Is there anything better than a big comforting breakfast bowl to get you started on a chilly morning? If you haven’t yet tried savory breakfasts, get ready to meet your new obsession. This easy breakfast bowl packed with greens, avocado, turmeric quinoa, and sauteed oyster mushrooms, will make you drool even more than a full scrambled egg breakfast. It’s low in sugar, comes packed with nourishing anti-inflammatory ingredients, is completely plant-based, and gluten-free and is the most delicious way to get your greens in. It’s also bursting with color which makes it one of the most beautiful ways to start your day. If you aren't familiar with oyster mushrooms, they're going to be your new favorite thing. You can absolutely use normal white button mushrooms or even shitake, but I love oyster mushrooms for their meat-like quality when chopped and for their insane ability to absorb the flavors in your pan. They add a wonderful depth to your bowl and are worth the extra money.
and this Banana-less Sweet Potato Smoothie.
½ cup cooked white quinoa
¼ teaspoon ground turmeric
about ½ teaspoon olive oil
1 handful baby tomatoes
a dash of sea salt
1 large handful oyster mushrooms, sliced
1 large handful green kale leaf pieces
juice of ½ lemon
¼ ripe avocado, sliced
a dash of red pepper flakes
Start with the turmeric quinoa to make this bowl. Combine the cooked quinoa, turmeric, a splash of olive oil, and a sprinkle of sea salt together in a bowl. Allow the kernels to open and absorb the flavor by either heating the mixture or adding a few tablespoons of boiling water. Stir and set aside.