Fruit and Quinoa Breakfast Power Bowl (Dairy Free)

If you want to shake up your breakfast a bit, here’s a fun recipe: this Fruit and Quinoa Breakfast Power Bowl makes an awesome start to your day! Filled with antioxidants, protein, fiber, and healthy fats, you’ll stay full longer so you can tackle your day

Hey friends, I’m back with another bowl recipe! This time it’s a breakfast recipe for this month’s Recipe Redux, which is all about plant protein power bowls:

Plant Protein Power Bowls: Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.

Most plant power bowls that I have seen have some sort of beans or legumes in it for added protein and fiber. But since I can’t have legumes of any kind and I’m very limited in what kinds of non-meat proteins I can actually have, I decided to make a breakfast power bowl instead of a savory one.

Getting enough protein can be a challenge for me since I have so many food intolerances and allergies, especially in the mornings. I can’t have dairy, eggs, soy, beans, or most protein powders so it’s challenging finding non-meat protein sources and we usually include meat or poultry for lunch and dinners in our house.

Quinoa is higher in protein than other grains since it really isn’t a grain at all, it’s a seed. Quinoa also happens to be a complete protein, meaning it delivers all 9 essential amino acids. Using quinoa, we’re also getting fiber, too. Hemp hearts are also a great source of protein and fat to fill you up, so they make a great combo!

If you want to bump up the protein and fiber even more, you can add some more seeds or nuts, like sunflower seeds, chia seeds, amaranth, almonds, pistachios, etc.

For yogurt, try to find a non-dairy yogurt that doesn’t have a lot of sugar in it. If you get an unsweetened yogurt you can stir in a few drops of Stevia to sweeten it up a bit without sugar. Some non-dairy yogurt (like amande) has a bit of protein in it too, just not quite as much as dairy yogurt, but every little bit can help!

In the photos I left the kiwi skin on and ate them that way, but you can peel it if you like. Kiwi skin is perfectly edible, and it adds more fiber if you eat kiwis with the skin! But if you can’t get past the skin, then you can peel your kiwi. It’s up to you!

I had to share a photo of this vintage Japanese bowl I found at a second hand shop, it’s so simple and almost too pretty to put anything in it! It’s the perfect size for power bowls. I’m not sure who makes it since the only inscription is some characters on the back. I wish I had more of these!

Fruit and Quinoa Breakfast Bowl

Gluten-free, vegan; Free of: peanuts, dairy, eggs, soy

5 from 1 vote

Print Pin Rate

Course: Breakfast & Brunch

Cuisine: American

Keyword: breakfast bowl, power bowl, vegan breakfast bowl

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1

Calories: 344kcal

Author: Sarah Jane Parker

Ingredients

• 5 ounce container non-dairy yogurt of choice low sugar if possible
• ½ cup fresh blueberries
• ½ cup fresh raspberries
• 1 sliced kiwi
• ⅓ to ½ cup cooked quinoa
• 1 Tablespoon hemp hearts

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Instructions

• In a large bowl, arrange your fruit, yogurt, quinoa, and hemp hearts separately or stir them all together (you choose!)
• Enjoy!

Nutrition

Calories: 344kcal | Carbohydrates: 50g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 537mg | Fiber: 12g | Sugar: 18g | Vitamin A: 155IU | Vitamin C: 107.3mg | Calcium: 77mg | Iron: 3.9mg

Did you make this recipe?Share a photo on Instagram and tag us @TheFitCookie!

Sarah Jane Parker

Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and allergy friendly food blogger of 12 years based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist