Ultimate Green Breakfast Bowl

Published August 23, 2017

We all know that breakfast is one of…

We all know that breakfast is one of the most important meals of the day, which is why I want to share my go-to Ultimate green breakfast bowl with you. Since breakfast is your first meal, it is really an absolute must to pack it with nutrient rich foods especially protein and healthy fats, to help your body burn more fat throughout the day.

Yes, you read that right.

If you start your day with a high protein-high fat brekky (as opposed to high carb), your muscles are much more likely to burn fat.

When we are in the rush, it’s easy for our creativity to go right out the window and end up eating scrambled eggs with avocado three days in a row.  

I’m totally guilty of this!

But if I plan ahead a little I can make a nourishing, exciting and energising green breakfast bowl full of alkalising vegetables that supercharge my energy levels for the day and taste sensational.

This ultimate green breakfast bowl recipe was passed onto me by my dear friend Graham Reed, who’s a well travelled chef who focuses on creating the healthiest meals, so this recipe is gluten free, full of healthy fats and very high in fibre and antioxidants.

And the dressing? So simple, but delicious.

The toppings are entirely up to you but coriander and parsley are one of a kind disease-fighting and detoxifying herbs, which have been for their antimicrobial properties for centuries. used as a natural medicine for centuries.

You simply can’t go wrong with it.



green breakfast bowl




Serves 4

  • 2 cups, quinoa cooked
  • 1 bunch of asparagus thinly sliced, raw
  • 1 avocado
  • 2 cups of spinach
  • 1 bunch of kale
  • 2 cups of bean sprouts
  • 100g green beans (al dente)
  • 4 eggs, poached
  • Toasted sesame seeds and chimichurri dressing

Chimichurri dressing:

  • 1 bunch of parsley
  • 1 bunch of coriander
  • 1/2 chilli
  • 1 lemon zest and juice
  • 1/4 cup olive oil
  • salt & pepper to taste


  1. Cook quinoa and place it at the bottom of the bowls.
  2. Blanch the spinach, kale and green beans and place them on top of the quinoa.
  3. Sit one poached egg on top with the brean sprouts, sesame seeds and dress with chimichurri dressing.
  4. Season with salt & pepper to taste.

Making the Chimichurri dressing:

Place all ingredients in a blender/food processor or bullet and blitz for 30 seconds or until smooth.

Nik Toth