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This post is all about Breakfast Meal Prep.
These Veggie Quinoa Breakfast Bowls are a nutritious and satisfying way to start your day featuring a blend of quinoa, cottage cheese, sautéed zucchini & mushrooms, roasted chickpeas and a delightful pesto swirl.
With over 30g of protein this vegetarian dish is perfect for fueling your morning.
The recipe is simple and can be customized with your favorite vegetables or toppings. It’s a great option for meal prep allowing you to enjoy an easy healthy meal prep breakfast for the week.
Nutritious Quinoa Breakfast Bowls
This vibrant breakfast bowl is a delightful combination of fluffy quinoa, creamy cottage cheese, sautéed zucchini and mushrooms, and crispy roasted chickpeas. Each ingredient contributes to a protein-packed meal that is both satisfying and nutritious.
The addition of a bright green pesto swirl not only enhances the flavor but also adds a pop of color, making it visually appealing. This dish is perfect for those looking to start their day on a healthy note.
Ingredients That Shine
The key components of this breakfast bowl include quinoa, which serves as a hearty base, and cottage cheese, providing a creamy texture and a boost of protein. Sautéed zucchini and mushrooms add freshness and depth, while roasted chickpeas contribute a satisfying crunch.
Each ingredient plays a vital role in creating a balanced meal that is rich in nutrients. The pesto swirl ties everything together, offering a burst of flavor that elevates the entire dish.
Preparation Made Easy
Preparing this breakfast bowl is straightforward and can be done in about 40 minutes. Start by cooking the quinoa in water or vegetable broth, which infuses it with flavor. While the quinoa cooks, roast the chickpeas until they are crispy, creating a delightful contrast to the creamy cottage cheese.
Sautéing the zucchini and mushrooms in a skillet adds a warm, savory element to the bowl. These vegetables not only enhance the dish’s nutritional profile but also provide a satisfying texture.
Assembly of the Bowl
Once all components are ready, it’s time to assemble the bowl. Begin with a generous layer of quinoa, followed by a scoop of cottage cheese. Next, add the sautéed vegetables and top it off with the crispy roasted chickpeas.
Finally, drizzle the vibrant pesto over the top and garnish with fresh herbs for an extra touch of flavor. This assembly creates a beautiful and inviting breakfast that is sure to please.
Meal Prep and Customization
This breakfast bowl is not only delicious but also versatile. It can be customized with your favorite vegetables or toppings, making it easy to adapt to personal preferences. Consider adding spinach, bell peppers, or even a fried egg for added protein.
It’s also a fantastic option for meal prep. Prepare multiple servings in advance, and enjoy a healthy breakfast throughout the week without the hassle of daily cooking.
Enjoying Your Breakfast Bowl
Serve your protein-packed breakfast bowl warm, allowing the flavors to meld beautifully. The combination of textures and tastes makes each bite a delightful experience. With over 30g of protein per serving, this dish is perfect for fueling your morning activities.
Whether you’re starting your day or enjoying a midday meal, this quinoa breakfast bowl is a nourishing choice that satisfies both hunger and taste buds.
Nutritious Quinoa Breakfast Bowls
This breakfast bowl combines fluffy quinoa with creamy cottage cheese, sautéed zucchini and mushrooms, and crispy roasted chickpeas, all topped with a swirl of pesto. The recipe takes about 40 minutes to prepare and serves 2 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cottage cheese
- 1 medium zucchini, diced
- 1 cup mushrooms, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup pesto
- Fresh herbs for garnish (optional)
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- Roast Chickpeas: Preheat the oven to 400°F (200°C). Toss chickpeas with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- Sauté Vegetables: In a skillet, heat a little olive oil over medium heat. Add diced zucchini and sliced mushrooms, sautéing until tender, about 5-7 minutes. Season with salt and pepper.
- Assemble Bowls: In serving bowls, layer cooked quinoa, cottage cheese, sautéed vegetables, and roasted chickpeas. Drizzle with pesto and garnish with fresh herbs if desired.
- Serve: Enjoy your protein-packed breakfast bowl warm, or refrigerate for meal prep.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2 bowls
- Calories: 450kcal
- Fat: 15g
- Protein: 32g
- Carbohydrates: 55g
