Stop what you’re doing and let me introduce you to my newest breakfast craving! My Carrot Cake Breakfast Quinoa Bowl. It might possibly be the best breakfast bowl you’ll ever try. If you haven’t noticed, meals in a bowl are quite trendy right now and for a good reason! You can just dump all of these amazing ingredients in a bowl – and it’s so convenient! I’m a little biased of course, but what I love about this bowl is how hardy and filling it is and how it tastes like I’m eating dessert for breakfast! Even though it’s sweet, it’s healthy so I don’t have to feel guilty.
Let me just say, breakfast is definitely the most important meal. I have to be alert and attentive in the morning to focus on work. If I skip breakfast or fill up on empty calories (a.k.a cereal, cereal bars, yogurt, etc.) then I always feel hungry a couple of hours later! Nothing is worse than your stomach grumbling at work and it’s only 10 am and you’re just waiting for the moment you can go to lunch. Don’t be that person! This bowl can help you avoid that whole scenario. Plus, what is more comforting than a warm bowl of quinoa, cinnamon and maple syrup drizzled on top. Yum!
I don’t know about you, but it’s not always easy coming up with new breakfast ideas. I’m always on the look out for something new, because I’m not the kind of person who likes to eat the same breakfast day after day. Sometimes I want something savory, other mornings I’m craving something a little sweet. If you have a sweet tooth in the mornings, then this breakfast bowl is definitely for you!
The great part about this dish, is it takes less than 20 minutes to make and even less time if you toast the walnuts and grate the carrots the night before. Plus, it’s gluten free and dairy free!
Carrot Cake Quinoa Breakfast Bowl
2/3 cup uncooked quinoa
1 3/4 cups unsweetened coconut or almond milk
3/4 cup grated carrots
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons maple syrup (for topping)
1 tablespoon almond butter + more for topping
Pinch of Salt
1/4 cup chopped and toasted walnuts
- In a large saucepan, heat the quinoa and milk over medium heat.
- Once the mixture starts to simmer, add the carrots, cinnamon, and vanilla extract. Turn the heat down to low. Cover and cook for 15 minutes, stirring occasionally.
- Add in the almond butter and a pinch of salt. Stir until combined and thickened.
- Pour the quinoa into four bowls. Top each portion with extra almond butter, maple syrup and toasted walnuts.
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