Breakfast Macro Bowl

Powerful. Tasty. Fuel. Fast. This macro bowl cannot disappoint. You make all of these things ahead of time, and just throw them together in under 3 minutes. You can prep the veggies when you get them home, cook off the grains ahead of time, make the dressing super quick at your convenience as well. Everything can sit at the ready in your fridge.

This recipe is completely interchangeable. I adore these types of recipes. The one I’m sharing with you includes raw baby spinach, baked sweet potato, scrambled egg whites, tri-color quinoa, fermented radishes and carrots, with a lemony tahini dressing. I dream about this dressing it’s so delicious.

I cook off 1 c. of tri-color quinoa in my rice cooker.

I scramble up a dozen egg whites. You can also use the whole egg, which I do often, I like to mix it up. My second favorite is with medium boiled eggs with this awesome little gadget. My husband and I both use it all the time. In fact, we love it so much that we have another one in the camper. I added another pic of one of my bowls with medium eggs at the bottom.

I bake off 2 sweet potatoes.

1 bag of baby spinach.

Fermented Radishes & Carrots

Using my trusty OXO Good Grips Mandoline Slicer, I thin slice about 6 radishes and 1/2 carrot. I use a very small container for this recipe, as I only use a few slices at a time. I love these Fido jars. They work perfectly for fermenting foods. 2016-12-03-12-32-24

To the veggies, add 1/4 t. natural sea salt, and fill with distilled water. Snap the lid down, and put into a dark place for a day or so, checking them once a day (don’t open) for bubbles. When you achieve bubbling, you’re good. You can store them in the fridge from here on. (These are also excellent with tacos!)

Tahini Dressing

1/4 c. tahini
1/4 c. water
1/2 t. lemon zest
juice of 1/2 lemon
pinch of sea salt

Add ingredients to your favorite jar with a tight-fitting lid. Throw in a blender ball, and shakey shakey. Dance if necessary.

You prep all these ingredients, and store them separately in the fridge until you’re ready to use them. The recipe below is for one bowl:

Breakfast Macro Bowl

For each bowl, add the following:

1/4 c. quinoa
1/2 c. spinach
1/2 diced sweet potato
1/2 c. scrambled eggs
1/4 c. tahini dressing
1 T. fermented radishes & carrots

Add them to your bowl however you like. I like to see each ingredient separately, like this:


Yes, this came out of a real kitchen, in a real bowl, on a real counter. 🙂 You can see the paper towel right next to the bowl and everything. Give it a try, y’all. Don’t get intimidated by the fermented veggies, it’s not hard. If you seriously don’t want to try it, you can always find something for purchase at a market like these little jewels from Oregon Brineworks. The markets are a little slower in some areas to start stocking fermented foods. Our anscesters depended on them for life. We would do well to remember that. Life. That’s the keyword. I predict now that there will be a shortage of supply when everyone realizes the importance of the demand.

Yes, this does NOT fall under the SAD (Standard American Diet) way of life. It’s fresh! It’s crazy! 🙂 You’ll feel great and energetic, not greasy and dumpy. I promise you will not regret this bowl. Whatever you were going to pick up through a drive-thru, however, you will. You can even put these ingredients in a paper bowl and use a plastic fork to eat on the go. I would be lying if I said that I never have. I’ve also layered them up in a clear plastic cup… the point is, it doesn’t have to be a sit down reflection meal, real life still happens. If you prep a little, you can enjoy more out of your life and feel more in charge of it than chasing behind it.

Y’all drop me a line and let me know how much you love it!

And… with medium eggs and snow pea micro greens: