Savoury Breakfast Bowl



Protein (g)


Carbs (g)


Fat (g)


  • 30g quinoa, rinsed

  • 2 eggs

  • a large handful of kale, roughly chopped

  • 30g fresh spinach leaves

  • 40g ripe avocado

  • juice of 1/2 a lime

  • 50g cucumber, diced

  • 20g sun-dried tomatoes, drained of oil and roughly chopped


For the miso sauce:

  • 3 tsps toasted sesame oil or olive oil

  • 2 tsps rice wine vinegar

  • a small pinch of sea salt

  • 3/4 tsp white miso paste

  • ½ tsp honey, stevia or maple syrup

  • 1/4 tsp cayenne pepper

  • 1 tsp fresh ginger, grated


Bring two small saucepans of water to the boil. Place the quinoa in one saucepan and cook according to packet instructions. Drain well.

While the quinoa is cooking, place the eggs in the other saucepan and cook for 7 minutes for soft boiled or 9 minutes for hard boiled. Immerse the eggs in cold water for 3-4 minutes, then peel and slice in half.

Mix the miso sauce ingredients in a jug and set aside.

Steam the kale for 4 minutes or until tender. Steam the spinach for 2-3 minutes, until wilted. Transfer the steamed vegetables to a serving bowl. Add the cooked quinoa and eggs.

Slice the avocado and add to the serving bowl. Drizzle the lime juice over the avocado. Add the cucumber and sun-dried tomatoes. Drizzle around one third of the miso sauce
over the top and serve.

Store any remaining miso sauce in a jug and refrigerate for up to 2 days.