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Savory Breakfast Bowl ft. The Golden Ticket

The weather is finally starting to cool to a point that feels ideal for layering, snuggling under heaps of blankets while watching Stranger Things for the 100th time, and perusing the web for the perfect winter coat.

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It’s also my favorite time of year for the reason that carb-loading and savory indulgences are in! Today, I’m celebrating that fact with a very simple, five-ingredient breakfast bowl that is super easy to make.

The secret ingredient here is one you may have to seek out at a Trader Joes or international market, whatever is closest to you! Turmeric is one of my all-time favorite seasonings for its versatility and amazing powers. Turmeric helps increase the antioxidant capacity of your body, and you can even make a great turmeric mask for your skin (that smells like heaven!). It’s like, the golden ticket of seasoning.

If you haven’t had it before, the flavor profile of Turmeric is unique. It has a bitter flavor, think hints of citrus in its scent, and you can find it in relishes and mustards. On its own, its golden hue is a super nice, colorful garnish for lots of dishes.

So let’s get cookin’!

Grocery List:

Turmeric

Cumin

Eggs

Chik’n Tenders (Quorn)

Chickpeas

Bonus: sour cream

  1. In a pan, cook your chik’n tenders with some olive oil. Once you’re halfway through your cook time (about 10ish minutes), cook two eggs in a separate pan. I like mine over easy, but whatever your preference will do.
  2. After you start your eggs, add turmeric and cumin to taste in your chik’n/chickpea scramble. I usually end up using about a teaspoon of turmeric and a teaspoon and a half of cumin. A little turmeric goes a long way.
  3. Continue cooking until the chick’n is cooked and the chickpeas have a little crunch to their exteriors.
  4. Once the eggs are done, plop them in the bottom of a bowl. Pile the chik’n/chickpea scramble on top. Garnish with a scoop of sour cream if you’re feeling frisky. Sprinkle a little turmeric and cumin on top for good measure.

A breakfast bowl with eggs on the bottom, sauteed chick peas and chik'n on top.

The result is a really filling, savory dish that makes an excellent, energizing breakfast before a long day or a nice night cap dinner to put you into a dreamy food coma after a long day of work. It has a savory base, but the turmeric adds a nice, tangy kick.

Posted in Blog, Food