Sunrise Harvest Bowl with Golden Quinoa & Spiced Nut Crumble
Energize your mornings! This vibrant bowl layers creamy hummus, roasted squash, hearty quinoa, and a perfectly cooked egg, all crowned with a crunchy, aromatic nut crumble.
- Total Time55 minutes
- Yield4 servings 1x
Ingredients
Scale
Pantry & Grains
- ⅔ cup 115g uncooked tri-color quinoa, rinsed
- ⅓ cup 45g whole raw almonds
- ⅓ cup 45g raw shelled pistachios
- 2 tbsp + 2 tsp (approx. 25g white sesame seeds)
- 1 tbsp + 1 tsp coriander seeds
- 1 tbsp + 1 tsp smoked paprika
- 1 tsp sumac powder
- Extra virgin olive oil
- Sea salt (fine grain)
- Freshly ground black pepper
Protein
- 4 large free-range eggs
Produce
- 1 medium-large butternut squash (approx. 1kg / 2.2 lbs, yielding about 5 ⅓ cups (800g) cubed)
- 275 g approx. 9-10 oz fresh curly kale, stems removed and leaves roughly chopped
Prepared
- ⅔ cup + 1 tbsp (approx. 170g creamy lemon-herb hummus (store-bought or your favorite recipe))
Instructions
- Aromatic Nut Crumble Crafting: Place a dry small skillet over medium-low heat. Add the almonds, pistachios, sesame seeds, and coriander seeds. Toast for 4-5 minutes, stirring frequently, until fragrant and the sesame seeds are lightly golden. Be careful not to burn them. Remove from heat and let cool for a few minutes. Transfer the toasted mixture to a spice grinder or mortar and pestle. Add the smoked paprika and sumac. Pulse or grind to a coarse, crumbly texture. Set aside.
- Golden Quinoa Simmer: In the heavy-bottomed saucepan, combine the rinsed quinoa with 1 ⅓ cups (320ml) of water or vegetable broth for enhanced flavor. Add a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with the lid, and cook for 15-18 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Sweet Squash Roasting: Preheat your oven to 190°C (375°F). Peel the butternut squash, remove the seeds, and cut the flesh into 2cm (¾ inch) cubes. Spread the squash cubes in a single layer on the large rimmed baking tray. Drizzle generously with olive oil (about 1-2 tablespoons), and season with sea salt and freshly ground black pepper. Toss to coat. Roast for 35-40 minutes, flipping halfway, until the squash is tender when pierced with a fork and shows light caramelization at the edges.
- Perfect Egg Poise: While the squash roasts, prepare the eggs. Place the eggs in the small saucepan and add enough cold water to cover them by at least 1 inch (2.5cm). Bring the water to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to maintain a gentle boil. Cook for 6-7 minutes for a soft, jammy yolk or 8-9 minutes for a firmer medium-boiled yolk. Once cooked, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Peel when cool enough to handle.
- Vibrant Kale Sauté: About 5 minutes before the squash is ready, heat 1 tablespoon of olive oil in the large skillet over medium heat. Add the chopped kale and a pinch of salt and pepper. Sauté for 3-4 minutes, stirring occasionally, until the kale is wilted and has turned a vibrant green. Remove from heat.
- Artful Bowl Assembly: Spread a generous dollop (about ¼ of the total) of the creamy lemon-herb hummus on the bottom of each of the four serving bowls. Arrange a portion of the roasted butternut squash, golden quinoa, and sautéed kale in sections over the hummus. Slice the boiled eggs in half and place one egg (two halves) in each bowl. Generously sprinkle the aromatic nut crumble over everything. Serve warm and enjoy your nourishing meal.
Notes
Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently or enjoy components cold or at room temperature. The nut crumble is best stored at room temperature in an airtight container.
Ingredient Swaps:
- Grains: Cooked farro, barley, or freekeh can be used instead of quinoa for a different texture.
- Greens: Spinach or Swiss chard are excellent alternatives to kale. Adjust sauté time as needed.
- Nuts: For the crumble, try walnuts or pecans instead of almonds or pistachios. Ensure they are raw and unsalted before toasting.
- Hummus: Use your favorite store-bought hummus, or try alternatives like white bean dip or a savory yogurt spread for a creative twist.
Troubleshooting:
- Squash Not Browning? Make sure the squash isn’t overcrowded on the pan. Increase the oven temperature slightly during the last 5–10 minutes of roasting, or use the broiler briefly—watch closely to prevent burning.
- Quinoa Consistency: If your quinoa is too wet, remove the lid and cook uncovered for a few minutes on low heat. If it’s too dry, add 1–2 tablespoons of hot water, cover, and let it steam briefly.
Nutrition Facts (per serving): Calories: 598 kcal | Total Fat: 34.3 g (Saturated Fat: 5.1 g) | Total Carbs: 58.1 g (Fiber: 13 g, Sugars: 7 g) | Protein: 22.8 g | Sodium: 315 mg | Cholesterol: 186 mg | Potassium: 1124 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Calories: 598