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The Zen Quinoa Bowl

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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!)
 
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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

Comments

  1. 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!

  3. 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.

  4. 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!

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

  6. 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. 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. 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!

  9. 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.

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

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

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

    • 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!! 🙁

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

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

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

  19. 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!

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