Garden Breakfast Bowl Recipe
Kale, quinoa, bulgur wheat, brown rice, cherry tomatoes, onions, spinach, mushrooms, sliced avocado and broccoli tossed in our Lemon Za’atar Vinaigrette.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook Grains
In separate pots, cook quinoa, bulgur wheat, and brown rice according to package instructions. Once cooked, set aside.
- 2
Sauté Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add diced onion, sliced mushrooms, and broccoli florets. Sauté for about 5-7 minutes until the vegetables are tender.
- 3
- 4
Combine Ingredients
In a large bowl, combine the cooked quinoa, bulgur wheat, brown rice, sautéed vegetables, cherry tomatoes, and sliced avocado. Toss gently to combine.
- 5
Dress the Bowl
Drizzle the Lemon Za’atar Vinaigrette over the salad and toss until everything is evenly coated.
- 6
Serve
Divide the garden breakfast bowl into serving dishes and enjoy immediately.
