If you a bored of your weekly breakfast prep, it is time to shake things up.

I love breakfast bowls because I simply love the variety of textures and flavours. Best of all you can add your favourite ingredients, or what is in the cupboard.

For this recipe, I drew inspiration from my Sunday breakfast at Field Black. Okay, I will be honest… it was not quite as delicious. But it is important to note that cafe meals contain a bunch of hidden oils and calories, even if they look super healthy. This simple recipe has been created to contain the a balance of fats, carbs and protein.

Calories: 400 Protein: 25g Carbohydrates: 32g Fats: 21g Serves: 6

Method:

• 50g chopped walnuts
• 20g black sesame seeds
• 30g Chobani
• 200g, Spinach – Raw
• 3 trimmed spring onion
• 150 g, Quinoa
• 2 chopped broccolini bunches
• 12 soft boiled egg
• 1 tin black beans

Ingredients:

1. First prepare all ingredients. Cook quinoa in 1 1/2 cups of water. Bring the water to the boil and cover, reduce to a simmer for 10 minutes. Once most of the water has evaporated, turn off and leave to sit.
2. Boil eggs for 8-10 minutes
3. Chop all ingredients.
4. In a large bowl add spinach, quinoa, broccolini, onions, nuts and seeds and beans. Mix the ingredients through.
5. Evenly distribute ingredients between 6 containers, add 2 eggs and a dollop of greek yogurt.
6. Dress the salad just prior to eating.

To serve- add 50 g, Greek Yogurt, a squeeze of lemon and splash of olive oil.