Vegetarian Breakfast Bowl with Hummus
These healthy, savoury breakfast bowls are a great make ahead recipe perfect for busy weekday mornings. Made with quinoa, kale and roasted butternut squash all topped off with a boiled egg.
Servings 2 servings
Calories 475kcal
Ingredients
- ½ Butternut Squash peeled and chopped
- 4 tablespoon Hummus
- 100 g Kale chopped
- 100 g Quinoa cooked
- 2 Eggs boiled to your liking
Dukkah
- 50 g Hazelnuts
- 1 tablespoon Cumin Seeds
- 1 tbsp Coriander Seeds
- 2 tbsp Sesame Seeds
Instructions
- Heat the oven to 200°C/400°F. Spread the squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 30 minutes until soft.
- Heat a drizzle of olive oil in a frying pan and saute the kale just before the squash is finished roasting for a couple of minutes until bright green. Season well.
- Boil the eggs to your liking. Spread a smear of hummus in a bowl, top with half the squash, kale, quinoa, a boiled egg, and a sprinkling of dukkah.
To make the dukkah
- Put all the ingredients on a baking sheet and put in the oven for 6-8 minutes then transfer to a blender and pulse a few times until chopped. Store in an airtight jar.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 475kcal | Carbohydrates: 67g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 212mg | Potassium: 1443mg | Fiber: 11g | Sugar: 4g | Vitamin A: 25200IU | Vitamin C: 99.9mg | Calcium: 358mg | Iron: 9.5mg