Mediterranean Breakfast Bowls (Printable)

Nourishing bowls packed with quinoa, vegetables, chickpeas, feta, and eggs for a healthy morning start.

# What You'll Need:

→ Grains

01 - 2 cups cooked quinoa or brown rice

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1 cup baby spinach leaves

→ Dairy

07 - 1/2 cup crumbled feta cheese

→ Legumes

08 - 1 cup canned chickpeas, rinsed and drained

→ Eggs

09 - 4 large eggs

→ Olives & Extras

10 - 1/4 cup Kalamata olives, pitted and sliced

→ Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1 tsp dried oregano
14 - Salt and black pepper, to taste

# How to Make It:

01 - Cook quinoa or brown rice according to package instructions. Fluff with a fork and set aside.
02 - Whisk together olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Heat a non-stick skillet over medium heat. Crack eggs into the pan and fry to desired doneness, keeping yolks runny if preferred.
04 - Divide the cooked quinoa evenly among four serving bowls, spreading it across the bottom.
05 - Arrange cherry tomatoes, cucumber, red bell pepper, red onion, baby spinach, and chickpeas in sections over the quinoa.
06 - Scatter crumbled feta cheese and sliced Kalamata olives over each bowl.
07 - Drizzle the lemon-oregano dressing evenly over all four bowls. Top each with a cooked egg and serve immediately.

# Expert Hacks:

01 -
  • Everything can be prepped the night before, making mornings actually peaceful
  • The combination of warm and cold textures feels like something you would order at a cafe
  • It keeps you full for hours without that heavy breakfast crash
02 -
  • Cook the eggs last so they stay warm when you serve, but prep all vegetables beforehand
  • The dressing can be made up to three days ahead and stored in the refrigerator
  • If making ahead, keep the dressing separate and add it just before serving to prevent sogginess
03 -
  • Room temperature vegetables taste better than cold ones straight from the refrigerator
  • Wilt the spinach slightly with the warm quinoa for a more tender texture

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