Nourish
Exclusive Recipe from The Sprouted Kitchen Bowl + Spoon
We love cookbook author and blogger Sara Forte’s simple approach to whole foods-based cooking. (That’s why we’re always visiting her blog, The Sprouted Kitchen, for tasty ideas.) Now in The Sprouted Kitchen Bowl + Spoon, Sara’s giving us a whole new world of possibilities for bringing her favorite kind of food – bowl food – to the table. We’re so excited to share one of Sara’s delicious breakfast bowls from the book with you. This Popeye Protein Bowl will start your day off right. It’s got plenty of protein, fiber and healthy fats to help you stay sated and keep your energy levels up!
Popeye Protein Bowl
Recipe adapted from The Sprouted Kitchen Bowl + Spoon
Serves 2
2 cups cooked black beans
1 cup vegetable broth
2 cups arugula
3 teaspoons extra-virgin olive oil
Juice of ¼ lemon
Sea salt and freshly ground black pepper
1 zucchini, diced
2 cups baby spinach
3 green onions, white and green parts, thinly sliced
6 whole eggs
2 tablespoons whole milk or non-dairy milk
1 large avocado, peeled, pitted, and sliced
Finely chopped fresh chives, for topping
Salsa, for topping (optional)
Full-fat sour cream, for topping (optional)
1. In a small pot over low heat, combine the beans and vegetable broth. Cover and cook until warmed through.
2. In a small bowl, dress the arugula with 1 teaspoon of the olive oil, a small squeeze of lemon juice, and a pinch of salt and pepper and set aside.
3. In a nonstick skillet over medium heat, warm the remaining 2 teaspoons olive oil. Add the zucchini and cook for 5 to 7 minutes, until it softens and begins to brown. Add the green onions and baby spinach and cook another minute to warm through.
4. Put the whole eggs and milk in a bowl, add a pinch of salt and pepper, and whisk well. Reduce the heat to low, add the egg mixture to the vegetables in the skillet, and cook, stirring occasionally, until just firm, 2 to 3 minutes.
5. Assemble your bowl with a scoop of the beans and a helping of the scramble. Top with the avocado, chives, and some dressed arugula. Serve with salsa and sour cream, if you wish.
“Photo by Hugh Forte. Reprinted with permission from Sprouted Kitchen Bowl + Spoon by Sara Forte, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”
We love cookbook author and blogger Sara Forte’s simple approach to whole foods-based cooking. (That’s why we’re always visiting her blog, The Sprouted Kitchen, for tasty ideas.) Now in The Sprouted Kitchen Bowl + Spoon, Sara’s giving us a whole new world of possibilities for bringing her favorite kind of food – bowl food – to the table. We’re so excited to share one of Sara’s delicious breakfast bowls from the book with you. This Popeye Protein Bowl will start your day off right. It’s got plenty of protein, fiber and healthy fats to help you stay sated and keep your energy levels up!
Popeye Protein Bowl
Recipe adapted from The Sprouted Kitchen Bowl + Spoon
Serves 2
2 cups cooked black beans
1 cup vegetable broth
2 cups arugula
3 teaspoons extra-virgin olive oil
Juice of ¼ lemon
Sea salt and freshly ground black pepper
1 zucchini, diced
2 cups baby spinach
3 green onions, white and green parts, thinly sliced
6 whole eggs
2 tablespoons whole milk or non-dairy milk
1 large avocado, peeled, pitted, and sliced
Finely chopped fresh chives, for topping
Salsa, for topping (optional)
Full-fat sour cream, for topping (optional)
1. In a small pot over low heat, combine the beans and vegetable broth. Cover and cook until warmed through.
2. In a small bowl, dress the arugula with 1 teaspoon of the olive oil, a small squeeze of lemon juice, and a pinch of salt and pepper and set aside.
3. In a nonstick skillet over medium heat, warm the remaining 2 teaspoons olive oil. Add the zucchini and cook for 5 to 7 minutes, until it softens and begins to brown. Add the green onions and baby spinach and cook another minute to warm through.
4. Put the whole eggs and milk in a bowl, add a pinch of salt and pepper, and whisk well. Reduce the heat to low, add the egg mixture to the vegetables in the skillet, and cook, stirring occasionally, until just firm, 2 to 3 minutes.
5. Assemble your bowl with a scoop of the beans and a helping of the scramble. Top with the avocado, chives, and some dressed arugula. Serve with salsa and sour cream, if you wish.
“Photo by Hugh Forte. Reprinted with permission from Sprouted Kitchen Bowl + Spoon by Sara Forte, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.”
