Monterey Breakfast Bowl

Fuel your morning with a power breakfast bowl filled with lentil-quinoa salad, diced avocado, tomatoes, a fried egg and Jimmy Dean® Sausage Links.

Monterey Breakfast Bowl

Breakfast-Bowl-recipe-page.jpeg

Ingredients

Serves
1 bowl

Ancient Grain Power Breakfast Bowl

1 cup

Lentil-quinoa salad

2 oz.

Avocado, seeded, peeled, and diced (about ½ of an avocado)

2 oz.

Grape tomatoes, halved (approx. 6 each)

1 Tablespoon

Lemon Vinaigrette 

1 each

Egg, large, fried

Lemon Vinaigrette

1 teaspoon

Lemon zest

2 oz.

Lemon juice, fresh

1 Tablespoon

Honey

1 teaspoon

Dijon mustard

½ teaspoon

Salt

¼ teaspoon

Black Pepper, freshly ground

3 oz.

Extra Virgin Olive Oil

Lentil-Quinoa Salad

1 cup

Lentils, cooked according to manufacturer’s instructions

1 cup

Tri-color quinoa, cooked according to manufacturer’s instructions

¼ cup

Lemon vinaigrette

½ teaspoon

Salt

Show ingredients

Directions

  1. Make the Lemon Vinaigrette: In a bowl, whisk the lemon zest, lemon juice, honey, Dijon mustard, salt and pepper thoroughly until completely blended. Then, add the oil while whisking. It can be refrigerated in an airtight container for up to 1 week. Shake or mix well before each use.

 

  1. Make the Lentil-Quinoa Salad: In a bowl, combine the cooked lentils, cooked quinoa, lemon vinaigrette and salt. It can be refrigerated in an airtight container for up to 1 week.

 

  1. Toss the diced avocado and halved grape tomatoes with 1 Tablespoon of the Lemon Vinaigrette and set aside.

 

  1. Place the Jimmy Dean® Sausage Links in a skillet and heat over medium heat until hot. This will take about 6 – 8 minutes.

 

  1. Fry the egg in a pan.

 

  1. Layer the Lentil-Quinoa Salad, dressed avocado, grape tomatoes, sausage links and fried egg in a bowl. Serve warm.

 

 

Watch the video!

Watch Chef Lewis demo this recipe here: https://www.youtube.com/watch?v=KL_hM44a2FM