlic powder into the ground beef until fully combined. Remove the beef from the pan and set aside.
2. In the same large pan, add a teaspoon of olive oil and the shallots, pepper, and mushrooms, then season with kosher salt and black pepper to taste. Cook for 5-8 minutes until the peppers begin to soften and the mushrooms begin to brown.
3. Once the vegetables begin to soften, add in the spinach and cook until just wilted – about 2-3 minutes. Transfer the vegetables to a plate and set aside.
4. Carefully wipe out the pan with a paper towel and add another teaspoon of olive oil over medium high heat. Crack the eggs and carefully lay them into the pan so the yolk doesn’t break apart. Allow the egg to cook till the whites are set, then flip and cook another 20-40 seconds for an over easy/medium egg. To scramble the eggs, just continue to stir them and break them apart till the eggs are cooked through.
5. Spoon the vegetable mixture into shallow bowls and top with beef and eggs. Drizzle with salsa, top with green onion, and optional avocado slices.

7. Keto Overnight Oats

Keto Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Total: PT33M · Yield: [‘2’]

I have used chia, hemp hearts and a few other delicious ingredients to make tasty keto overnight oats. A healthy, satisfying and nutritious low carb breakfast.

Ingredients

• 4 tbsp hemp hearts ((shelled hemp seeds))
• 2 tbsp chia seeds
• 2 tbsp sesame seeds
• 2 tbsp desiccated coconut
• 2 tsp powdered sweetener (or sugar free syrup, OPTIONAL)
• 3/4 cup + 2 tbsp almond milk (200ml)
• 1/2 tsp sugar free vanilla extract
• 2 tbsp Greek yogurt (optional (30g), or more almond milk)

Instructions

1. Mix all dry ingredients in a bowl or jar. Then add the vanilla and almond milk and stir.
2. Cover and leave overnight in the fridge or for at least 30 minutes.
3. When ready to serve, stir through the yogurt or add more almond milk if required. Add a topping of choice (see notes).

8. Millet Porridge

Millet Porridge is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’]

A warm bowl of creamy Millet Porridge on cool mornings is the best breakfast you can ever imagine. It’s a family friendly healthy morning meal that’s protein packed, vegan, and so easy to make.

Ingredients

• 2 3/4 cups oat milk
• 1 pitted date
• 1/2 tsp vanilla extract
• 1 tbsp chia seeds
• 3 tbsp hempseeds
• 1/4 cup water
• 1/2 cup millet ((rinsed))
• 1 apple ((sliced))
• 1/2 tsp cinnamon powder
• 1/4 tsp cardamom powder
• 1-2 tbsp pumpkin seeds

Instructions

1. In a blender combine ½ cup oat milk, date, vanilla extract, hempseeds and chia seeds. Blend it very smooth. Keep it aside.
2. In a saucepan bring water to a boil and immediately pour the blended milk in it. Stir nicely and bring the flame to medium heat.
3. Stir in rinsed millet and add another 1 cup of oat milk to it. Stir and cook covered at low-medium flame for 5 minutes.
4. Remove the lid and stir again to make sure it does not stick at the bottom. Add the remaining 1¼ cup of oat milk to it and stir well. Cook covered at low flame for 10 minutes. Remove the lid and stir to make sure it does not stick at the bottom. If millets are still not soft at this stage then cook covered for another 5–7 minutes or until millets are soft and chewy. Stir again at this stage and turn off the flame.
5. While you cook millets combine sliced apples with cinnamon powder and cardamom powder in a nonstick pan and cook for few minutes until the apples are slightly aromatic yet crunchy and juicy. You may sprinkle little water on the apples if you feel its getting dry. Turn it off.
6. Now, if you like your porridge to have a little loose consistency then add 2-3 tbsp oat milk in the hot millet porridge ( Do not cook at this stage, so make sure that the flame is turned off). Stir and ladle it in your serving bowls. Top it with the sliced cooked apples and pumpkin seeds. You may also drizzle maple syrup if you like your porridge little sweeter. Enjoy it hot.

9. Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 bowls’]

This sweet, spiced, and yummy breakfast bowl is a perfect low-calorie meal when you have cravings but want to keep it healthy. They’re vegetarian and gluten-free.

Ingredients

• 2 large sweet potatoes
• 3 tbsp hemp seeds
• 1/2 cup almond milk
• 2 tbsp almond butter
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 cups blueberries
• 4 tbsp pumpkin seeds
• 4 tbsp plain Greek yogurt

Instructions

1. Preheat the oven to 400F. Wash, prick with a fork and place potatoes on a baking tray.
2. Bake the potatoes in the oven for 50-60 minutes until you can easily pierce the potatoes with a fork.
3. Once the potatoes cool down, remove the skin.
4. Add cooked sweet potatoes to a bowl. Add the rest of the ingredients except for the toppings.
5. Beat with an electric mixer. The texture should become fluffy. So just mix all the ingredients until the texture is fluffy.
6. Add the mashed potatoes into 4 bowls. Top each with blueberries, pumpkin seeds, and Greek yogurt.

10. Southwest Breakfast Bowls

Southwest Protein Breakfast Bowls with Sweet Potato and Black Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: 4

Breakfast Bowls like these Southwest Protein Breakfast Bowls with Sweet Potato and Black Beans are a great way to enjoy a quick protein-packed, creative meal at home on busy weekday mornings.

Ingredients

• 8 slices Smithfield Hometown Original Bacon
• 4 Eggs, scrambled (or prepared according to your preference)
• 1 – 14.5 oz. can Black Beans, drained and rinsed
• 2 cups cubed, Roasted Sweet Potatoes
• 1 large Avocado, divided into quarters and sliced
• 1 1/3 cup Baby Spinach, chopped
• Optional Garnishes: Cilantro Leaves, Cotija Cheese, Hot Sauce or Salsa, Pickled Jalapeños, and/or Red Onion

Instructions

1. Prepare the bacon according to package instructions, or use your preferred method to cook until desired crispiness is reached. For a tutorial on cooking bacon in the oven, see the post How to Bake Bacon.
2. While bacon is cooking, prepare the remaining ingredients. The black beans can be warmed in the microwave to heat them or they can be served room temperature.
3. To assemble the Southwest Protein Breakfast Bowls with Sweet Potato and Black Beans, divide the prepared eggs between 4 bowls, then divide the black beans between the 4 bowls.
4. Add 1/2 cup roasted sweet potatoes in each bowl, then add one quarter of the sliced avocado to each bowl. Add 1/3 cup chopped spinach to each bowl.
5. Lastly, place 2 slices of bacon in each bowl. The bacon can be left in whole slices or crumbled, depending on what you prefer.
6. If desired, serve the bowls with any of the above garnish ideas, depending on what your preferences are. Serve the bowls immediately after preparing.

11. Nutella Smoothie Bowl

Nutella Smoothie Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 servings’]

Nutella Smoothie Bowl is a fabulous rich and creamy yet nutritious breakfast or dessert. This vegan treat is made with whole ingredients, such as bananas, avocado and toasted hazelnuts.

Ingredients

• 1 ½ cup frozen banana slices
• ½ cup frozen avocado chunks (lightly thawed for 15 minutes)
• ⅓ cup toasted hazelnuts (see note below)
• 1 tablespoon raw cocoa or cacao powder
• 1 tablespoon maple syrup
• ½ cup unsweetened plant milk (almond, soy, coconut or oat)
• sliced banana
• mini dark chocolate chips
• chopped toasted hazelnuts
• 1 tablespoon Nutella spread ((microwaved for 30 seconds to make it pourable))
• hemp hearts

Instructions

1. Toast hazelnuts. Place whole hazelnuts in a dry skillet and toast for 5-10 minutes on medium heat, shaking the pan often. You can also do this in the oven by placing the hazelnuts on a baking sheet and roasting them for 10-15 minutes at 350 degrees Fahrenheit. Let cool completely before using.
2. Take the frozen avocado chunks out of the freezer at least 15 minutes before making the smoothie bowl.
3. Place all ingredients in a blender. Start with unsweetened plant milk, add frozen banana slices, frozen but lightly thawed avocado chunks, cocoa powder and maple syrup.
4. Blend until smooth. I make my smoothie bowl in a Vitamix blender and use the tamper to help break down frozen fruit.
5. Transfer to a bowl and serve with your favorite toppings. I top mine with mini dark chocolate chips, more toasted hazelnuts, fresh banana slices, 1 tablespoon Nutella (microwaved for 30 seconds to become pourable) and hemp hearts.

12. Peanut Butter Yogurt Protein Bowl

Peanut Butter & Greek Yogurt Keto Protein Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

Easy and delicious, this creamy PB & Greek yogurt protein bowl makes the best keto breakfast or snack, and it’s just perfect as post-workout protein as well!

Ingredients

• 1/2 cup Greek yogurt (or Skyr)
• 1 scoop vanilla protein powder (or unflavored)
• 2 tablespoons natural peanut butter (or almond butter, or 1 tablespoon peanut butter powder)
• liquid sweetener (monk fruit, stevia) (or powdered sweetener, to taste)

Instructions

1. Add all dry and powder ingredients to a deep bowl first (whey protein, sweetener and/or powder supplements if using)
2. Add the Greek yogurt or Skyr, plus peanut butter and mix well with a spoon until smooth and lump free.
3. Add toppings as desired, some suggestions: cinnamon powder, crushed walnuts or pecans, peanuts.

13. Crunchy Yogurt Cantaloupe Breakfast Bowl

Crunchy Yogurt Cantaloupe Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘2’, ‘2 servings’]

This crunchy yogurt cantaloupe breakfast bowl is the perfect no-cook breakfast that is full of flavor, fresh summer fruit, and protein all topped with crunchy Grape Nuts cereal. You’re going to love this quick and easy summertime breakfast bowl.

Ingredients

• 1 small ripe cantaloupe (cut in half and seeded)
• 2 cups vanilla Greek yogurt
• 1/2 cup blueberries
• 1/2 cup Grape Nuts cereal or granola

Instructions

1. Add 1/2 cantaloupe to 2 plates.
2. Add 1 cup vanilla Greek yogurt, 1/4 cup blueberries, and 1/4 cup Grapenuts cereal to the hollowed-out center of each cantaloupe.

14. Keto Mexican Bowl

Keto Mexican Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 serving’]

This Keto Mexican Breakfast Bowl is a quick, high-protein low-carb meal made with taco-seasoned beef, scrambled eggs, avocado, cheddar cheese, sour cream, tomato, and cilantro. It’s ready in about 15 minutes and has about 40g protein and 3g net carbs per serving.

Ingredients

• 2 large eggs
• 4 ounces ground beef
• 1 teaspoon taco seasoning
• 1/2 ripe avocado (sliced)
• 2 tablespoons sour cream
• 1/4 cup shredded cheddar cheese
• 1/4 small tomato (diced)
• 1 tablespoon fresh cilantro (chopped)
• Salt and black pepper (to taste)

Instructions

1. Heat a skillet over medium heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a spoon, until browned and cooked through.
2. Add the taco seasoning and stir until the beef is well coated. If there is too much grease in the pan, drain most of it, leaving about 1 teaspoon for cooking the eggs.
3. Remove the beef from the skillet and set it aside.
4. Reduce the heat to low or medium-low. Add the eggs to the same skillet and scramble gently until just set. Season with salt and pepper to taste.
5. Transfer the scrambled eggs to a bowl.
6. Top with the taco-seasoned beef, avocado slices, shredded cheddar cheese, diced tomato, sour cream, and fresh cilantro.
7. Serve warm with your favorite toppings.

15. Savory Zucchini Oatmeal

Savory Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

This savory oatmeal recipe with zucchini is a delicious breakfast or brunch with a lovely texture and consistency, a good dose of vegetables and gluten-free, vegetarian to boot!

Ingredients

• 4 cups water
• 2 cups rolled oats (gluten free certified if necessary)
• 2 zucchinis (grated)
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 eggs
• 1 cup shredded vegetarian Parmesan or cheddar cheese
• 2 avocados (peeled and sliced)
• 1/4 cup chopped fresh parsley
• Hemp seeds (optional)

Instructions

1. In a saucepan over high heat, bring the water to a boil.
2. Stir in the oats, zucchini, garlic powder, salt, and pepper.
3. Cover and reduce the heat to low.
4. Simmer for 5 minutes.
5. While the oats are cooking, prepare the eggs to your preference. Scrambled, fried, and soft boiled are all good choices. Set aside.
6. When the oats are done cooking, turn off the heat, stir in the cheese, cover, and let sit for 1 minute.
7. Divide the oats between 4 bowls. Top each bowl with 1 egg, a bit of sliced avocado, a sprinkle of parsley, and a pinch of hemp seeds (if using)

16. Acai Bowl

Best Acai Bowl Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 Servings’]

This acai bowl recipe is thick, creamy and loaded with berries, banana and acai. Learn how to make a homemade acai bowl in 5 minutes with 7 simple ingredients and your favorite toppings

Ingredients

• 10 ounces mixed berries ((frozen, about 2 ½ cups)))
• 100 grams acai puree ((frozen, unsweetened, about ½ cup))
• 1 banana ((frozen))
• 2 Tablespoons almond milk
• ½ teaspoon vanilla extract
• ½ teaspoon acai powder
• 1-2 Tablespoons honey ((to taste))

Instructions

1. Place ingredients in the order listed in the container of a Vitamix blender (or another high-powered blender).
2. Blend, starting on low and increasing to high, using the tamper to vigorously press the ingredients down into the blades.
3. During blending, pause, turn off the blender, use a spatula to scrape down the sides of the container and push the ingredients down into the blades.
4. Secure the lid and continue blending, using the tamper to vigorously press the ingredients down into the blades, until the mixture is smooth and thick. If necessary, add more almond milk 1 Tablespoon at a time, but be careful not to add too much or you’ll end up with a smoothie instead of a thick smoothie bowl.
5. Pour the acai mixture immediately into 2-4 bows and top with your favorite toppings (see notes for suggestions).

17. Breakfast Power Bowl

Protein Breakfast Power Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 breakfast bowl’]

This high protein breakfast power bowl will keep you full for the day to come! If you’re looking for breakfast bowl ideas, this easy recipe will be perfect for you. It’s a gluten-free breakfast, vegetarian and high-protein.

Ingredients

• 1½ cup unsweetened almond milk
• 1 cup rolled oats
• 1 tbsp vanilla protein powder
• 1 tbsp chia seeds
• ½ cup of water
• ¼ cup Greek yogurt
• ¼ cup fresh blueberries
• ¼ cup fresh raspberries
• 1 tbsp dried cranberries
• 2 tbsp walnuts
• 1 tsp sunflower seeds
• 1 tsp maple syrup

Instructions

1. Heat up a saucepan to medium-high. Add almond milk, oats, protein powder, chia seeds, and water.
2. Bring it to a boil, then reduce the heat and let it simmer for 3-5 minutes until the oats are fully cooked. Make sure you don’t burn them.
3. Add in your oatmeal into a bowl and top with yogurt, berries, walnuts, and sunflower seeds. Finally, drizzle with maple syrup.

18. Masala Egg Oatmeal Breakfast

Masala Egg Oatmeal Breakfast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Rolled oats, 1 cup
• Milk or water, 3 cups
• Garam masala, 1/2 teaspoon
• Turmeric, 1/4 teaspoon
• Cumin seeds, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Eggs, 4
• Tomatoes, chopped, 1 cup
• Spinach or kale, chopped, 2 cups
• Onion, diced, 1/2
• Oil, 1 tablespoon
• Fresh cilantro, chopped, 2 tablespoons
• Lemon wedges, 4

Instructions

1. 1. Masala Egg Oatmeal Breakfast: In a pot, simmer oats with milk or water until thick and creamy.
2. 2. Stir in garam masala, turmeric, cumin seeds, and salt; cook 1–2 minutes longer to bloom spices.
3. 3. In a separate pan, lightly sauté onion until soft; add tomatoes and greens and cook until just wilted.
4. 4. Top each bowl of spiced oats with a fried or poached egg; serve with a side of tomato–greens mixture and garnish with cilantro and lemon.

19. Farro Breakfast Bowl

Farro Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘6 people’]

Easy breakfast meal prep option: try a farro breakfast bowl! Full of protein & fiber. These breakfast bowls are a great alternative to oatmeal!

Ingredients

• 2 cups dry farro (cooked in water)
• dash of milk or non-dairy alternative
• frozen fruit (Any will do! )
• nuts and seeds (almonds, pecans, walnuts, chia seeds, flaxseed etc.)

Instructions

1. Cook 2 cups of dry farro according to package instructions in water. Farro is done cooking once all the water is absorbed.
2. If meal prepping, allow cooked farro to cool to room temperature before storing in the refrigerator.
3. To prepare the bowls: add a scoop of farro, dash of milk or non-dairy alternative and frozen fruit. Heat up in the microwave or on the stove.
4. Add a scoop of yogurt or pour some kefir onto the farro. Sprinkle desired toppings such as nuts, seeds or other suggestions included in the blog post.
5. If desired add extra sweetness with a drizzle of honey or maple syrup – enjoy!

20. Sweet Potato Smoothie Bowl

Sweet Potato Smoothie Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’]

This thick and creamy tropical sweet potato smoothie bowl is a fun & healthy way to start your day! Made in 10 minutes, breakfast or treat is kid-friendly, weight loss-friendly and can be customized to your liking.

Ingredients

• 1 large sweet potato (roasted and cubed)
• 2 medium bananas (sliced and frozen)
• ½ cup rolled oats (40 g)
• ¼ cup unsweetened soy milk (60 ml)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ mango (peeled and diced)
• 1 tablespoon chia seeds
• ½ cup fresh raspberries (60 g)
• 1 small kiwi (thinly sliced)
• Fresh mint leaves (roughly chopped)

Instructions

1. Prepare your ingredients by measuring, washing and slicing everything. If you don’t have a roasted sweet potato on hand, check out our article for some tips.
2. Put the sweet potato, frozen bananas, oats, soy milk, vanilla extract and cinnamon in a high-speed blender and blend until completely smooth.
3. It might take 2-3 minutes of blending — be patient because adding too much liquid makes the base too watery.
4. Divide your sweet potato smoothie between two bowls and top with mango, chia seeds, fresh mint, raspberries and kiwi. Feel free to add anything else you like and enjoy!

21. Chickpea Scramble Breakfast Bowl

Chickpea Scramble Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 bowls’]

This vegan chickpea scramble is spicy and full of nutrition. A great breakfast bowl to make when you’re craving your regular scramble. It’s gluten-free, vegan and dairy-free.

Ingredients

• 1/2 cup chickpea flour
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1/2 white onion (chopped)
• 1/2 cup mushrooms (sliced)
• 1/2 tsp turmeric
• 1 tbsp fresh parsley (finely chopped)
• Salt and pepper to taste

Instructions

1. Add chickpea flour to vegetable broth and whisk together.
2. Heat a pan to medium-high heat and add olive oil.
3. Add in the onions and sauté for about 5 minutes until they’re translucent.
4. Then add in the mushrooms and cook for another 5 minutes until the mushrooms are brown and soft.
5. Now, add turmeric, parsley into the pan and season with salt and black pepper. Stir them in.
6. Finally, pour the chickpea flour mixture into the pan. Stir with a wooden spatula. You’ll notice that it will start to form clumps, break them apart and continue mixing. Do it continuously for 5-10 minutes until the mixture is no longer wet.
7. Serve in a bowl; feel free to garnish with some fresh parsley.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.