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- 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth - 1 tablespoon olive oil - Salt and freshly ground black pepper - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - 4 large eggs - 1 ripe avocado, sliced - 1 tablespoon feta cheese, crumbled (optional) - 2 tablespoons fresh herbs, chopped You can mix in your favorite ingredients to make your bowls unique. Here are some fun ideas: - Cooked bacon or sausage for extra protein - Sliced radishes for a crunch - Greek yogurt for creaminess - Hot sauce for a kick These add-ins give flavor and fun to your breakfast bowls. You might not have all the ingredients at home. Here are some easy swaps: - Use brown rice instead of quinoa for a different grain. - Swap spinach with kale or arugula for a new taste. - Replace eggs with silken tofu for a vegan option. - Try goat cheese in place of feta for a tangy twist. These substitutions allow you to customize your bowls while keeping them tasty. {{ingredient_image_2}} To cook the quinoa, start by rinsing 1 cup of quinoa in cold water. This helps remove any bitterness. Next, place the quinoa in a medium pot and add 2 cups of water or vegetable broth. Bring the mixture to a boil over high heat. Once boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes. The quinoa is ready when it is fluffy and all the liquid is gone. Remove the pot from heat and set it aside. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of halved cherry tomatoes to the skillet. Sauté them for about 3-4 minutes. This will help them blister and bring out their sweetness. After the tomatoes, add 1 cup of roughly chopped fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted but still bright green. Season with salt and pepper, then take the skillet off the heat. In a separate pot, fill it with water and bring it to a gentle boil. Lower the heat to let it simmer. Carefully crack 4 large eggs, one at a time, into the water. Poach them for about 4-5 minutes if you like runny yolks. If you want firmer yolks, let them cook a bit longer. Once done, use a slotted spoon to remove the eggs and place them on a paper towel to drain. To build your breakfast bowls, divide the cooked quinoa evenly among four meal prep containers. Top the quinoa with the sautéed tomatoes and spinach mixture. Place one poached egg in each bowl. Add slices of 1 ripe avocado on top. If you want, sprinkle crumbled feta cheese for extra flavor. Lastly, garnish each bowl with fresh chopped herbs like basil or parsley, and add a light sprinkle of salt and pepper. To make meal prep easy, plan ahead. Choose a day to cook. I like Sundays. Cook all the base ingredients first. Make quinoa, sauté veggies, and poach eggs. Use a large pot for quinoa. This saves time. Store cooked ingredients in separate containers. This way, you can mix and match later. Keep it fun and fresh! To poach eggs well, start with fresh eggs. They hold their shape better. Use a pot with simmering water, not a rolling boil. Add a splash of vinegar to the water. This helps keep the egg together. Crack each egg in a small bowl first. Slowly slide it into the water. Cook for 4-5 minutes for runny yolks. Adjust the time for your taste. You can make your breakfast bowls pop with flavor. Use fresh herbs like basil or parsley. They add a bright taste. Season your veggies with salt and pepper. Drizzle a little olive oil on top. Add a squeeze of lemon for zing. If you like cheese, sprinkle feta on your bowl. These small touches make a big difference! Pro Tips Perfectly Poached Eggs: Use fresh eggs for the best results, and gently swirl the water before adding the eggs to help them maintain their shape. Meal Prep Storage: To keep your breakfast bowls fresh, store the avocado separately or add it just before serving to prevent browning. Flavor Boost: Try adding spices like smoked paprika or chili flakes to the sautéed tomatoes for an extra kick of flavor. Customizable Ingredients: Feel free to swap ingredients based on your preferences; roasted sweet potatoes or black beans can be excellent additions for variety. {{image_4}} You can make your breakfast bowls vegetarian or vegan easily. For a vegetarian option, skip the eggs and add more veggies. Try mushrooms, bell peppers, or zucchini. You can also add cheese if you like. For a vegan bowl, replace the eggs with tofu. Use firm tofu and sauté it with spices for flavor. This keeps your meal rich and filling. Want to up your protein game? Adding chicken or tofu works great. For chicken, grill or bake it first. Shred or chop it into bite-sized pieces. Mix it with your quinoa for a hearty meal. If you choose tofu, marinate it in soy sauce or spices before cooking. This adds flavor that complements the other ingredients. Explore global flavors in your breakfast bowls. For a Mediterranean twist, add olives, roasted red peppers, or hummus. Use couscous instead of quinoa for a different texture. For a Mexican flair, add black beans, corn, and salsa. Top with avocado and cilantro for freshness. These variations not only taste great but also make breakfast exciting! To keep your meal prep breakfast bowls fresh, store them in airtight containers. This keeps out air and moisture. Place the bowls in the fridge right after cooling. They stay good for up to four days. Always check for odors or changes in color before eating. You can freeze your breakfast bowls if you want to keep them longer. Use freezer-safe containers or bags for best results. Store the bowls for up to three months. To freeze, let the bowls cool completely. Label them with the date for easy tracking. Reheating is easy. You can use the microwave or the oven. For the microwave, heat for 1-2 minutes. Stir halfway through to warm evenly. If using an oven, preheat to 350°F (175°C). Cover the bowl with foil and heat for about 15 minutes. Always check that the egg is hot before serving. Meal prep breakfast bowls are healthy, ready-to-eat meals packed in containers. They often include grains, veggies, and protein. These bowls make mornings easier and save time. You can enjoy them throughout the week. They are colorful, tasty, and full of nutrients. Meal prep breakfast bowls last about 4 to 5 days in the fridge. Keep them in airtight containers to maintain freshness. If you notice any change in smell or color, it’s best to throw them out. Yes, you can customize your breakfast bowl! Use different grains like brown rice or farro. Add your favorite vegetables, such as bell peppers or zucchini. You can also switch proteins, like using tofu or chicken. This makes each bowl unique and tailored to your taste. The best containers for meal prepping are glass or BPA-free plastic. Look for airtight containers to keep food fresh. Choose different sizes for various meals. Make sure they are microwave and dishwasher safe for easy use. To make breakfast bowls ahead of time, cook the quinoa and veggies in advance. Store them in containers. Poach eggs fresh each morning for the best taste. You can also prepare toppings, like sliced avocado, and add them just before eating. This keeps everything fresh and delicious. Meal prep breakfast bowls are easy to make and enjoy. We covered the main ingredients, cooking steps, and storage tips. You can add your favorite items or switch ingredients for variety. Remember, meal prep saves time and makes mornings better. Make sure to use proper storage for freshness. With practice, you can create delicious bowls that meet your taste. Enjoy the process and have fun experimenting!

Meal Prep Breakfast Bowls

Nutritious and colorful breakfast bowls featuring quinoa, sautéed vegetables, poached eggs, and avocado.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • to taste salt and freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach, roughly chopped
  • 4 large eggs
  • 1 ripe avocado, sliced
  • 1 tablespoon feta cheese, crumbled (optional)
  • 2 tablespoons fresh herbs, chopped

Instructions
 

  • Begin by preparing the quinoa. In a medium-sized saucepan, combine the rinsed quinoa and water or vegetable broth. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. The quinoa is done when it is fluffy, and all the liquid has been absorbed. Remove from heat and set aside.
  • While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes to the skillet and sauté for approximately 3-4 minutes, allowing them to blister slightly and release their natural sweetness.
  • Once the tomatoes are ready, add the chopped spinach to the skillet. Continue cooking for an additional 2-3 minutes, or until the spinach has wilted but still retains its vibrant color. Season the mixture with salt and freshly cracked pepper, then remove the skillet from the heat.
  • In a separate pot, bring water to a gentle boil. Reduce the heat to a simmer and carefully crack in the eggs one by one, ensuring they don't break. Poach the eggs for about 4-5 minutes for runny yolks, or longer if you prefer firmer yolks. Once done, remove the eggs using a slotted spoon and drain them on a paper towel.
  • To assemble your breakfast bowls, equally divide the cooked quinoa among four meal prep containers. On top of the quinoa, add the sautéed tomatoes and spinach mixture, followed by a poached egg in each bowl. Layer on slices of avocado and sprinkle with crumbled feta cheese, if desired.
  • Finish by garnishing each bowl with fresh chopped herbs and a light sprinkle of salt and pepper to enhance the flavors.

Notes

Serve immediately or refrigerate for convenient breakfasts throughout the week.
Keyword breakfast, healthy, meal prep