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You are here: Home / Breakfast / The “Zen” Quinoa Bowl (gluten free & can be made vegan!)

The “Zen” Quinoa Bowl (gluten free & can be made vegan!)

May 13, 2013 by Christal

Zen Scramble Quinoa Bowl (gluten free & can be made vegan!)
This is definitely one of my favorite meals as of late, it’s easy to make, full of delicious flavors, and super healthy!

This is my adaptation of a dish I had in Hawaii at an awesome little place called The Beet Box Cafe. A funky little vegetarian joint that serves up healthy, organic, local food in a little surfer town on Oahu. When I was there last month, I ordered a dish called the “Zen”, and it was incredibly delicious! After we returned from Hawaii I made it my goal to recreate this amazing dish!

Here’s my version!

IMGP2148 (1)

The original “Zen” dish was served on a plate with the egg scramble, a side of brown rice, and a side of black beans, topped with avocado and sprouts.

I decided to go with a “bowl” rather than a plate, and use protein-rich quinoa as the base. I’m a big fan of quinoa, I probably eat it every other day; breakfasts, lunches, dinners, I find a way to get quinoa in there!

Then comes tons of veggies! Broccolini, kale, tomatoes, shredded carrots, and mushrooms! The key ingredient in this bowl is curry powder, which adds such a great flavor to the veggies and eggs (or tofu!). I added garlic powder, onion powder, and paprika with the curry powder, then fresh lime to add some zing!

Zen Scramble Quinoa Bowl (gluten free & can be made vegan!)

You could easily use diced onion and minced garlic in place of the powders, it was just what I had on hand, and definitely worked great!

I used my trusty wok to cook up the veggies, then while the wok is still nice and hot I added in the egg whites (or crumbled tofu for a vegan option!), another fantastic hit of protein, which cook up really quickly and meld together with the veggies and absorb the flavor from the spices and lime!

Vegans, you can most definitely substitute the egg whites for tofu! Just crumble up some firm tofu and toss it in the wok with the veggies, spices, and lime, and voila! You’ll have something just as spectacular!

In the bowl goes all the deliciousness to top the quinoa. Then, to take it all to the next level, some sliced avocado which adds creaminess and healthy unsaturated fats, and sprouts for a little crunch!

aaaaah…zen. A total state of focus that incorporates a togetherness of body and mind.

Really, what a perfect name for this dish. Not only will this dish make you feel amazing, nourish your body, and enlighten your tastebuds, it also put’s you in a calm, happy, restful state with each and every bite.

Remember my “zen” moment last week as I enjoyed this delicious bowl on my front porch in the sun? Wonderful.

Zen Scramble Quinoa Bowl (gluten free & can be made vegan!)

So.. moral of the story?

You need to try this Zen Quinoa Bowl!

4.8 from 4 reviews
The "Zen" Quinoa Bowl (gluten free & can be made vegan!)
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Serves: 1
Ingredients
  • 6 egg whites or 100g extra firm tofu, crumbled
  • ½ cup chopped broccolini or broccoli
  • ¼ cup cherry tomatoes, halved
  • ¼ cup mushrooms, sliced
  • 1 cup kale, torn into pieces
  • ½ cup carrot, grated
  • ½ teaspoon yellow curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 lime, halved
  • ½ cup cooked quinoa
  • ¼ avocado, sliced
  • ¼ cup deli sprouts or micro-greens
Instructions
  1. Heat a wok or saucepan at medium to high heat.
  2. In a small bowl mix together the spices and salt and pepper.
  3. When the wok/pan is nice and hot add in broccolini, carrot, and mushrooms and a splash of water, cook for 3-4 minutes until the vegetable become tender.
  4. Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.
  5. Squeeze in the juice of half a lime and pour in the egg whites. Allow the egg whites to sit for a minute until they begin to cook through, then scramble them together with the vegetables. (If you are using tofu just scramble with the vegetables until the tofu begins to brown slightly or heats through).
  6. Once the eggs are cooked fully, transfer the mixture to a bowl with quinoa and top the quinoa.
  7. Top the vegetable mixture with sliced avocado and sprouts, and garnish with another squeeze of lime and some additional salt and pepper if preferred.
  8. Enjoy!
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I hope this recipe makes your Monday just a little brighter!

Christal

Nutritionist in the Kitch

Filed Under: Breakfast, Dairy Free, Dinner, Gluten Free, Lunch, Main Dishes, Vegan, Vegetarian

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Comments

  1. Sally says

    February 14, 2016 at 6:47 pm

    Hi, this seems really silly, but what are the sprouts that are on the top? The little white stocks with 2 leaves on top?
    Those were on a salad one time and I loved them, but I have no idea what they are.
    Thank you!

    • Christal says

      February 14, 2016 at 10:02 pm

      I believe they are called Daikon Sprouts! 🙂

    • Katie says

      July 17, 2016 at 2:33 pm

      They may also be pea shoots.

  2. Cassie says

    February 11, 2015 at 12:16 pm

    Love quinoa and macrobowls! Mmmmmm!!

    • Christal says

      February 11, 2015 at 9:14 pm

      So yummy!

  3. Janet Fazio says

    October 8, 2014 at 12:35 pm

    This looks terrific. I’m always looking for something other than the same old eggs for breakfast. For the quinoa, do you cook in plain water? I usually cook in broth to give it a bit more flavor. This recipe may not need it though.

    • Christal says

      October 10, 2014 at 1:24 pm

      You could totally do broth! I usually switch it up! 🙂

  4. Christiana Key says

    August 13, 2014 at 3:27 pm

    The spice mixture really makes this SUPER tasty! I added a little bit of turmeric at the end (I put it on everything for my inflammation as well) and it was superb. THANK YOU!

    • Christal says

      August 13, 2014 at 10:27 pm

      You are very welcome! 🙂

  5. kathy says

    August 4, 2014 at 10:07 am

    nutrition info?

    • Christal Sczebel says

      August 4, 2014 at 11:08 am

      Hi Kathy! I use My Fitness Pal Recipe calorie calculator to get that info! You can enter it in on the website 🙂

  6. Kenny says

    May 6, 2014 at 1:27 pm

    OMG, I LOVE THIS! i added egg yolk and substituted the avocado for ham ends from the meat counter at morrissons and OMG. DIVINE. please post more like this. LOVE KEENWHA!

  7. Dearna @tohercore says

    January 2, 2014 at 2:35 am

    Just wanted to let you know that I made this last night and it turned out amazing – my boyfriend has already requested we have it again soon 🙂 Thanks for the recipe!

  8. Jenny says

    August 5, 2013 at 2:53 am

    Oh my goodness this is delicious!!! I’ll definitely make it again. I’m already looking forward to having it for lunch tomorrow! Thank you for this wonderful recipe! I added roasted pumpkin and pine nuts and used lemon instead of lime. I also added a dash of cumin powder. Divine!

    • Christal says

      August 5, 2013 at 10:03 am

      Yum!

  9. Aisha says

    June 25, 2013 at 7:39 pm

    Made this tonight with 5 whites and one whole egg. I Loved it. I am full and feel good about what I ate. This is a step in the right direction for me.

    • Christal says

      June 25, 2013 at 8:55 pm

      Definitely! You can’t feel bad about this recipe, it’s so good for yoU! 🙂

  10. Sheelagh says

    May 18, 2013 at 6:44 pm

    Just made the tofu version for dinner — yummy!! So many nutritious and delicious ingredients. Thanks for sharing the recipe!

    • Christal says

      May 19, 2013 at 8:34 am

      You are welcome! Glad you enjoyed it Sheelagh!

  11. Em says

    May 17, 2013 at 1:00 am

    That is definitely on my list for cooking this week, Christal! I LOVE quinoa, and the red variety is particularly tasty 🙂

    • Christal says

      May 17, 2013 at 7:15 am

      Hey Em! I hope you enjoy it as much as I do! I love red quinoa too but I find it’s not nearly as available as the white here!! 🙁

  12. Laura says

    May 15, 2013 at 6:42 pm

    Made this tonight… yum!! Love the combination of foods and flavors!!

    • Christal says

      May 15, 2013 at 10:16 pm

      Glad to hear that Laura!! Thank you for the feedback! 🙂

  13. Carly says

    May 15, 2013 at 8:47 am

    Made this last night (with whole eggs rather than whites) and it was awesome as well as beautiful. Thank you!

    • Christal says

      May 15, 2013 at 8:58 am

      So glad to hear that Carly! Thanks for the feedback! 🙂

  14. Stephanie says

    May 14, 2013 at 9:25 am

    Mmm totally making this but with 3 full eggs, cuz lets be honest, the yolks are the best part!

    • Christal says

      May 14, 2013 at 9:53 am

      Lol! I won’t argue with you on that one! 🙂 Enjoy Stephanie!

  15. Kristin @ Dizzy Busy and Hungry! says

    May 13, 2013 at 7:04 pm

    This looks delicious. I am always looking for new ways to use quinoa.

    • Christal says

      May 13, 2013 at 8:12 pm

      Thanks Kristin!

  16. Roselyn D says

    May 13, 2013 at 6:20 pm

    yep! Gotta try this one!! Love that there is lots of veggies. Very cool! Thanks Christal!

    • Christal says

      May 13, 2013 at 8:12 pm

      You are very welcome Roselyn!

  17. Nikki @ The Road to Lewss Cake says

    May 13, 2013 at 11:06 am

    Yummy! This looks like my kinda bowl of food. I love quinoa too. I’ve not paired with avocado though. Gotta do that.

    I love the sound of the restaurant you went to in Hawaii.

    • Christal says

      May 13, 2013 at 1:40 pm

      Thanks Nikki! Yes avocado and quinoa is a little match made in heaven! You’ll love it!

  18. janet @ the taste space says

    May 13, 2013 at 10:27 am

    Yum. I like the vibrant colours.. yay for turmeric and avocado. 🙂

    • Christal says

      May 13, 2013 at 1:39 pm

      Yes! I love the colors in this bowl too! 🙂 Bright and nutritious!

  19. Betsy says

    August 13, 2014 at 1:46 pm

    I want to make this tonight! If I’m making it for two people, do you recommend 12 egg whites? It seems like a lot, but just wanted to make sure. Thanks– it looks so yummy. Can’t wait to try it!

  20. Christal says

    August 13, 2014 at 10:29 pm

    Yes definitely – 6 egg whites each is still only about 102 calories!

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