Breakfast Salad Bowl
Ingredients
- 10 ounces cherry tomatoes
- 2 tablespoons olive oil, divided
- 2 ounces baby spinach
- 1 egg
- 2 bacon strips, halved
- 1 cup quinoa, cooked*
- ½ avocado, sliced
- 2 tablespoons jalapeño ranch dressing**
Directions
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Preheat oven to 400 degrees. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
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In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
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Fry egg as desired. Remove it from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
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In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeño ranch dressing.
* Look near the rice for quinoa (pronounced “keen-wa”)
** Your store doesn’t carry jalapeño ranch dressing? Add tiny bits of fresh jalapeño, to taste, to regular ranch dressing.
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