Hearty Breakfast Bowl

Posted on April 29, 2012

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Laurel on Health Food posted her version of the Hearty Breakfast Bowl from Kathy Freston’s newest book, The Lean, earlier this week.  Once I saw it, I could not wait for this weekend to get here so I could try it.

Originally, I had planned on subbing the brown rice for quinoa, but we had leftover rice from our southwest lunch yesterday.  So, just reheat any healthy grain that you have on hand in the same hot pan after cooking the sausage and sautéeing your greens.

For the greens, I used arugula and spinach, and in place of salt on the rice, I used Spike salt-free seasoning (pictured below).

Hearty Breakfast Bowl

(serves a family of 5)

3 cups cooked brown rice, quinoa or any healthy grain of your choice
1 avocado, sliced
2 cups fresh arugula, chopped
2 cups fresh spinach leaves
1 package vegan breakfast sausage (such as Gimme Lean, which can be found in most produce departments)
2 tbsp. maple syrup
1 teaspoon of salt or Spike Seasoning

Spray skillet with cooking spray.  Slice sausage into patties.  Cook patties on medium-low heat for 5 minutes, each side. Cut patties into bite-sized pieces.

Chop the arugula leaves.  Sauté arugula and spinach in the same hot pan used for the sausage for about 30 seconds or until it begins to wilt.

Remove the greens from pan.

Slice the avocado.

Warm your rice (or grain of choice).

For each bowl, layer beginning with your grain.  Sprinkle a little salt or seasoning onto the rice.  Add the sausage, greens and avocado. Drizzle maple syrup on top.