This breakfast bowl is simple to make and loaded with goodness. Quinoa makes the base topped with olive oil sauteed kale, that’s all crisp at the edges, crunchy radish, creamy avocado and the fresh burst of pomegranate. And all finished with some Za’atar to spice things up in the morning.

I’ve been super lazy on the dressing for this one because this is something I throw together before work. And I’m not spending time making dressings in the morning, thus it’s just yoghurt or keffir and a squeeze of lemon. Making this before work might sound ridiculous but it takes 5 minutes, you can prep almost everything the night before and have it ready for the week. This includes massaging olive oil into the kale. Make a whole lot of it and keep in a tupperware container in your fridge. That way in the mornings you’re just sauteeing the kale and frying the egg. While this happens you can put everything else in your bowl. 5 minutes later breakfast is done and you’re eating. It’s such a great, nutritious start to the day filled with protein, fats, complex carbs and gut friendly foods.

You can easily double, triple or quadruple the recipe and prep the ingredients at the start of the week. To save more time you could soft boil the eggs and have them ready to peel in the morning. Yummy looking bowl food for breakfast doesn’t have to be super time consuming. With a little prep this breakfast doesn’t take much longer than toast, really. And it’ll keep mid morning munchies away because it’s super filling.

This is also super appropriate for lunch or dinner! Don’t let the recipe title decide for you!

Serves 1


1/4 cup quinoa

3/4 cup water

pinch salt

2.5 cups shredded kale

1/8 tsp salt

1 tsp olive oil

1 egg

2 Tbs pomegranate seeds

2 Tbs fresh parsley (optional)

1 Tbs spring onion, finely sliced (optional)

2 radish, finely sliced

1/3-1/2 avocado (equivalent of 1/3 cup)

2 Tbs plain yoghurt or keffir (unsweetened)

1 tsp za’atar spice blend

wedge of lemon


Rinse the quinoa well and combine with the water and salt in a small pot. Bring to the boil, simmer for 15 minutes, turn off the heat. Cover and allow to sit for 10 minutes. You can do this the night before.

Massage olive oil into the kale (can do this the night before). Place a medium fry pan on medium high heat and add the kale. Sprinkle over the salt. Spread evenly across the pan and cook for a few minutes, moving often. Move the kale to one side of the pan to make room for the egg. Crack in the egg and fry for a few minutes until the white has just set.

Place the quinoa in the base of your bowl. Top with kale, radish, pomegranate. Scoop the avocado from the skin and squeeze over lemon. Add to the bowl along with the yoghurt and fried egg. Sprinkle everything with Za’atar. season to taste as you eat.

HH. x

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