Get Up & Go Lentil Breakfast Bowl
Prep Time: 15 Minutes
Total Time: 30 Minutes
Servings: 10
Ingredients
Directions
Nutrition
Ingredients
5 cups (1.25 L) tri-color quinoa, cooked and hot
5 cups (1.25 L) whole red lentils, cooked and hot
10 cups (2.5 L) tater tots, pre-cooked and hot
2 ½ cups (625 mL) shredded cheddar cheese
6 cups (1.5 L) cherry tomatoes, quartered
2 cups (500 mL) dill pickle slices
2 cups (500 mL) medium salsa, prepared
5 cups (1.25 L) scrambled eggs
10 oz (284 mL) sriracha mayo (2 parts low-fat mayo:1 part sriracha)
Directions
- To plate this dish, evenly divide a base of quinoa, lentils, and tater tots into 10 shallow bowls.
- Top each bowl with ¼ cup (60 mL) of shredded cheese. Divide tomatoes, pickles, and salsa evenly. Top with ½ cup (125 mL) scrambled eggs and 1 oz (25 mL) sriracha mayo.
Nutritional Information
- Serving Size: 2 ¾ cups (675 mL)
- Per serving:
- Calories 970
- Total Fat 54 g
- Saturated Fat 14 g
- Cholesterol 355 mg
- Carbohydrates 87 g
- Dietary Fibre 12 g
- Sugar 9 g
- Protein 34 g
- Sodium 1820 mg
- Potassium 1336 mg
- Folate 306 mcg
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