5 Hot Breakfast Bowl Recipes to Jumpstart Your Day

Having breakfast in a bowl does not mean eating cereals from the supermarket. To make a good one, you do not need hundreds of ingredients, only those that you like and combine well.

You can use cereals and legumes that you have in the fridge already cooked, fruit, vegetables, seeds and nuts.

With the following ideas you will have more variety of breakfasts both salty and sweet, more warm but also combinable with other elements such as toast, coffee, tea or infusions.

Porridges

If during the summer it is most comfortable to soak the oats with vegetable milk all night, in winter it is to warm everything together for a few minutes. This way you will have them fresh and tender, thanks to the cooking, as if you left them all night. It is also worth leaving them in the fridge and heating them the next day.

Try both sweet and salty combinations: with fruits, chocolate, nuts, seeds, steamed or cooked vegetables (pumpkin, carrot, etc) or grilled (mushrooms, etc).

To complete your porridge, put a handful of broken chia or flax seeds and another handful of peeled nuts.

Puddings and creams

You only need a blender to make a very tasty cream: the base is banana or avocado, and for the flavor you can use cocoa, cinnamon, vanilla, other fruits to taste, etc.

Top your cream with seeds and nuts for an extra protein and omega-3.

If you like to eat salty breakfast you can also quickly make very appetizing creams: with carrot, pumpkin, potato, etc. More or less like a cream that we would prepare for dinner or to eat. For breakfast, choose creams without onions and with a handful of cooked vegetables on top.

Mixed bowls

For breakfast “a little of everything” balanced. You can mix cooked and drained legumes such as beans, lentils or chickpeas, with quinoa, brown rice, some steamed vegetables (for example sweet potatoes), and a few slices of avocado and tomato.

If you have things prepared from previous days you just have to mix and heat them. Plan your meals so that you always have a little and so you can always eat what you want even when you are in a hurry.

Here are five perfect breakfast bowl recipes to start your day right:

1. Porridge with coconut, quinoa, nuts and chocolate

Ingredients:

• ⅓ cup of oatmeal
• ¾ cup of coconut milk
• 1 banana
• ½ cup of cooked quinoa
• ¼ cup peeled almonds
• ¼ cup peeled walnuts
• 2 squares of dark chocolate (more than 85% cocoa)

Preparation

Mix the oatmeal with the coconut milk and the crushed banana in a bowl (or whisk it all with the blender) and heat until it is warm.

Meanwhile, brown the quinoa with the nuts in a pan without oil, over medium heat, until fragrant.

Put the quinoa and nuts on your porridge and fill it with chopped chocolate.

2. Cocoa bowl with fruits and seeds

Ingredients:

• 1/2 cup of soy or coconut drink
• 1 tablespoon of pure cocoa powder
• 1 banana
• 4 dates (without bone)
• 1 teaspoon of chia seeds
• 1 teaspoon of flax seeds
• A handful of dried fruits (apple, raisins, etc.)

Preparation

Beat all the ingredients with the blender except the dried fruits and heat until it is warm.

Put the dried fruits on top and serve.

3. Mixed breakfast bowl

Ingredients:

• ¼ cup of cooked and drained black beans
• ¼ cup cooked quinoa
• 1 pear tomato
• ½ avocado
• 2 tablespoons pumpkin seeds

Preparation

Chop the tomato and avocado and mix it in a bowl with the rest of the ingredients.

Heat it so that it is warm or hot and add some herb or spice that you like (for example cilantro).

4. Sweet potato bowl

Ingredients:

• ½ boiled or steamed sweet potato
• ½ avocado
• 6-8 cherry tomatoes
• a handful of roasted sesame seeds
• a pinch of salt

Preparation

Cut the sweet potato into cubes, the avocado into cubes or slices and the tomatoes into halves.

Mix everything in a bowl and heat it a couple of minutes.

Add the sesame on top and salt to taste.

5. Bowl of scrambled tofu with peas

Ingredients:

• 200 g of hard tofu
• 1 tablespoon of olive oil
• ½ cup of fresh, tender or frozen peas
• 1 roasted piquillo pepper, in strips
• 1 tablespoon of soy sauce
• 1 teaspoon of broken flax seeds
• ½ teaspoon of turmeric
• 1 teaspoon chopped parsley
• Kala namak salt
• A few slices of lemon to serve

Preparation

Pre-heat the olive oil in a nonstick skillet over medium-high heat. Crumble the tofu with your hands over the pan and sauté for a couple of minutes. Add the peas, pepper, soy sauce, turmeric and parsley and sauté a few more minutes.

Take it out and mix it with the flax seeds. Sprinkle with the salt and serve with the lemon.