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Savory Breakfast Veggie Bowl

Serves 2- 3

  • 2 tbsp  olive oil

  • 1 small onion -finely chopped

  • 1 cup zucchini or cauliflower, chopped

  • 1 cup mushrooms , chopped

  • 1cup red pepper , chopped

  • 1 cup tomatoes, chopped 

  • 1 bay leaf

  • 1/2 lemon juiced

  • Cilantro leaves 

  • Salt and pepper per taste

  • 3 cups argula (optional) 

  • Toppings:

  • Avocado 

  • 2 tablespoon hemp seeds (per serving)

  • Organic Sprouts 

  • Chopped nuts

  • Olives (optional) 

Use  a large cooking pot, turn heat to medium and add oil to the pan. Add chopped onion, bay leaf and let it cook for couple minutes. Add veggies. Stir well. Let it cook for 3-4 minutes. Reduce the heat. Cover the pot with lid and let it cook for 10-12 minutes stirring few times so things don't burn. Turn off the heat when veggies are cooked through. Stir well so all the cooked ingredients are mixed well. Squeeze lemon juice. Add greens to the bottom of the bowl; add mixture and  top with cut cilantro leaves, hemp seeds, nuts, sprouts & avocado 

NTG Lunch Box Meal Ideas: Project
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