![]() If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Roasted Vegetable & Quinoa Harvest Bowl.Crispy Miso Chickpea Bowls with Garlic Sesame Dressing.Black Bean Buddha Bowl with Gingery Lemon Tahini Sauce.It’s perfect for meal prep because the components can be prepared in advance and then easily assembled when ready to eat! More Buddha Bowl Recipes Lastly, if you’re in a carby mood, whip up a batch of our Gluten-Free Flatbread or Naan for some serious magic in your mouth.Īnd with more than 11 grams fiber and 16 grams protein per serving and an assortment of vitamins and minerals, it’s a nourishing and filling entrée. We top off the bowl with our vibrant, herby Green Goddess Dressing (or another lemony dressing of your choosing) and Herb & Lemon White Bean Dip (or store-bought if you’re wanting a shortcut). Or if you have other spring greens around (such as arugula or spinach), they could be used in place of the kale, but we’d skip the massaging step to prevent them from getting soggy. Tender massaged kale adds a mega dose of greens (+ vitamins K, A, C, B6, calcium, magnesium, and so much more!). ![]() Marinated white beans and quinoa provide a protein- and fiber-rich base with a light and lemony touch that screams spring. This spring-inspired version is naturally gluten-free and plant-based and uses fresh spring produce including carrots, radish, and parsley. Learn more about Buddha bowls and how to build one here. I like the combination of seeds and quinoa, they add protein and healthy fats, which is a nice balance for a sweet treat.A Buddha bowl is roughly defined as a bowl with an assortment of small portions of different foods (especially grains and veggies + a sauce). I feel that the flour may help them to not be that fragile after baking. I would still like to try adding oat flour instead of so many rolled oats and see how they end. ![]() I can feel more the quinoa and seeds taste. This batch is less sweet, and I prefer that. Once baked and cooled down, they hold the shape, but I have to treat them with care because they unfold easily. I added many more rolled oats to this batch, which helped them not spread and keep their shape. If you’re looking for an alternative to those high-glycemic potatoes, then this mash cauliflower recipe is. In the other batch, I subbed maple syrup with a mix of Yacon Syrup and Rice syrup. I’d never normally consider eating quinoa for breakfast, but this is a super hearty, healthy recipe that’s ideal for anyone with a sweet tooth. They ended up on the gooey side, but the taste was good. I still had a bit of mix left, and I added more rolled oats and a bit of out flour (just processed rolled oats) to get a consistency similar to the one in the video. I baked these first, they didn’t hold the shape they spread and got flat. I made two versions of this recipe, one for my daughter and one for me.įor her, I subbed tahini with sweet almond butter, left out pumpkin seeds and used milk chocolate chips. Cooking time was increased from 13-15 minutes to 14-18 minutes. Note: recipe updated 9/15/23 to address reader issues. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Pumpkin Peanut Butter Breakfast Cookies.Blueberry Muffin Breakfast Cookies (Vegan + GF).And because they’re nut-free, they’re the perfect treat to pack in lunch boxes! More Breakfast Cookie Recipes We think you’ll LOVE these quinoa breakfast cookies! They’re:Įnjoy them any time you need a quick grab-and-go breakfast or snack or are craving a more wholesome cookie. ![]() Making these cookies is also seriously simple, especially when you’ve got leftover quinoa around that needs to be used up right away! Simply stir everything together, shape the dough into balls, flatten slightly, and bake.Īfter baking, your cookies will be golden brown on the outside and tender and chewy on the inside. Plus, there’s no flour in sight, just a base of whole grains + seeds: QUINOA, oats, pumpkin seeds, hemp seeds, and chia seeds! And instead of butter, they rely on tahini (sesame seed paste) for total seedy perfection. These breakfast cookies are seriously breakfast-worthy! Why? Because they’re packed with 5 grams of protein per cookie, rich in minerals (hello, magnesium!), and sweetened with just a touch of maple syrup. Nut-free and meal prep-friendly, these tasty cookies are perfect for school lunches, snacks, or any time you’re too rushed to make breakfast! Just 1 bowl and 25 minutes required. When mornings are too rushed to make a wholesome breakfast (we get it!), enter seedy quinoa breakfast cookies! These chewy, satisfying, lightly sweetened cookies feature whole grains and nutrient-packed seeds to keep you nourished on the go. ![]()
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