Breakfast Power Bowl

Power Bowls can easily be made gluten free and include almost anything you want. With some healthy super foods and a little indulgence from bacon and hollandaise sauce, this is a weekend breakfast to look forward to.

Course Breakfast

Cuisine American, Canadian

Keyword breakfast power bowl, gluten free breakfast, gluten free power bowl

Prep Time 40

Servings bowls

Calories 530kcal

Author Cinde Little

Ingredients

COOK SWEET POTATOES

2 cups cubed sweet potato
olive oil for roasting
salt and pepper

POWER BOWL

½ cup quinoa, cooked (will make about 2 cups)
4 slices cooked bacon diced
½ bunch spinach (fresh, wilted or sautéed)
1 avocado sliced
1 cup cherry tomatoes halved
4 eggs
¼ cup chopped cilantro

BLENDER HOLLANDAISE SAUCE

3 egg yolks
1 tablespoon lemon juice
pinch of salt
½ cup butter melted and warm

Instructions

Preheat oven to 400°F. Toss sweet potato cubes with oil and sprinkle with salt and pepper. Bake for 25 minutes.
Cook quinoa according to package directions. Stir bacon into quinoa and set aside.
Add raw spinach or briefly cook it until just wilted (steamed in a pan with water or sautéed in some of the bacon grease). Set aside.

BLENDER HOLLANDAISE SAUCE

Combine yolks, lemon juice and salt in blender.
Slowly drizzle in melted butter with blender running. Together the blender and the hot butter cook the egg making a silky, smooth hollandaise sauce. Use as soon as possible.

ASSEMBLE POWER BOWLS

Arrange all ingredients any way you like in a bowl or on a plate.
Cook eggs to your liking and place in center of each bowl.
Drizzle with hollandaise, sprinkle with cilantro and serve. Makes 4 large bowls.

Notes

PRE-BREAKFAST PREP: Potatoes, quinoa and bacon can be leftover from another meal or cooked the night before.

Hollandaise sauce can be kept for about an hour. Keep covered in a warm spot near the stove.

Nutrition