I’m an intermittent faster, so I don’t eat breakfast. However, I know most people do. So, inspired by my CRON diet article, I decided to repost this article, which highlights ways to eat veggies for breakfast. You really can’t eat too many vegetables. If my research into caloric restriction taught me anything, it’s the importance of eating LOTS of veggies!

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HERE’S THE ORIGINAL ARTICLE

If you’re anything like me, you grew up on cold, processed cereal, milk, toast and maybe orange juice as a standard breakfast. On weekends, maybe we had pancakes or eggs, or went out to eat. Fruit and granola with yogurt or oatmeal is also a popular standby for breakfast. Most people don’t think of eating a lettuce salad or heaping bowl of veggies for breakfast.

But, maybe we should. Calorie for calorie, veggies give you the most “bang for your buck.” Generally, you can eat unlimited amounts of non-starchy veggies every day. They are the most nutrient dense foods we can eat. While low in calories, veggies are also low in net carbohydrates,  high in fiber and power packed with vitamins, minerals, and phytonutrients, making them an AMAZING way to start the day, to increase your energy, and give your brain a boost, especially if you’re not a morning person.

(…Like me- I HATE mornings!)

So, other than adding them to omelets, what’s the best way to eat veggies for breakfast? In an effort to include more veggies in my diet, I went searching for breakfast salad recipes to include in my daily meal plan. I thought I’d share what I found with all of you.

Below, you’ll find five breakfast salads and five breakfast bowls, all highlighting veggies as one of the main ingredients. Enjoy and namaste my friends.

Brainy Breakfast Salad

Super Healthy Kids

INGREDIENTS:

• 1 avocado
• 1 apple
• 1 TBL raisins
• 1 TBL Walnuts
• 1/2 TBL honey
• 1 teaspoon vanilla
• 1/4 tsp cinnamon

For the complete recipe, FOLLOW THIS LINK.

Avocado Citrus Crunch Salad

with Oat Croutons

and Buttermilk Drizzle

How Sweet Eats

INGREDIENTS:

INGREDIENTS:

• Mixed, torn salad greens: 2 pounds
• Blueberry Vinaigrette: Recipe follows
• Fresh blueberries: 4 cups
• Fresh orange sections or canned mandarin oranges, drained: 4 cups
• Granola : 2 cups

BLUEBERRY VINAIGRETTE

• 1 cup olive oil
• 1 cup frozen blueberries, thawed
• 1 tablespoon Dijon mustard
• 2 tablespoons brown sugar
• 2 teaspoons minced shallot
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• ½ teaspoon paprika

For the complete recipe, FOLLOW THIS LINK.

Sweet Potato Breakfast Salad

with Almond Butter Protein Dressing

The Full Helping

INGREDIENTS:

Serves 1; dressing makes 1 1/2 cups

1 small sweet potato, baked and cubed
3 cups baby romaine or spinach
1 tbsp dried cranberries

For the almond butter protein dressing:

1 cup almond milk
4 tbsp almond butter
3 pitted dates
1 serving vegan protein powder (or your favorite)

For the complete recipe, FOLLOW THIS LINK.

Warm Green Breakfast Bowl

Sarah Glover

INGEDIENTS:

• 1/2 cup quinoa
• 1 egg
• 1 tablespoon coconut oil
• 1 clove garlic, finely chopped
• 1 tablespoon almonds, roughly chopped
• salt
• handful of kale, leaves removed and torn into bite-sized pieces
• small handful of baby spinach
• 3 slices haloumi (AKA: grilling cheese)
• lemon wedge
• 1/2 ripe avocado

For the complete recipe, FOLLOW THIS LINK.

Hummus and Veggie Breakfast Bowl

Gimmie Some Oven

INGREDIENTS:

BREAKFAST BOWLS INGREDIENTS:

• 1 tablespoon avocado oil or olive oil
• 1 pound asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
• 3 cups shredded kale leaves
• 1 batch lemony dressing (see recipe below)
• 3 cups shredded (uncooked) Brussels sprouts²
• 1 ½ cups cooked quinoa³
• ½ cup hummus
• 1 avocado, peeled, pitted and thinly-sliced
• 4 eggs, cooked however you’d like
• garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper

LEMONY DRESSING INGREDIENTS:

• 2 tablespoons avocado oil or olive oil
• 2 tablespoons freshly-squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• salt and freshly-cracked black pepper

For the complete recipe, FOLLOW THIS LINK.

Very-Veggie Cauliflower Hash Brown

Breakfast Bowl

Iowa Girl Eats

INGREDIENTS:

• 1/2 avocado
• 1/2 lime or lemon
• garlic powder, salt, and pepper
• 2 eggs
• extra virgin olive oil
• 1-1/2 cups cauliflower rice
• 4oz mushrooms, sliced
• 1 small handful baby spinach
• 1 green onion, chopped
• salsa

For the complete recipe, FOLLOW THIS LINK.

Egg and Veggie Breakfast Bowl

Pure Wow

INGREDIENTS:

• 1 pound Brussels sprouts
• 1 pound sweet potatoes
• 1½ tablespoons olive oil
• 2 cups arugula
• 4 eggs
• 2 tablespoon harissa
• 3 tablespoons apple cider vinegar

For the complete recipe, FOLLOW THIS LINK.

Breakfast Veggie Bowl

The Culinary Compass

INGREDIENTS: