Ingredients

  • 1 cup short grain brown rice
  • 4 eggs
  • 1 can chickpeas
  • 4 sweet potatoes
  • 1 avocado
  • 4-5 carrots
  • 1 red pepper
  • 3 cups cherry tomatoes
  • 3 cups purple cabbage
  • 5 cups mixed greens

Pantry/Freezer Items:

Product Image for Black Bean Quinoa Veggie Burgers above a title and link
Black Bean Quinoa Veggie Burgers
View Product
Product Image for Spinach Cakes above a title and link
Spinach Cakes
View Product

Directions

Serves: 5 Bowls (1 per recipe)
Cook time: 30 minutes

Breakfast Bowl:

  1. Preheat oven to 400°F
  2. Cut sweet potatoes into 1 inch cubes. Coat sweet potato slices with 1 tbsp. olive oil, salt and pepper. Place slices on a parchment lined baking sheet. Bake for 25 minutes or until golden brown and starting to crisp around the edges.
  3. While the potatoes are roasting, place Dr. Praeger’s Spinach Cakes on an ungreased baking pan. Bake approximately 5 minutes until browned. Carefully flip and bake an additional 4 minutes, until heated through and well browned.
  4. Beat 2 eggs together in a small mixing bowl. Bring a nonstick skillet to medium heat and pour egg mixture into the skillet. Using a spatula, stir eggs about every 30 seconds to scramble until cooked throughout.
  5. Assemble bowl with eggs, sweet potatoes, Spinach Cakes, and sliced avocado. Garnish with fresh herbs.

Burrito Bowl:

  1. Cook rice according to package directions.
  2. Preheat oven or toaster oven to 450°F. Place 2 Black Bean Quinoa Burgers on an ungreased baking pan. Bake approximately 7 minutes, flip and bake an additional 5 minutes, until heated through and well browned.
  3. In a small bowl mash avocado with 1 tsp olive oil and mix in 1 cup diced cherry tomatoes.
  4. Assemble bowl with rice, 2 cups mixed greens,  1 cup diced cabbage, 1 diced red pepper, Black Bean Quinoa Burger and mashed avocado. Optional: garnish with a drizzle of tahini and cilantro.

Harvest Salad Bowl:

  1. Preheat oven or toaster oven to 450°F. Place 2 Black Bean Quinoa Burgers on an ungreased baking pan. Bake approximately 7 minutes, flip and bake an additional 5 minutes, until heated through and well browned. Dice into 1½ inch pieces.
  2. Bring a medium pot of water to boil, add to 2 eggs carefully into the water. Boil for 9 minutes and remove eggs. Once they are cool enough to handle remove shell and slice in half.
  3. Assemble bowl with greens, 1 cup diced cherry tomatoes, 1 small carrot cut into ribbons, and hard boiled eggs. Drizzle with olive oil and balsamic vinaigrette.

Moroccan Carrot Salad Bowl:

  1. Preheat oven to 400°F. Place Dr. Praeger’s Spinach Cakes on an ungreased baking pan. Bake approximately 5 minutes until browned. Carefully flip and bake an additional 4 minutes. Cut into fourths.
  2. Assemble bowl with 2 julienned carrot, 1 cup diced cherry tomatoes, chickpeas, spinach cakes and cilantro. Drizzle with tahini.

Loaded Sweet Potato Fries Bowl:

  1. Cut 2 medium sweet potatoes into long, thin slices. Coat sweet potato slices with 1 tbsp. olive oil, salt and pepper. Place slices on a parchment lined baking sheet. Bake for 25 minutes or until golden brown and starting to crisp around the edges.
  2. While the potatoes are roasting, place 3 Dr. Praeger’s Spinach Cakes on an ungreased baking pan. Bake approximately 5 minutes until browned. Carefully flip and bake an additional 4 minutes, until heated through and well browned. Cut into fourths.
  3. Assemble with potato slices, 1 cup diced purple cabbage and spinach cakes. Top with sriracha mayo and fresh herbs.