Home / Food / Banana Bread / Anti Inflammatory Breakfast Bowl

Anti Inflammatory Breakfast Bowl

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This colorful, satisfying breakfast grain bowl is a nutritional powerhouse, packed with ingredients like black beans, roasted broccoli and beets that fight inflammation to start your day. The egg is cooked just right—firm egg whites with a slightly jammy yolk. If you want the yolk fully cooked, cook it an extra two minutes. This grain bowl is vibrant and interesting with plenty of textural contrast, and we know you won’t be able to stop making it.

Ingredients:
  • 1 small acorn squash, peeled, seeded and coarsely chopped (about 4 cups)
  • 2 small red beets, peeled and cubed (¾-inch; about 2 cups)
  • 4 tablespoons extra-virgin olive oil, divided
  • 1½ teaspoons salt, divided
  • ¾ teaspoon ground cumin, divided
  • ¾ teaspoon smoked paprika, divided
  • ¾ teaspoon pepper, divided
  • 1 medium head broccoli, cut into florets (1½-inch; about 4 cups)
  • 6 large eggs
  • 6 tablespoons tahini
  • ¼ cup lemon juice (from 2 lemons)
  • 2 tablespoons water
  • 2 cloves garlic, grated
  • 3 cups cooked quinoa
  • 1 (15-ounce) can no-salt-added black beans, rinsed
Directions:
  1. Preheat oven to 425°F with racks in top and bottom third positions. Toss chopped squash, cubed beets, 2 tablespoons oil and ½ teaspoon each salt, cumin, smoked paprika and pepper together on a large rimmed baking sheet until evenly coated; spread into an even layer. Roast on the bottom rack, stirring once, until lightly browned and tender, about 30 minutes.
  2. Meanwhile, toss broccoli florets with the remaining 2 tablespoons oil, ½ teaspoon salt and the remaining ¼ teaspoon each cumin, smoked paprika and pepper on another large rimmed baking sheet until evenly coated; spread in an even layer. Roast on the top rack until browned and tender, about 15 minutes.
  3. Meanwhile, bring a medium saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently use a spoon to lower 6 eggs into the boiling water; reduce heat as needed to maintain a steady simmer. Simmer, gently stirring occasionally, for 6 minutes. Transfer the eggs to the ice bath; let cool for 2 minutes. Drain the eggs and set aside.
  4. Whisk 6 tablespoons tahini, ¼ cup lemon juice, 2 tablespoons water, grated garlic and ¼ teaspoon salt together in a small bowl until creamy and smooth.
  5. Stir 3 cups cooked quinoa and the remaining ¼ teaspoon salt together in a medium bowl; divide among 6 bowls. Top with black beans, roasted squash mixture and roasted broccoli. Peel the eggs under running water, discarding shells; cut each egg in half lengthwise and place on top of the breakfast bowls. Drizzle each bowl with the tahini mixture.
Home
0 Cart