Beet & Broccolini Breakfast Bowl

Although I love a smoothie for breakfast, switching it up to a warm plant powered bowl is one of the best ways to start the day!

A warm breakfast actually wakes up the digestive system in a supportive way and can help combat bloating, and give so much energy. Not only that, but this bowl is packed with protein, greens, phytonutrients, complex carbs and so much flavor. It’s the perfect multi-step recipe for meal prep so you can arrange your bowls however you want. The flavor comes together super easily and is a no brainer.

This recipe is:

• Plant Based

• Gluten Free

• Colorful

• Packed with protein

• A balanced breakfast

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Serves 3-4

The Goods:

For the rice:

• 1 cup short grain brown rice

• 2 cups filtered water

• 1 tbsp moringa powder

For the beets:

• 1 large beet, peeled and cubed

For the broccolini:

• 1 tbsp olive oil

• 1 head broccolini, bottom stems removed

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp granulated garlic

For the scramble:

• 1 tsp olive oil

• 2-3 green onions, sliced

• 5-7 cremini mushrooms, sliced

• 1/2 block firm tofu, crumbled

• 1/2 tsp granulated garlic

• 1/2 tsp turmeric

• 1/2 tsp black salt

For the garnish:

• flakey sea salt

The Method:

1. We're using short grain brown rice in this recipe which takes about 35-40 minutes, and so it’s always best to start cooking the rice first. Pour your water into a rice cooker or sauce pan and mix in the moringa powder until it dissolves. Add the rice and cook your rice to package instructions, because all rice varies in cooking time.

2. As the rice is beginning to cook, grab a steamer and steam your beets. Once fork tender, remove from heat and set aside.

3. Next, add your broccolini into a large mixing bowl with all the broccolini ingredients, and toss until they are fully coated. Heat a large cast iron skillet or large sauce pan on medium high. Once hot, add your prepped broccolini and sauté for 4-6 minutes until the are bright green with crispy edges or fork tender. Remove from heat and set aside into a bowl with a lid to keep warm.

4. In the same, empty hot skillet, add your olive oil, sliced green onions, and sauté for 1-2 minutes on medium high heat.

5. Toss in your mushrooms with a pinch of salt and sauté for 3-4 minutes until they have reduced about 1/2 their original size. When the mushrooms are nice and soft, crumble your tofu with your hands into the skillet. Add your granulated garlic, turmeric, black salt, and stir up until everything is fully mixed up and a beautiful yellow color. Cook for another 1-2 minutes then cover and remove from heat.

6. Now it’s time to build your breakfast bowls. By now the rice should be fully cooked, the beets are fork tender, the broccolini is warm, and the scramble is ready. Grab your serving bowls and add a generous scoop or two of rice into each, then top with a generous amount of your tofu scramble, a few sprigs of cooked broccolini, and a spoonful or two of the cooked beets.

7. Garnish the bowls with a sprinkle of flakey sea salt. Enjoy immediately while everything is still warm!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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