Breakfast Power Bowl

This recipe doesn't have to be exact by any means! We usually have quinoa at least once a week so I make extra to have for breakfast or in a salad for lunches. I found some extra roasted garbanzo beans in the fridge from a power bowl we made two nights ago and threw them in the mix. This is a perfect way to get rid of the extra vegetables that might go uneaten. The fried egg makes a great "sauce" for the entire plate. Usually I saute the veggies and then once they are done, I remove them and cook the eggs. One pan and boom- BREAKFAST!

Ingredients:

leftover Roasted chickpeas

cherry tomatoes

mushrooms

spinach

leftover quinoa

avocado

eggs

  1. Cook Roasted Chickpeas or use left overs from Buddha Bowl.

  2. Preheat pan, add 1 teaspoon avocado oil.

  3. Then add mushrooms and spinach for 1-2 minutes.

  4. Remove and cook eggs on preheats pan. For help, watch this video.

(Preheat and spray with oil. Crack egg and fry on one side. Release from pan by sliding metal spatula underneath. Flip and turn or cover and add tablespoon of water to the pan and cover until the egg is cooked).

  1. Assemble plates and enjoy.