Veggie and protein rich Asian inspired breakfast bowl – macros and recipe below. Taking inspiration from Turkish eggs for this one and giving it boost of vegetables and a bit of my fave Asian flair with crispy chilli oil, garlic, kimchi and chives to finish. It’s a prep-able meal so make both serves and enjoy across 2 breakfasts.
I like this bowl for the mornings you don’t have a savage appetite but are still focused on hitting your 5-7 serves of veggies and your protein goals. It’s the type of brekky I’ll introduce my nutrition clients to when they haven’t been eating much brekky. It’s satisfying, protein and calcium rich and v delicious.
If you want to bump up the energy density of this bowl I’d recommend some cooked quinoa to add protein and fibre, and grab the flavours. You could add 1/4 avocado for extra veg too.
VEGGIE AND PROTEIN RICH ASIAN BREAKY BOWL
Serves 2
4 eggs – boiled to your liking
1 tsp Extra Virgin Olive Oil
2 cloves garlic
1 medium (175g) Zucchini
2 cups (60g) baby Spinach
1 cup Plain or Greek Yogurt
3 tbsp Kimchi
2 tsp chopped chives
2 tsp crispy chilli oil or chilli flakes (your preferred)
Boil eggs, peel and set aside. Heat frypan on medium heat, add oil, garlic, zucchini and baby spinach and cook 3-4 minutes, tossing throughout to wilt all the greens. Once cooked allow to cool slightly before placing into a double layer of paper towel to squeeze out the liquid. Add yoghurt to a bowl with the greens and garlic mix and toss. Divide between 2 bowls/meal prep containers, top with eggs and slice open. Add kimchi, drizzle with chilli oil or flakes and finish with chives. Season with salt and pepper and tuck in.
MACROS per serve:
Cals 262
Protein 25g
Carbs 8g
Fat 14g
Fibre 1g
