Change up breakfast with a bowl that isn’t just oatmeal! Fresh and light, this bowl is a great way to start the day.
If “salad” for breakfast is off-putting, omit the shredded romaine lettuce. The lettuce is the most salady thing about the bowl.
Low Fodmap Breakfast Salad Bowl
A bowl of veggies to start the day topped with a sunny side up egg.
Ingredients
Bowl
- 1 cup fresh spinach
- 8 slices tomato (roughly 1/4" thick slices)
- 1/2 cup quinoa
- 2 tbsp feta crumbles
- 2 tbsp green onions, chopped (green parts only)
- 1 cup shredded romaine lettuce
- 1/2 cup fresh alfalfa sprouts
- 2 eggs
- Olive or canola oil for cooking
- Dried oregano
- Salt & pepper
Toppings
- Garlic olive oil
- Fresh lemon juice
- Fresh parsley, chopped
- Salt & pepper to taste
Instructions
Prep
- Cook quinoa according to directions.
- Chop green onions (green parts only) and thinly slice tomato into roughly 1/4" thick slices.
Eggs
- Heat a nonstick frying pan (that has a lid) over low heat and drizzle oil of choice overtop. Allow oil to heat up for about 3 minutes.
- Carefully crack an egg over the pan. Cover the pan and cook on low heat until the egg whites are set, roughly 2 1/2 minutes.
Veggies
- Heat a non-stick frying pan over medium-low heat and drizzle oil of choice overtop. Allow oil to heat up for 2 minutes.
- Lay tomato slices on the pan and add a pinch of dried oregano, salt and pepper overtop. Cook until tomatoes soften, roughly 2 minutes. Remove tomato slices from the pan.
- Toss spinach in leftover oil in the pan. Cook for a minute on medium-low heat so spinach wilts slightly and softens.
Assemble
- Dish 1/4 cup of quinoa, 1/4 cup alfalfa sprouts, 4 tomato slices, 1/2 cup romaine lettuce, 1 tbsp green onions and 1 tbsp feta crumbles into each bowl. Divide the spinach evenly between the bowls. Top each bowl with an egg.
- Drizzle lemon juice and garlic olive oil overtop. Top with chopped fresh parsley and sprinkle with salt and pepper to taste.
Tried this recipe?Let us know how it was!