Warm Up Your Morning with This Coconut Curry Breakfast Bowl

Today’s Special: Coconut Curry Breakfast Bowl

As the crisp fall air starts to settle in, I find myself craving warm and comforting breakfast dishes to start my day. That’s why I’m excited to share my latest creation with you all: a Coconut Curry Breakfast Bowl that will awaken your taste buds and leave you feeling satisfied throughout the morning.

For this unique breakfast bowl, you will need the following ingredients:

• quinoa (150g)
• coconut milk (200ml)
• curry powder (10g)
• chickpeas (100g)
• spinach (50g)
• cherry tomatoes (100g)
• avocado (1, sliced)

Before you begin, make sure you have the following kitchen tools ready:

• saucepan
• wooden spoon
• knife
• cutting board

Start by rinsing the quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa and coconut milk. Stir in the curry powder and bring the mixture to a gentle simmer. Cook the quinoa according to package instructions until fluffy and the liquid is absorbed.

In another saucepan, heat a bit of oil and sauté the chickpeas until they are crispy and golden brown. Add in the spinach and cherry tomatoes, cooking until the spinach is wilted and the tomatoes are slightly blistered.

Once the quinoa is cooked, divide it into bowls. Top each bowl with the chickpea, spinach, and tomato mixture. Finish off the breakfast bowl with sliced avocado for added creaminess and a pop of color.

This Coconut Curry Breakfast Bowl serves 2 and has an approximate total weight of 750g. Each serving weighs around 375g and contains approximately 400 calories.

A clever tip for this breakfast bowl is to sprinkle some toasted coconut flakes on top for an extra crunch and tropical flavor. It’s a simple addition that takes this dish to the next level.

I hope you give this Coconut Curry Breakfast Bowl a try and enjoy the burst of flavors in every bite. Feel free to customize it with your favorite vegetables or protein sources to make it your own. Happy cooking!