Vegan adaptable and Gluten Free•healthy
Breakfast Bowls | morning grain bowls
A foundation recipe to make 5 whole-grain Breakfast Bowls for the workweek, Gluten-free and Vegan adaptable.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 cups cooked whole grains – quinoa, buckwheat, millet, kashi or buckwheat, steel cut oats, brown rice, teff, amaranth
- flaked coconut
- toasted almonds
- cocoa nibs
- honey (or maple)
- ½ cup warmed almond milk.
- roasted pumpkin or butternut,
- maple pecans,
- flax seeds,
- sprinkle of cinnamon,
- maple syrup,
- ½ cup warmed almond milk.
- fresh berries,
- goji berries,
- pumpkin seeds,
- flax
- coconut flakes
- warm almond milk.
- sliced banana
- tahini paste (or almond butter)
- honey (or maple)
- warm almond milk.
- ½ avocado,
- tomato,
- arugula,
- pumpkin seeds
- 1 egg (optional) poached, over easy, sunny side up, soft boiled) sriracha.Or sub crispy tofu.
- sprinkle with salt, pepper, a drizzle of olive oil and balsamic or gremolata
Instructions
- 1
Cook the grains ahead for the whole week. Refrigerate.
- 2
Each morning, heat ½ cup almond milk (if using) assemble bowls with your favorite toppings.
- 3
Pour ½ cup warm almond (or soy, coconut or regular) milk over top.
- 4
Enjoy!
- 5
These are also easily packable . . . . if possible, pack without milk. Heat milk right before serving. 🙂