Buddha bowls are typically full of colorful veggies and brown rice, but since they contain nutrients, why not have a buddha bowl for breakfast? We’ve transformed the classic buddha bowl from savory to sweet with the addition of berries, hemp, and warming notes of cinnamon and vanilla.
Instead of brown rice, we’ve included quinoa for added protein. While this recipe calls for plain-cooked quinoa, we gave it a try with quinoa cooked in bone broth for extra nutrients and it was divine. So, this recipe is as versatile as you want it to be.
You can use warm or cold quinoa for this buddha breakfast bowl — it tastes great either way. We recommend preparing the quinoa beforehand so that you can reduce the time it takes to make this breakfast recipe in the morning.
Quinoa Buddha Breakfast Bowl
This quinoa buddha breakfast bowl turns savory to sweet, with the addition of berries, banana, maple syrup, mint, and warming notes of cinnamon and vanilla.
-
1
cup
cooked quinoa (using Kettle & Fire)
warm or cold -
2
tablespoons
hemp hearts -
1
teaspoon
pure vanilla extract -
1
teaspoon
cinnamon
ground -
1
teaspoon
slivered almonds -
1
leaf
fresh mint
for garnish (optional) -
¾
cup
fresh or frozen berries -
½
cup
unsweetened coconut
or almond milk -
½
banana
sliced -
1
teaspoon
pure maple syrup
optional for added sweetness
-
Combine all ingredients in bowl except mint, berries, and nut milk.
-
Pour nut milk over ingredients, garnish with mint and berries. Enjoy!
Gut Friendly | Gluten Free
