Vegetarian Breakfast Bowl Recipe
Creamy parmesan oats are topped with garlicky greens, crispy hash browns, fresh tomatoes, and a runny egg to make this the BEST Vegetarian Breakfast Bowl.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: garlic greens, vegetarian, veggie hash browns
Servings: 4 people
Calories: 312kcal
Author: Jennifer Debth
Savory Oatmeal
- 1 tablespoon olive oil
- 1 cup old fashioned oats
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 3/4 cups skim milk
- 1/2 cup freshly shaved parmesan
- 1/4 teaspoon salt
- pepper to taste
Garlicky Greens
- 1 tablespoon olive oil
- 2 cups baby arugula/spinach
- 2 cloves garlic minced
Other
- 4 Dr Praeger's Root Veggie Hash Browns
- Handful of cherry tomatoes
- 2 large eggs prepared your favorite way
Savory Oatmeal
In a large saute pan, heat oil over medium/medium low heat.
Once hot, stir in oats, rosemary and thyme.
Toast for 2 minutes or until golden and fragrant.
In a medium sized saucepan, bring the milk to a boil.
Stir oats into milk and simmer for 5 minutes, or until oats are cooked to your liking.
Stir in parmesan, salt, pepper, and more milk (if necessary) until desired consistency is reached.
Garlicky Greens
In the same pan that you toasted your oats in, heat olive oil over medium heat.
Once hot, stir in greens and garlic.
Cook until greens are cooked to your liking.
Remove from the pan and set aside.
Assembly
In two bowls, evenly distribute the oatmeal.
Top with greens, tomatoes, hash browns, and eggs.
Serve immediately and enjoy!
Take 5 seconds to . We greatly appreciate it!
Calories: 312kcal | Carbohydrates: 30g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 116mg | Sodium: 455mg | Potassium: 451mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 9mg | Calcium: 318mg | Iron: 1.7mg