When did breakfast bowls become so trendy?
I read an article on USA Today about the big chains in the restaurant and hospitality industry who are capitalizing on this trend. And, I couldn’t help noticing the commercials for Cracker Barrel’s new southern breakfast bowls. Where are my car keys?
Personally, I think the goal is to replace the ubiquitous bowl of processed cereal and milk that dominated the American breakfast table for so long. My son starts his day every morning with a bowl of flakes. Like most parents, it sounded like a G-R-E-A-T way to start the day. That was when I didn’t know any better. He’s now 21 and it’s hard to change that behavior, especially when his parents made him do it. Okay, enough guilt-tripping.
If you want to enjoy the breakfast bowl resurgence – with a few hacks for cleaner, more nutrient-dense bowls that rock – here are a couple options rich with fall flavors and oh-so yummilicious!
Nutty Pumpkin Smoothie Bowl
It may seem weird having a smoothie with pumpkin, but it contains the perfect texture and just enough sweetness to make this a filling and nutritious breakfast bowl. This recipe from Aldi may just be the sweet breakfast treat to get your day started, especially if you are a carbo type.
½ cup Baker’s Corner 100% Pure Canned Pumpkin
½ cup Friendly Farms Plain Nonfat Greek Yogurt
½ frozen banana
½ cup Friendly Farms Unsweetened Original Almond milk
2 teaspoons Specially Selected 100% Pure Maple Syrup
1 teaspoon Stonemill Pumpkin Pie Spice
Place all smoothie bowl ingredients in blender and blend until smooth. Transfer to serving bowl. Top with your favorite garnish.
How to hack this bowl:
The first adjustment I would make is to eliminate the canned (processed) pumpkin and go for freshly made pumpkin meat. You may also want to substitute the Greek yogurt if you are dairy-free or vegan. The best thing about this recipe is the garnishes, by changing them up, you change the flavor. Make it crunchy, a bit tart or add more sweetness with nuts, seeds or fruit. Yeah!
Sweet Potato & Sausage Breakfast Bowl
For those who need a more heartier breakfast, and especially for protein types, try this one from the folks over at paleobreakfast.com. It’s simple, flavorful and filling, just the way I like it!
2 tablespoons olive oil
1 medium sweet potato peeled and diced
2 green onions diced
1/2 teaspoon crushed red pepper flakes
1/2 pound breakfast sausage
2 cups chopped spinach
Sea salt and fresh ground pepper to taste
Heat the oil in a heavy skillet over medium high heat. Add the sweet potato and the green onions and cook until browned and softened. Add the pepper flakes and stir.
Add the sausage to the pan and cook until no longer pink. Stir in the spinach and cook until wilted. Season with salt and pepper.
How to hack this bowl:
I would start with swapping the oil – using butter, ghee or coconut oil instead of olive oil. You can also change the protein with some left-over chicken, boiled or scrambled eggs, avocado or your favorite beans. And the vegie swaps, in place of spinach, are endless.
You’ll notice I chose items easily accessible from the grocery store, nothing too exotic forcing you to drive all over town to find. And the best part, they are about 20 minutes or less to prepare.
Go for it!