Description

Protein Breakfast Bowls: Your New Favorite Way to Conquer the Morning

Mornings go a lot smoother when breakfast actually keeps you full. This Protein Breakfast Bowl is warm, savory, and packed with nutrients to give you steady energy instead of a mid-morning crash. It’s built with fluffy quinoa, sautéed greens, eggs, and a creamy tahini drizzle — simple ingredients that come together fast and taste like something from a café.

Ingredients

Scale

Bowl

1 cup cooked quinoa (warm)
4 large eggs
2 cups baby spinach or chopped kale
1 tablespoon olive oil
Salt and black pepper, to taste

Tahini Drizzle

2 tablespoons tahini (stirred well)
1 tablespoon fresh lemon juice
1–2 teaspoons maple syrup or honey
1–2 tablespoons warm water
Pinch of salt

Instructions

1️⃣ Cook the Eggs (Soft-Boiled Method – Recommended)

Bring a small pot of water to a boil.
Gently lower in eggs and cook 6½–7 minutes.
Transfer to an ice bath for 5 minutes.
Peel and set aside.
(You can also poach or fry the eggs if preferred.)

2️⃣ Sauté the Greens

Heat olive oil in a skillet over medium heat.
Add spinach or kale.
Cook until just wilted and tender (about 1–3 minutes).
Season with salt and pepper.

Tip: Add a small splash of water and cover for 30 seconds to steam tougher greens like kale.

3️⃣ Make the Tahini Drizzle

In a small bowl, whisk tahini, lemon juice, sweetener, and salt.
Slowly whisk in warm water, a little at a time, until smooth and pourable.

Important: It may look thick at first — keep whisking and adding warm water gradually.

4️⃣ Assemble the Bowls

Divide warm quinoa between bowls.
Top with sautéed greens.
Add halved eggs.
Drizzle with tahini sauce.
Finish with black pepper or extra lemon.

Notes

✅ Batch-cook quinoa for the week — it keeps 4–5 days refrigerated.
✅ Use warm water for tahini sauce to keep it smooth.
✅ Season each layer lightly — base, greens, and eggs.
✅ For extra flavor, sauté greens with a little minced garlic.
✅ Like firm yolks? Boil eggs 9–10 minutes instead.