Baby Spinach Nourish Breakfast Bowl
- Emma Lisa
- Jun 11, 2022
- 3 min read
Updated: Jun 14, 2024
Not many people think of salad for breakfast, but it can be a delicious and fabulous way to get your first servings of greens of the day. Spinach is densely nutritious providing a hearty dose of dietary fibre and many essential nutrients. Personally, I love eating it raw rather than sauteed, so a small nourish bowl like this is often on my breakfast menu.
Dark, leafy greens like spinach, are highly beneficial for your skin, hair, and bone health. Greens provide a wholefood-based source of trace protein, iron, and other minerals. Spinach is also high in dietary fibre and water, both of which promote good gut health and support the digestive tract's function.
The Australian Dietary Guidelines recommend that most adults should eat at least 5-6 servings of vegetables every day. By adding salad to your breakfast menu each week, you'll have already had your first serving before tea time!
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Baby Spinach Nourish Breakfast Bowl
Ingredients
1 cup baby spinach, organic, rinsed
1-2 eggs, free-range, organic
2 tbsp chickpeas, rinsed
1/2 Hass avocado, sliced
1 lemon wedge, for flavouring
salt and pepper to taste
Method
In a small serving bowl, add the freshly rinsed spinach, and place the sliced avocado on top. Add the chickpeas. Hard-boil the eggs using a timer, usually 1-12 minutes. Cut in half and add to the bowl. Sprinkle with salt and pepper to taste, and squeeze the lemon over the greens.
Batch Cook Recipe
This recipe is already pretty fast to make, but you can batch cook the eggs ahead of time, and have them ready to grab and go. Hard-boiled eggs are best kept in the fridge after cooling. Keep them in their shells until you need to serve them. I like to keep mine inside an egg carton or air-tight container. If the eggs have already been removed from their shells, keep them moist with a damp paper towel before placing them in a sealed container. Consume within a day or so.
Healthy Salad Topping Ideas
Honestly, I wouldn't add much more to this salad as I enjoy it as is, but you can definitely add your own spin on this basic recipe. Some deliciously good wholefood topping ideas include a little crunchy bacon, crumbled feta and pomegranate seeds, caramelised onions, leftover sweet potatoes, or try shredded chicken or seasoned mince.
One Last Things, Before You Go...
Enjoy the idea of going more plantbased? Browse for more nutrition and healthy eating guides on the Lifestyle Blog or come join my Plantbased & Loving It! Challenge for only $67. You'll receive weekly emails with vegetarian recipe cards, helpful printables, and group Zoom calls from a Nutritionist sharing everything you need to know to ease into a more plantabsed lifestyle, whether you want to go all in or just eat more plants to be healthier. Come join us today, click here »
Emma Lisa, Nutritionist & Women's Practitioner
Emma Lisa is a Nutritionist & Women's Health Practitioner with over 12+ years experience in wholefood nutrition, meal planning and health coaching. She is a published cookbook author, passionate food recipe creator and lifestyle blogger, and an advocate for women's health and anti-diet culture. When she's not in clinic, Emma is mum to five kids, in her test kitchen and a wellness digital creator. She lives in Sydney, Australia.
Healthy + happiness,
Emma Lisa xx
HEALTH & NUTRITION PRACTITIONER
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A new favourite, thank you Emma!
Salad for brekkie? I am going to have try this, thank you 🥗Mary Lee
Oh love this idea, Emma! I have never had salad for breakfast and always think of it for lunches. Going to try this tomorrow! Thanks, Leah xx