Quinoa & Crispy Kale Breakfast Bowl
A breakfast that's better for you will never be boring with a Healthier Quinoa & Crispy Kale Breakfast Bowl! This easy breakfast bowl recipe is full of goodness, being full of quinoa, kale and chickpeas. Perfect for brunch, too!
Ingredients
- 1 bunch kale, leaves stripped, roughly torn
- 420 grams chickpeas
- 1 tablespoons extra virgin olive oil
- 1/2 cup organic quinoa tri colour
- 4 free range eggs
- 2/3 cup smooth ricotta
- 1 punnet cherry tomatoes, halved
- 1 teaspoons chilli flakes
- 1 bunch kale, leaves stripped, roughly torn
- 420 grams chickpeas
- 1 tablespoons extra virgin olive oil
- 1/2 cup organic quinoa tri colour
- 4 free range eggs
- 2/3 cup smooth ricotta
- 1 punnet cherry tomatoes, halved
- 1 teaspoons chilli flakes
- Step 1 of 5Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 5Place kale leaves and chickpeas on the tray and drizzle with oil. Bake for 10 minutes or until kale is lightly golden and crispy.
- Step 3 of 5Meanwhile, place quinoa and 1 cup of water in a microwave-safe bowl. Cover and cook on high for 5 minutes. Remove bowl from microwave, stir quinoa, cover and cook for a further 2 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
- Step 4 of 5Boil eggs in a small saucepan of water over medium-high heat for 6 minutes for soft-boiled. Drain eggs. Run cold water over eggs to cool, then carefully peel.
- Step 5 of 5Divide quinoa among bowls. Top with ricotta, kale, chickpeas, tomatoes and a halved boiled egg. Sprinkle with chilli flakes. Serve.
Method
- Step 1 of 5Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 5Place kale leaves and chickpeas on the tray and drizzle with oil. Bake for 10 minutes or until kale is lightly golden and crispy.
- Step 3 of 5Meanwhile, place quinoa and 1 cup of water in a microwave-safe bowl. Cover and cook on high for 5 minutes. Remove bowl from microwave, stir quinoa, cover and cook for a further 2 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
- Step 4 of 5Boil eggs in a small saucepan of water over medium-high heat for 6 minutes for soft-boiled. Drain eggs. Run cold water over eggs to cool, then carefully peel.
- Step 5 of 5Divide quinoa among bowls. Top with ricotta, kale, chickpeas, tomatoes and a halved boiled egg. Sprinkle with chilli flakes. Serve.
Nutrition per serving
1593 Kilojoules
Protein21 grams
Fat19 grams
Carbs30 grams
Sugars4 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.
- Step 2 of 5Place kale leaves and chickpeas on the tray and drizzle with oil. Bake for 10 minutes or until kale is lightly golden and crispy.
- Step 3 of 5Meanwhile, place quinoa and 1 cup of water in a microwave-safe bowl. Cover and cook on high for 5 minutes. Remove bowl from microwave, stir quinoa, cover and cook for a further 2 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
- Step 4 of 5Boil eggs in a small saucepan of water over medium-high heat for 6 minutes for soft-boiled. Drain eggs. Run cold water over eggs to cool, then carefully peel.
- Step 5 of 5Divide quinoa among bowls. Top with ricotta, kale, chickpeas, tomatoes and a halved boiled egg. Sprinkle with chilli flakes. Serve.