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.
Servings: 4 people
Calories: 312kcal
Equipment
Ingredients
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
Instructions
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.
Tomatoes
- In the same pan, roast your tomatoes until they're blistered on the outside and start to burst.
Hash Browns
- Cook according to package directions.
Assembly
- In two bowls, evenly distribute the oatmeal.
- Top with greens, tomatoes, hash browns, and eggs.
- Serve immediately and enjoy!
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Nutrition
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