The Perfect Breakfast Bowl

We’ve all seen the colorful, fruitful breakfast bowls and I know we’ve all tried to make one that looks that pretty. Some bowls that look like this

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Looks good doesn’t it? If you don’t like nuts then how about the fruit one, how does that look?

Berry Smoothies Bowl

Berry Smoothie Bowl


  • 1 cup fat-free milk
  • 1 cup frozen unsweetened strawberries
  • 1/2 cup frozen unsweetened raspberries
  • 3 tablespoons sugar
  • 1 cup ice cubes
    Optional: Sliced fresh strawberries, fresh raspberries, chia seeds, fresh pumpkin seeds, unsweetened shredded coconut and sliced almonds


Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth. Divide mixture between 2 serving bowls. If desired, add optional toppings.

Nutrient Facts
1-1/2 cups: 155 calories, 0 fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 35g carbohydrate (30g sugars, 2g fiber), 5g protein.

Originally published as Berry Smoothie in Fruit (formerly known as Juicy) 2018

Blueberry Vanilla Quinoa Bowl


  • 2 cups whole milk (or almond, soy, coconut, or skim!)
  • 1 1/2 cups cooked quinoa (cooked with 1 teaspoon of salt)
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries
  • 2 Tablespoons sugar (or honey)


Cook the quinoa according to package directions, adding in a teaspoon of salt.  Heat the milk in a small saucepan.  Add the vanilla, sweetener, and quinoa.  Cook for a few minutes, until the quinoa is warmed through. Place the hot cereal in two bowls.  Top with fresh blueberries and serve right away!  It can also be served cold!

Originally published as Berry Recipes by The Spruce Eats 2018

Chickpea Breakfast Burrito Bowl

Breakfast burrito bowls with black rice, mango salsa, chopped purple cabbage, spiced chickpeas, and topped with avocado crema. An extra bowl of avocado cream is in the background.


  • 1 cup Ancient Harvest Organic Antioxidant Blend (un-cooked; see notes) (or use rice or grain of choice)
  • 1 batch blackened chickpeas
  • 1 cup guacamole (or 1 well-mashed avocado)
  • 1 tbsp freshly-squeezed lime juice
  • 1 tbsp plain, unsweetened non-dairy milk
  • 1/2 head red cabbage chopped
  • 1 cup prepared salsa of choice (I used mango salsa)
  • fresh cilantro (optional) for serving


  1. Combine the rice blend with 2 and 1/4 cups of water and bring to a boil. Reduce to a simmer, cover, and cook for 25-30 minutes or until all of the water is absorbed. Remove from the heat and allow to stand for 5 minutes, then fluff with a fork. (Note: also works in a rice cooker).
  2. If you haven’t already, prepare your blackened chickpeas according to the instructions.
  3. Whisk together the guacamole or mashed avocado with the lime juice and non-dairy milk until smooth.
  4. To prepare each spicy chickpea breakfast burrito bowl, add 1/2 cup of cooked rice blend to a bowl. To the bowl, add about 3/8 cup blackened chickpeas (a fourth of the recipe); a big handful of chopped cabbage; 1/4 cup salsa (or to taste); and top with 1/4 cup of the avocado mixture. Garnish with fresh cilantro if desired, and serve.

Recipe Notes

GRAIN BLEND: 1 cup of the dry Antioxidant Blend makes 2 cups cooked. You may substitute it with other cooked grains or grain and lentil blends.

VARIATIONS: These chickpea burrito bowls are super flexible. Here are some possible variations that I think would be great! Add seasonal roasted vegetables like butternut squash or zucchini. Put the filling into tacos instead of bowls. Blend and scramble the chickpeas to resemble egg, like in my breakfast enchiladas. Substitute black beans for the chickpeas. Add a chipotle pepper in adobo sauce to the rice while it cooks (perfect for using up extras). Or use cauliflower rice

Calories Per Serving 393 cal

 Author Yup, it’s Vegan

I’m just here trying to bring you guys healthy and enjoyable meals that look amazing for an Instagram picture! Enjoy and let me know if you like the bowls.