Golden Quinoa Breakfast Bowl Recipe from 'Sprouted Kitchen Bowl and Spoon'

Photo: Hugh Forte

From Yahoo Food’s Cookbook of the Week: The Sprouted Kitchen Bowl and Spoon

Golden Quinoa and Butternut Breakfast Bowl
Serves 4

My favorite breakfast spot in Los Angeles is Huckleberry Bakery. They have a glistening pastry case filled with rustic baked goods and treats of all kinds  and a big chalkboard that lists a very fresh,  yet somehow decadent, menu.  I don’t get to visit often, but I will never forget the first breakfast I enjoyed there and how impressed I was with their savory breakfast bowl. This is how  I recreate it at home,  simplified from  theirs, but still a beautiful bowl for chilly fall mornings. I use quinoa, but any cooked  grain  will work—try bulgur, spelt, millet, barley, and the like. The style of eggs on top is up to you. I love the  nuttiness of Manchego, but Parmesan works too, either way be generous with the  cheese.

HERB OIL
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
⅓ cup extra-virgin olive oil
2 teaspoons fresh lemon zest
Sea salt  and pepper

1 small butternut squash (1½ pounds), peeled, seeded, and cut into ½-inch cubes
2½ tablespoons extra-virgin olive oil or coconut oil
¼ teaspoon cinnamon
Sea salt and freshly ground pepper
¼ teaspoon freshly grated  nutmeg
2 cloves garlic, minced
¼ of a yellow onion, finely diced
3 cups coarsely chopped baby kale
2 cups cooked quinoa
1 tablespoon maple syrup
Pinch of cayenne pepper, to taste
Juice of ½ lemon
8 eggs
1 cup shaved Manchego cheese

For the herb  oil, in a food processor or high-powered blender, blitz the parsley, chives, olive oil, lemon zest, and a pinch  of salt until mostly smooth. Set aside.

Position rack to the upper third of the oven and preheat to 425ºF. Spread the squash cubes on a large rimmed baking  sheet. Drizzle with 1 tablespoon of the olive oil, cinnamon, nutmeg, and a few pinches of salt and pepper. Toss to coat and spread in a single layer. Bake for 20 to 25 minutes until the edges are browned and caramelized. Remove to cool slightly.

In a large frying  pan over medium heat, heat the remaining 1½ tablespoons of oil until shimmering. Add the garlic, onion, and a pinch  of salt and sauté for 1 minute. Add the kale, quinoa,  maple syrup,  and cayenne and sauté until the quinoa starts to get crispy, 6 to 8 minutes. Transfer the quinoa  mixture to a bowl and stir in 1 tablespoon of the herb oil, the squash,  and lemon  juice.

Serve each bowl with a scoop of quinoa,  eggs of your choice, a drizzle  of herb oil, and shaved  cheese.

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