Sometimes the simplest meals are the best meals.
Lately, I’ve been finding myself leaning towards simply prepared, whole food-focused, nourishing meals. Ever since I started my goal of three different vegetables at lunch time, I’ve been craving veggie-loaded dishes without too much extra “fluff”. I can’t get enough of crispy, roasted broccoli, I’m sautéing greens like a champ, and I’m going out of my comfort zone with not-my-usual-offenders like cabbage, sugar snap peas, and beets. And I must say, it’s been pretty darn tasty!
I’ve been making a lot of these simple, nourishing veggie bowls for my work lunches (and weekend lunches), but I decided to start changing things up a bit for breakfast here and there, which was actually a lot harder for me than you would think.
You see, there’s something you need to know about me— I’m a serious repeat offender when it comes to breakfast.
Every morning, school day AND weekend, I eat a big ol’ bowl of overnight oats with cinnamon, slivered almonds, and banana (which I switch out with blueberries if I’m feeling really adventurous). I know, how boring! You’re a food blogger, Liz— you’re supposed to be eating ridiculously creative breakfasts every morning! Hahaha, then reality sets in.
What can I say, I’m a creature of habit. I take comfort in my routines, I like my typical diet, and honestly, it makes meal planning (and grocery shopping) that much easier. But I also realize it’s good to change things up— especially in your diet. Getting a variety of plants, proteins, and whole grains IS really good for you, and it does make your meals a whole lot more exciting too. So that’s where this breakfast bowl comes into play!
Instead of my typical bowl of oats, I decided to go with a more plant-focused breakfast. A big helping of roasted sweet potato “home fries”, a generous serving of toasted sesame greens, creamy sliced avocado, and a protein-packed egg. Being a vegetarian, I still enjoy eggs in my diet a few times a week, but if you’re not an egg person, you could easily substitute some scrambled or cubed tofu, a big dollop of hummus, or some crispy chickpeas!
I must say, this out-of-the-norm breakfast was really a hit in my book. I still felt energized and full like I do with my old standard oatmeal, but I took my time eating it a little slower and enjoying a few minutes of “me time” while I ate. I also loved the variety of texture and tastes in this bowl— savory, creamy, crunchy, and sweet all in one bite! Not to mention, it’s completely gluten free!
So what about you— are you a breakfast repeat offender too? What is your go-to? Or do you like to change things up on a regular basis? I’d love to hear!