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Green Veggie Breakfast Bowls

Yields4 ServingsTotal Time20 mins

These bowls are the ideal way to pack your day with plenty of green nutrients and fiber. They feature nuts, seeds and oils to meet your healthy fat quota. If you’re having green veggies for dinner, chop a little extra and cook them up for breakfast tomorrow...killing two birds with one stone.

recipe image

 1 cup sugar snap peas
 2 cups broccoli florets
 8 asparagus spears, tough ends removed
 2 cups baby spinach leaves
 ¼ cup chopped fresh cilantro
 ¼ cup chopped fresh parsley
 3 Tbsp pumpkin seeds
 ½ cup chopped macadamia nuts
 2 Tbsp avocado oil
 1 Tbsp olive oil
 Salt and pepper
1

Place the sugar snap peas, broccoli and asparagus into a steamer over a saucepan of simmering water and steam for about 3 minutes or until just beginning to cook.
The veggies should still be very, very crunchy

2

Toast the pumpkin seeds and macadamia nuts on a dry pan until golden and fragrant

3

In a large bowl, combine the sugar snap peas, broccoli, asparagus, spinach, cilantro, parsley, seeds, nuts, oils, salt and pepper

4

Divide the mixture between four airtight containers and store in the fridge

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories289
% Daily Value *
Total Fat 27.1g35%
Total Carbohydrate 9.3g4%
Protein 6.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.