Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1 bunch kale, leaves stripped, roughly torn
- 425grams no-added-salt Macro Organic chickpeas , drained
- 1tablespoons extra virgin olive oil
- 1/2 cup Macro Organic tricolour quinoa
- 4 Macro Organic free range eggs
- 2/3 cup light smooth ricotta
- 200grams punnet Sweet Solanato® tomatoes, halved
- 1teaspoons chilli flakes
Nutrition per serving
1630kJ / 390Cal
1630 Kilojoules or 390 Calories
19% of daily energy intake*
Protein
22.8grams
Fat
13.4grams
Carbs
37.5grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Who needs a cafe meal when you've got this colourful, moreish brekkie bowl featuring quinoa, crispy kale, egg, chickpeas, tomatoes and ricotta?
Instruction tip
Tip:For a speedier breakfast, boil the eggs in advance and keep in the fridge. You can also prep the kale in advance (keeping in an airtight container until ready to serve).
Method
Step 1 of 5
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 5
Place kale leaves and chickpeas on tray and drizzle with oil. Bake for 10 minutes or until kale is lightly golden and crispy.
Step 3 of 5
Meanwhile, place quinoa and 1 cup water in a microwave-safe bowl. Cover and cook on high for 5 minutes. Remove bowl from microwave, stir quinoa, cover and cook for a further 2 minutes. Stand, covered, for 5 minutes, then fluff with a fork.
Step 4 of 5
Boil eggs in a small saucepan of water over medium-high heat for 6 minutes for soft-boiled. Drain eggs. Run cold water over eggs to cool, then carefully peel.
Step 5 of 5
Divide quinoa among bowls. Top with ricotta, kale, chickpeas, tomatoes and a halved boiled egg. Sprinkle with chilli flakes. Serve.
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