Veggie Breakfast Bowl

veggie breakfast bowl recipe

Veggie bowls like this one have become morning staples for me.  I prep a big container full of chopped up cooked veggies on Sunday and then have them ready to go to just reheat on weekday mornings.  Typically I top with an egg, but take a look at my suggestions below on how to modify for your diet and dietary needs.  This has been my go-to for the mystery veggies in my CSA box that I don't know quite what to do with.  You can really make this with any veggies--this is just what I had on hand this week!

Veggie Breakfast Bowl recipe
serves 3-4

drizzle of extra virgin olive oil
2 cloves garlic, minced
3 portabello mushrooms caps, chopped into 1/2" pieces
1/2 lb green beans, chopped into 1/2" pieces
1 bunch Swiss chard, leaves and stems chopped into 1/2" pieces
salt and pepper
topping of choice (see below)

1. In a large skillet, heat extra virgin olive oil and add minced garlic.  Stir for 30 seconds until garlic is aromatic but not brown.  Add mushrooms and saute for 5 minutes until they release their juices.  Add chopped green beans and Swiss chard stems and saute for 5 minutes more.  Add 1-2 tablespoons of water to help sauteing process if it seems to dry.  Finish by wilting in chard leaves and seasoning with salt and pepper.  Top as desired and store extras.

Topping suggestions for each serving portion:
protein: 1-2 fried or scrambled eggs; 1/2 cup black beans; 1/2 cup chickpeas; 3 oz seared tofu; 1/4 lb ground meat
fat: 1/4-1/2 avocado; 2 tablespoons tahini; 1/4 cup sesame seeds or cashews; guacamole
probiotic: 2 tablespoons naturally fermented veggies like sauerkraut or kimchi; 1/4 cup plain goat, cow, or nondairy yogurt seasoned with lemon and salt
flavor: crumbly cheese like feta or queso fresco; quick pickled onions or veggies; squeeze of lemon; Sriracha or other hot sauce; salsa; dulse flakes

Other veggie combo ideas:
These veggies may have different cooking times or methods, so cook as you would normally, but you can still saute or combine them together as a breakfast bowl.

sweet potatoes + spinach + cauliflower
beets + kale + summer squash
brocoli + squash + scallions
red onion + shiitake mushrooms + collard greens
asparagus + zucchini + potatoes

Carrot Cake Oatmeal

carrot cake oatmeal recipe

Carrot Cake Oatmeal recipe
serves 4

This oatmeal recipe incorporates the flavors of carrot cake--sweet carrots, chewy raisins, warming spices and crunchy walnuts.  By simmering the carrots before adding the oats, I make sure that I don't get a raw or too vegetal taste from them in the final dish.  I like the carrots grated (like on a box grater) instead of the pre-shredded bags that you can buy because they are thinner and blend into the oatmeal better.  I've found that oatmeal is very personal, so feel free to add more or less liquid depending on your preference. Make one morning and have leftovers to reheat for the rest of the week.

3 cups water
4 medium carrots, grated (you should get 2 cups)
3 tablespoons maple syrup
2 teaspoons cinnamon
1/2 teaspoon ground ginger
Pinch of sea salt
2 cups rolled oats
1/2 cup raisins
2 cups unsweetened almond milk
1/2 cup chopped walnuts

1. Bring 3 cups water and carrots up to a simmer and let cook 10 minutes.  

2. Add cinnamon, ginger, sea salt, rolled oats, raisins, and almond milk.  Simmer for 10 minutes, stirring occasionally until the liquid is absorbed. Serve topped with chopped walnuts and more raisins or almond milk if you like.

Shakshuka with Feta

shakshuka with feta recipe

Shakshuka with Feta recipe
serves 4

Shakshuka is a Middle Eastern breakfast dish and I have yet to meet someone who doesn't like it.  I make this for me and my husband for weekend brunches, but you can also make a double batch and use a 9X13 baking pan and feed a crowd.  Shakshuka is really defined by the eggs on top so you can't really skip them, but you can easily leave out the feta if you are dairy-free or use chopped kalamata olives instead if you like that salty, briny bite.  You can easily have this for dinner too--just include a piece of whole grain pita or sourdough to sop up that spicy sauce.

1 tablespoon extra virgin olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon red chile flake
1 28-ounce can crushed tomatoes
1 cup crumbled goat or sheep's milk feta
4 eggs
Parsley or cilantro to garnish
Salt and pepper to taste

1. Heat olive oil in a large high-side skillet.  Add onion, bell pepper, garlic and a generous sprinkle of salt.  Cook for 5-7 minutes until veggies have softened.

2. Add paprika, cumin, turmeric, red chile flake, and crushed tomatoes. Simmer for 10 minutes to let flavors blend. Preheat Broiler on high.

3. Stir feta into tomato sauce and pour into an 8x8 metal or cast iron baking dish.  Make 4 divots into the sauce with the back of a spoon and crack an egg into each. Broil for 12 minutes or until eggs are at desired level of doneness.  Garnish with parsley, cilantro, or extra feta.