Energizing Mediterranean Breakfast Bowl
Start your day with a wholesome Mediterranean-inspired breakfast bowl that honors the Daniel Fast. Packed with nutritious ingredients, this vibrant dish features roasted vegetables, creamy avocado, and a drizzle of olive oil for flavor. It's a perfect blend of satisfying textures and fresh tastes that will energize your morning while adhering to the fast.
ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 medium zucchini, diced
- 1 bell pepper, diced
- 1 small red onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 ripe avocado, sliced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a saucepan, combine quinoa and water; bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed.
- 3.
On a baking sheet, toss diced zucchini, bell pepper, and red onion with olive oil, salt, and black pepper.
- 4.
Roast the vegetables in the oven for 20 minutes, stirring halfway, until they are tender and slightly caramelized.
- 5.
Once the quinoa is done, fluff it with a fork and divide it into two bowls.
- 6.
Top each quinoa bowl with roasted vegetables and sliced avocado.
- 7.
Drizzle with lemon juice and garnish with fresh parsley.
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