Babe’s Breakfast Bowl

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Hey babes!

Since I’ve already told you about my secret to perfect lunch bowls, it’s time I shared my absolute favorite recipe with my beloved readers. Brace yourself for the tastiest, healthiest, and biggest breakfast bowl you’ve ever stumbled across in the wild wild web.

As it is written here, this bowl comes stacked with stats! It is just over 150 kcal (so dig in! Add wraps and tofu sour cream!), 8 grams of fiber, 14 grams of protein, and maxes out the daily requirements for vitamins B1-3, B6, B12, folate, vitamins A, C, and K, and gets you tons of calcium, copper, iron, magnesium, manganese, phosphorus, potassium, and zinc!

There’s a lot of ways to modify it, and I’ve seen dozens of tofu bowls on social media, but this is MY breakfast, damn it. So, if you want to use some good, pressed extra firm tofu, by all means. It’s delicious. For this babe, though, I like my everyday breakfast bowl with silken firm.

The soft texture reminds me of a creamy egg scramble and soaks up the spices well, on top of being cheap and shelf-stable. After that though, it’s a lot of vegetables, so I hope your crisper drawer is stocked.

First up are the spicy, Texan additions: onions, bell peppers, and a little bit of Serrano pepper. These are rich in potassium and Vitamin C among others, and frankly I just love the taste. For added antioxidants, make sure you go for colorful varieties, like red onions and red bell peppers.

Next up, I always add 3 or 4 sweet little white or cremini mushrooms. On top of mushrooms being savory, delicious, and chocked full of vitamins and minerals, they’ve also been shown to have protective qualities on the brain, gut, and cardiovascular health.

I’ve always been the kind that likes potatoes in my breakfast burritos/bowls, and potatoes are always welcome in my household. But to boost the vitamin/mineral antioxidant count, I typically use sweet potatoes nowadays (and I just love that creamy texture of roasted sweet potatoes). Another excellent substitute when they’re on sale are winter squashes like butternut or acorn (or even spaghetti!). All of those choices are going to give you that good stuff (fiber, duh), vitamin C, potassium, and antioxidants. Sweet potatoes specifically have also been shown to help insulin sensitivity and blood pressure, among other health benefits.

It may sound like a bit of a trendy keto hack, but I also like to add a little cauliflower rice to the recipe. It soaks up the spices almost as well as the tofu, but gives a vitamin and fiber boost that tofu just can’t compete with. And to be frank, it adds bulk for giant, delicious burritos and bowls. If you prefer a smaller serving for breakfast you can omit it and stick with more calorie-dense ingredients, or can just split your recipe between two servings. Personally, I love a heaping helping of veggies to start the day, whether that be to set the tone for an important business call or a killer workout.

Last but definitely not least are the greens! You can make it with any (kale, mustard, collard, turnip, chard, or even spinach, but I like to keep it basic with curly kale.

With a little research, if there are grocery stores around, you can find reasonably priced kale. I buy the whole bunches and then store them with the stems sliced out and chopped in containers in the refrigerator. Chopping ahead of time is not only convenient, but allows for the release of sulforaphane, a powerful cancer-fighting agent. As one of the most healthful foods on the planet, kale is definitely a good way to start the day, and the flavor and texture it adds to a bowl is divine.

So, check out the recipe below, and all its potential substitutions, and let me know what you think. For maximum deliciousness, serve it on a high-fiber tortilla, and top with some homemade salsa, sour cream, and plenty of fresh cilantro!