A balanced Breakfast Power Bowl recipe that gives you the strength and nutrients to fuel your day. It’s also gluten free, so that’s a plus for me as a celiac girlie! It keeps you full for hours and is packed with fresh veggies and fruits. Creamy chickpeas and avocado contrast beautifully with the blueberries and mandarins. I love it with both quinoa and brown rice, drizzled in its simple dressing.
You’re going to go crazy for the fresh, light and bright ingredients! The ingredients in this power bowl recipe are balanced, filling and loaded with flavor.
For more breakfasts, you’ve got to try my quinoa breakfast bowl (gluten free), this Mexican skillet, and these corn tortilla breakfast tacos! I’ve got a bank of breakfast recipes for you to dive into, too.
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
- This breakfast power bowl is perfect for meal prep – get everything ready to go!
- I hate doing dishes and this is an easy-going recipe in terms of prep.
- Naturally gluten free, dairy free and vegetarian, so its totally dietary friendly.
- I love its fresh, light and bright ingredients. It’s honestly so pretty.
- Quick and easy, this power bowl recipe is made with good-for you ingredients!
- Guys, it’s got ALL the textures: crispy veggies and juicy fruits. It’s SO satisfying.
WHAT IS A POWER BOWL?
A power bowl typically contains protein (meat or vegetarian), fats, fiber, and complex carbohydrates in a single bowl.
They’re designed to fuel your body! You’ll often find them loaded with eggs, beans, or tofu as the protein or whole grains/complex carbs like brown rice or quinoa.
The balance of the bowl features veggies and greens and then fruits for a little sweetness. The bowl gets finished off with a dressing.
Power bowls like my breakfast power bowl are popular for meal prep because they’re easy to assemble and packed with nutrients to keep you full and energized throughout the day.
INGREDIENT AND SUBSTITUTIONS
- Chickpeas: I love how hearty protein-packed chickpeas are!
- Hard-boiled egg: These add creaminess to this breakfast power bowl.
- Baby spinach: You can also use kale, arugula, or mixed greens for a different leafy base.
- Brown rice or quinoa: Brown rice has a slightly chewy texture and nutty flavor, while quinoa is more delicate and fluffy.
- Blueberries: I love the tangy flavor blueberries add. Blackberries, raspberries, strawberries, or chopped apples are great, too.
- Mandarin orange segments: Their bright, citrusy sweetness balances the dish and pairs well with the creamy avocado and earthy chickpeas. I like using fresh segments but canned or jarred mandarins (in juice, not syrup) work too.
- Avocado: A squeeze of lemon can help prevent browning.
- Olive oil: Go ahead and use avocado oil if you want an alternative.
- Lemon juice: Lime juice is yummy too.
- Honey or maple syrup: Both are delicious in this power bowl recipe!
DIRECTIONS (STEP BY STEP)
STEP 1
In a small bowl, whisk together all the dressing ingredients until well combined, then set it aside for later.
STEP 2
Prepare the brown rice or quinoa according to the package instructions, allowing it to cook fully.
STEP 3
While the grains are cooking, arrange the spinach, chickpeas, hard-boiled egg, cooked quinoa or rice, blueberries, and mandarin orange segments in a medium-sized bowl.
STEP 4
Once everything is assembled, top the power bowl with freshly sliced avocado and generously drizzle the dressing over the ingredients. Serve immediately and enjoy your breakfast power bowl!
EXPERT TIPS & TRICKS
To save time buy hard boiled eggs already made from the grocery store.
You can use instant rice, frozen rice, or microwavable rice to save time making this breakfast power bowl.
Lightly toast the chickpeas in a pan for extra crunch and a roasted, nutty flavor.
Whisk the dressing in a sealed jar and store it separately to keep the greens from wilting.
STORAGE AND MEAL PREPPING
To save time, prepare a batch of brown rice or quinoa and store it in an airtight container in the fridge for up to 4 days. Boil several eggs and keep them refrigerated in their shells for up to one week. Peel just before you’re ready to make your breakfast power bowl. Wash and prep spinach, mandarin oranges, and blueberries so they’re ready to assemble in minutes.
Fully assembled power bowls are best eaten fresh, but if stored, eat within 24 hours for the best texture and taste. I suggest keeping the leftovers stored separately.
FAQS
HOW CAN I MAKE THIS BREAKFAST POWER BOWL VEGAN?
To make this breakfast power bowl vegan, swap the hard-boiled egg for scrambled or pan-fried tofu, tempeh, or plant-based sausage.
HOW CAN I MEAL PREP THIS BREAKFAST BOWL FOR BREAKFASTS ALL WEEK?
For easy meal prep, cook a batch of quinoa or brown rice in advance and store it in the fridge for up to four days. Hard-boil several eggs at the beginning of the week and peel them as needed. Washing and portioning out the fruits and veggies ahead of time will make morning assembly quick and effortless.
WHAT OTHER SAUCES CAN I USE ON TOP?
Try a tahini dressing made with lemon juice and garlic for a nutty, creamy flavor. Hummus also works on this breakfast power bowl, as does coconut yogurt mixed with lemon and herbs. For a bit of spice, a sriracha-lime dressing adds heat, and balsamic glaze is sweet and tangy.
LOOKING FOR MORE GLUTEN FREE BREAKFAST RECIPES?
Breakfast Power Bowl (Gluten Free)
Ingredients
- 1 ½ cup canned chickpeas drained and rinsed
- 1 hard boiled egg
- 1 cup baby spinach
- 1/2 cup brown rice or quinoa
- 1 cup blueberries
- 1 cup mandarin orange segments
- 1/2 avocado
Ingredients for the dressing:
- 1 tbsp olive oil
- ½ tbsp lemon juice
- ½ tbsp honey or maple syrup
- salt & pepper to taste
Instructions
- In a small bowl, whisk together the dressing ingredients and set them aside for later.
- Make the brown rice or quinoa according to package directions.
- While the rice or quinoa is cooking, add the spinach, chickpeas, egg, quinoa or rice, blueberries, and mandarin oranges to a medium bowl.
- Top the breakfast power bowl with sliced avocado and drizzle with the dressing. Serve!
Leave a Reply