Breakfast Bowl Recipe (grits and veggies)
This healthy breakfast bowl recipe uses a base of corn grits, topped with veggies and diced avocado, and it is a home run!
Ingredients
- 1 cup corn grits - dry, yellow or white variety
- 4 cups water
- Kosher salt to taste
- Ground black pepper to taste
- 1 teaspoon garlic powder
- 1/4 cup nutritional yeast (more or less, according to taste)
- 2 tablespoons vegetable broth for sautéing the veggies
- 1 cup sliced mushrooms
- ½ cup red bell pepper diced
- ¼ cup diced onion
- 1 medium avocado - peeled and diced, more or less
Instructions
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Cook the grits - Add the water to a medium pot and bring it to a boil on the stovetop. Reduce the heat to low and slowly whisk in the grits, then stir in the salt, pepper, garlic powder and let it cook according to the package instructions for about 10 minutes, or until the grits are nice and smooth and fluffy. Remove from heat, stir in nutritional yeast and let rest for 5 minutes for thicker grits.
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Saute the veggies. Heat a non-stick skillet to medium heat and add the vegetable stock to the pan. Once it is hot, add in the mushrooms, peppers and onion. Season with salt and pepper and cook until soft and lightly golden.
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Assemble and serve. Divide the grits between bowls and top with the veggies and diced avocado seasoned with salt.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Also, I tend to measure both avocado and nutritional yeast (cheese sauce) with my heart, y'all. Add until you get the taste you love.
This recipe makes 3 hearty bowls, or 4 medium sized servings.
I used the broth sauté method, but feel free to use oil or cooking spray if you prefer.