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Rainbow Protein Breakfast Plate

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A vibrant, nutrient-packed breakfast plate that delivers color, flavor, and energy. This dish features a variety of fresh vegetables, lean protein, and healthy fats, making it a perfect way to start your day. It’s gluten-free, customizable, and rich in essential nutrients to support a balanced diet.

Ingredients

Scale
    1. 2 eggs (or ½ cup tofu for a vegan option)

    2. 1/4 avocado, sliced

    3. 1/2 cup cherry tomatoes, halved

    4. 1/2 cup bell peppers (red, yellow, or orange), sliced

    5. 1/4 cup purple cabbage, shredded

    6. 1/4 cup baby spinach

    7. 1/4 cup cooked quinoa or sweet potato cubes (optional)

    8. 1 tablespoon olive oil

    9. Salt and pepper, to taste

    10. Fresh herbs (like parsley or chives), for garnish

    11. Optional: a dollop of hummus or Greek yogurt on the side

Instructions

  1. Cook the Eggs (or Tofu):
    Heat a non-stick skillet over medium heat. If using eggs, cook them your preferred way (scrambled, fried, or poached). If using tofu, sauté cubes in a little olive oil until golden and heated through. Season with salt and pepper.

  2. Sauté the Vegetables (optional):
    In the same skillet, add a bit more olive oil and lightly sauté the bell peppers, spinach, and cabbage for 2–3 minutes just until tender but still vibrant. You can leave them raw if preferred.

  3. Assemble the Plate:
    On a large plate, arrange the cooked eggs or tofu, avocado slices, cherry tomatoes, sautéed or raw vegetables, and quinoa or sweet potatoes (if using).

  4. Garnish and Serve:
    Drizzle with a bit of olive oil and season everything with salt and pepper. Add a spoonful of hummus or Greek yogurt, if desired, and top with fresh herbs.

Notes

    1. Swap ingredients based on seasonal produce or preferences — kale, zucchini, or roasted beets work well too.
  • Add a sprinkle of hemp seeds, feta cheese, or nuts for extra protein and texture.

 

  • For meal prep, keep components stored separately and assemble fresh each morning.