Beet & Broccolini Breakfast Bowl

Although I love a smoothie for breakfast, switching it up to a warm plant powered bowl is one of the best ways to start the day!

A warm breakfast actually wakes up the digestive system in a supportive way and can help combat bloating, and give so much energy. Not only that, but this bowl is packed with protein, greens, phytonutrients, complex carbs and so much flavor. It’s the perfect multi-step recipe for meal prep so you can arrange your bowls however you want. The flavor comes together super easily and is a no brainer using the Māla Girl Broth Mixes. Superfoods, big flavor, adaptogenic mushrooms and clean organic ingredients is the reason I love Māla Girl for my broth alternative!

This recipe is:

• Plant Based

• Gluten Free

• Colorful

• Packed with protein

• A balanced breakfast

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Serves 3-4

The Goods:

For the rice:

• 1 cup short grain brown rice

• 2 cups filtered water

• 1 tbsp Māla Girl Miracle Moringa Powder

For the beets:

• 1 medium beet, peeled and cubed

• 1 1/2 cup filtered water

• 1 tbsp Māla Girl Chili Chakra Powder

For the broccolini:

• 1 tbsp olive oil

• 1 head broccolini, bottom stems removed

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp granulated garlic

For the scramble:

• 1 tsp olive oil

• 2-3 green onions, sliced

• 5-7 cremini mushrooms, sliced

• 1/2 block firm tofu, crumbled

• 1/2 tsp granulated garlic

• 1/2 tsp turmeric

• 1/2 tsp black salt

For the garnish:

• Māla Girl Sparkle Salt

The Method:

1. We're using short grain brown rice in this recipe which takes about 35-40 minutes, and so it’s always best to start cooking the rice first. Pour your water into a rice cooker or sauce pan and mix in the miracle moringa powder until it dissolves. Add the rice and cook your rice to package instructions, because all rice varies in cooking time.

2. As the rice is beginning to cook, grab a small sauce pan with a lid and place your cubed beets, water, and chili chakra powder inside. Cook on medium high for 15-20 minutes or until fork tender. Once done, remove from heat and set aside. Save the liquid, this beet “broth” will be a garnish later on. (Tip: If you are sensitive to spicy, use less of the chili chakra powder.)

3. Next, add your broccolini into a large mixing bowl with all the broccolini ingredients, and toss until they are fully coated. Heat a large cast iron skillet or large sauce pan on medium high. Once hot, add your prepped broccolini and sauté for 4-6 minutes until the are bright green with crispy edges or fork tender. Remove from heat and set aside in a bowl with a lid to keep warm.

4. Lastly, lets make the scramble! This part in itself is an amazing recipe for a quick breakfast when you find yourself in a time pinch. In the same, empty hot skillet, add your olive oil, sliced green onions, and sauté for 1-2 minutes on medium high heat.

5. Toss in your mushrooms with a pinch of salt and sauté for 3-4 minutes until they have reduced about 1/2 their original size. When the mushrooms are nice and soft, crumble your tofu with your hands into the skillet. Add your granulated garlic, turmeric, black salt, and stir up until everything is fully mixed up and a beautiful yellow color. Cook for another 1-2 minutes then cover and remove from heat.

6. Now it’s time to build your breakfast bowls. By now the rice should be fully cooked, the beets are fork tender, the broccolini is warm, and the scramble is ready. Grab your serving bowls and add a generous scoop or two of rice into each, then top with a generous amount of your tofu scramble, a few sprigs of cooked broccolini, and a spoonful or two of the cooked beets.

7. Garnish the bowls with a 1/4 cup each of your beet “broth” liquid and sprinkle a pinch of your sparkle salt over the top. Enjoy immediately while everything is still warm!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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