Harvest Vegetable Breakfast Bowl

So let’s chat about American breakfast. Somehow our society has communicated that it is the most important meal of the day yet offer options that sends us straight to a food coma. Pancakes, hash browns, french toast, and more sugar dipped in sugar sure sounds like the perfect way to set up a day of success. I believe Jim Gaffigan puts it best in his quote, “You know the difference between a muffin and a cupcake? Nuffin. A muffin is just a bald cupcake, and we all know it.” and “You can’t have cake for breakfast but you can have fried cake with syrup for breakfast.”

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These traditional foods have become so engrained in our culture that we haven’t even given it a second thought. Instead we drag ourselves onto the couch after a morning of brunchin’, regretting all our weekend decisions and dreading the Monday that is to come.

Let it be known,  I am far from being anti-pancake, (as you can see with my recent Kimchi Pancake recipe post), however I believe we must be real with each other and ourselves with the fact that many classic breakfast recipes would more appropriately be labeled as desserts and treated as so. This is not to say you are stuck with downing a bowl of raw spinach or gnawing on a few celery sticks for breakfast. Rather, there are so many other options to jump start your day and aid in fulfilling your greatest potential.

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I love this recipe because it is not only a wonderful marriage of sweet and savory, but is filled with a medley of vegetables to fuel your body in the best way. With the caramelization of the red onions, the subtle nuttiness of the kabocha squash, and smokey-sweetness of the cinnamon spice, your tastebuds are bound to be dancing. Paired with a mixture of quinoa and kale, this dish is plant-protein rich as well as high in fiber. Now that sounds like a recipe suitable for the boss man/lady you are.

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Harvest Vegetable Breakfast Bowl

Ingredients:

  • 1 kabocha squash
  • 1 cup kale, finely chopped
  • 1/2 cup quinoa, rinsed
  • 1 bunch of carrots, peeled
  • 1 red onion
  • 1 egg
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp dried rosemary
  • 1/2 Tbsp cinnamon
  • 1 tsp salt
  • 1 tsp pepper
  • Cilantro for garnish

Directions:

  1. Preheat oven to 400 degrees F. Carefully quarter the kabocha squash and remove the seeds. Peel and chop the red onions into 6 wedges.
  2. Transfer the squash, carrots, and red onions to a baking sheet and drizzle with melted coconut oil. Season with dried rosemary, cinnamon, salt, and pepper. Gently toss to ensure they are evenly coated.
  3. Place the baking sheet in the oven and roast for 30-40 minutes until vegetables are tender.
  4. While vegetables are baking, combine quinoa with 1 cup of water in a sauce pan and bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes until all the water has been absorbed.
  5. Add in the chopped kale with the quinoa and stir to combine. Continue to cook with the lid covered for 5 minutes to allow kale to soften. You may add more water if the mixture seems to dry.
  6. In a frying pan over medium heat, crack an egg and let cook until edges are crisp and and yolk is at your desired doneness.
  7. Plate by arranging roasted vegetables in a bowl and topped with the quinoa/kale mixture and the fried egg. Serve with cracked black pepper and chopped cilantro.

 

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