Is there anything better than a big comforting breakfast bowl to get you started on a chilly morning? If you haven’t yet tried savory breakfasts, get ready to meet your new obsession. This easy breakfast bowl packed with greens, avocado, turmeric quinoa, and sauteed oyster mushrooms, will make you drool even more than a full scrambled egg breakfast. It’s low in sugar, comes packed with nourishing anti-inflammatory ingredients, is completely plant-based, and gluten-free and is the most delicious way to get your greens in. It’s also bursting with color which makes it one of the most beautiful ways to start your day.
If you aren’t familiar with oyster mushrooms, they’re going to be your new favorite thing. You can absolutely use normal white button mushrooms or even shitake, but I love oyster mushrooms for their meat-like quality when chopped and for their insane ability to absorb the flavors in your pan. They add a wonderful depth to your bowl and are worth the extra money.
and this Banana-less Sweet Potato Smoothie.
- ½ cup cooked white quinoa
- ¼ teaspoon ground turmeric
- about ½ teaspoon olive oil
- 1 handful baby tomatoes
- a dash of sea salt
- 1 large handful oyster mushrooms, sliced
- 1 large handful green kale leaf pieces
- juice of ½ lemon
- ¼ ripe avocado, sliced
- a dash of red pepper flakes
- Start with the turmeric quinoa to make this bowl. Combine the cooked quinoa, turmeric, a splash of olive oil, and a sprinkle of sea salt together in a bowl. Allow the kernels to open and absorb the flavor by either heating the mixture or adding a few tablespoons of boiling water. Stir and set aside.
- Next, it’s time to make your sautéed mushrooms. Add a splash of olive oil to a small pan and heat over medium for about a minute before adding the sliced mushrooms. I personally love satueeing my tomatoes, so I put them on the other side of the pan to cook. Add a dash of salt and saute for 3-5 mediums over low to medium heat, looking to see when the mushrooms begin to soften. At this point, add the green kale leaves and lemon juice to the saute pan, and cook for about 2 minutes, or until the leaves begin to wilt. If you prefer to have your mushrooms, tomatoes and kale separate instead of mixed, just remove the mushrooms and tomatoes from the pan before heating the kale.
- Add everything into your bowl, top with some extra lemon juice and red pepper flakes and enjoy!