Meatless Monday: Superfood Breakfast Bowl

This entry was posted on Jul 23, 2018 by Charlotte Bell.

Superfood Breakfast Bowl

Breakfast has long been touted as the “most important meal of the day.” This makes sense. After fasting overnight, our bodies need extra nutrition to get us back on track. What it doesn’t mean, though, is that the foods we eat for breakfast have to be heavy.

I’ve been playing with making nutrient-rich, but light, breakfasts for the summer.  For example, I love making a veggie hash with an organic egg. But I also have been enjoying making even lighter fare, such as Overnight Oats.

Today’s recipe is packed with phytonutrients and protein. I was happy that the recipe called for a couple kale leaves since my garden kale is plentiful at the moment. Because this bowl is mostly blended you can pack whatever superfoods you like into the mix. I found the base for this superfood breakfast bowl in Forks Over Knives magazine, a vegan-based quarterly inspired by the 2011 documentary.

You can cook the quinoa in advance. There’s not a whole lot of prep otherwise since you basically throw everything else, except for the garnishes, into a blender.

This recipe makes 2 servings. If you need only one serving, I’d recommend cutting the recipe in half rather than saving the second serving for the next day. When you’re working with raw ingredients, I just think it works better to consume them as soon as possible after processing. You can, of course, cook and save the quinoa.

Superfood Breakfast Bowl

  • 1 cup unsweetened plant milk (almond, soy, coconut, cashew or rice)
  • 1 banana, broken into pieces
  • 1 organic kiwifruit, peeled and cut in quarters
  • 2 organic kale leaves
  • 1 teaspoon wheatgrass powder (optional)
  • 1/2 cup quinoa, rinsed, drained and cooked
  • 1/4 pomegranate seeds or berries
  • Optional garnishes: 2 tablespoons pumpkin, chia or sunflower seeds (or all three)

Put It Together:

  1. In a high-powered blender combine the first five ingredients, including the wheatgrass powder (if using). Cover and blend for 20 seconds.
  2. Divide between two cereal bowls. Top with the remaining ingredients.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.