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

Ingredients
Ancient Grain Power Breakfast Bowl
Lentil-quinoa salad
Avocado, seeded, peeled, and diced (about ½ of an avocado)
Grape tomatoes, halved (approx. 6 each)
Lemon Vinaigrette
Egg, large, fried
Lemon Vinaigrette
Lemon zest
Lemon juice, fresh
Honey
Dijon mustard
Salt
Black Pepper, freshly ground
Extra Virgin Olive Oil
Lentil-Quinoa Salad
Lentils, cooked according to manufacturer’s instructions
Tri-color quinoa, cooked according to manufacturer’s instructions
Lemon vinaigrette
Salt
Directions
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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.
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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.
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Toss the diced avocado and halved grape tomatoes with 1 Tablespoon of the Lemon Vinaigrette and set aside.
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Place the Jimmy Dean® Sausage Links in a skillet and heat over medium heat until hot. This will take about 6 – 8 minutes.
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Fry the egg in a pan.
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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