Breakfast

June 20, 2019

Savory Spinach Breakfast Bowl

Make this high-protein Savory Spinach Breakfast Bowl with only 3 ingredients and enjoy a delicious plant-based breakfast.

Savory Spinach Breakfast Bowl

I am definitely NOT a savory breakfast kind of girl, but when I started my elimination diet, I was only eating a handful of foods. So I kind of had to become one. I'm calling this thing a breakfast bowl because it has oats in it, but honestly, you can eat this bowl whenever you want! It makes a great lunch, dinner, snack, whatever you're feeling.

Honestly I'm a big fan of eating whatever food you want at any time of the day. Listen to your body. It will tell you what it needs. Don't let the word breakfast scare you away from eating this bowl when you need some high-quality plant fuel.

Nutritional Benefits of Spinach

I mentioned in my post about surviving Week 1 of an elimination diet that I didn't realize how nutrient-dense spinach is. Seriously! I knew that spinach was a super healthy food. In fact, I frequently encourage people to eat spinach when they're sick. But it wasn't until I started meticulously tracking my food intake in Cronometer, that I saw how many vitamins and minerals spinach packs in.

It's crazy. An 8 ounce serving of spinach has 6.5g of protein, 14g of fiber, all your daily requirements of folate, Vitamin A, Vitamin K, and manganese. Not to mention high amounts of the B Vitamins, Vitamins C and E, and all the minerals.

If you're ever feeling nutrient-deprived, spinach is your friend!! And even if you're not, what a great food to eat regularly. How about for breakfast?!

Savory Spinach Breakfast Bowl

Other Ingredients

The other two ingredients in this three-ingredient Savory Spinach Breakfast Bowl are oats and sweet potatoes.

Oats are amazing whole grains, something we should be eating every day! And sweet potatoes (besides being delicious) pack in some potassium as well as other minerals.

If this bowl sounds super simple, it is! All of my meals at the beginning of my elimination diet were very simple. But that doesn't mean that they weren't delicious. And this Savory Spinach Breakfast Bowl is no exception!

How to make Savory Spinach Breakfast Bowls

To make this bowl, start by roasting a sweet potato. Cut the sweet potato into rounds and roast it in the oven until the rounds just start to get brown and crispy.

Meanwhile, sauté the spinach. I sautéed mine in water, but if you're not on an elimination diet, feel free to sauté yours in veggie broth. You can even add onions and garlic (like in this recipe)!

When the potatoes are almost done, microwave some oatmeal. Arrange the spinach, oatmeal, and sweet potatoes in a bowl. Sprinkle with cumin and salt. Top the oats with some parsley. Enjoy!

Savory Spinach Breakfast Bowl

P.S. This Savory Spinach Breakfast Bowl IS elimination-diet friendly! It is low-FODMAP and doesn't contain any other high-allergen foods. Make sure to use certified gluten-free oats if you suspect you have a wheat allergy.

Recipe Prayer

Jesus, thank you for giving us nutrient-dense foods that nourish our bodies. Thank you for helping us find beauty in the simple things. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Savory Spinach Breakfast Bowl

Make this high-protein Savory Spinach Breakfast Bowl with only 3 ingredients and enjoy a delicious plant-based breakfast.

Author:

Elizabeth

Serves:

2

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 1 Large Sweet Potato
  • 16 Ounces Baby Spinach
  • 1 Cup Rolled Oats, gluten free, if necessary
  • Salt
  • Cumin
  • Parsley

Instructions

  1. Preheat the oven to 425. Slice the sweet potato into rounds. Line the rounds on a baking sheet and bake for 15 minutes on each side.
  2. Meanwhile, sauté the spinach over medium heat. Add a tablespoon or two of water (or veggie broth) to a large non-stick pan. Add the spinach. Place a lid over the pan and allow it to cook for several minutes. You may need to repeat this several times to fit all the spinach in the pan.
  3. When the potatoes are almost done, microwave the oats according to the package instructions.
  4. Divide the spinach, oats, and sweet potato into two bowls. Sprinkle with salt, cumin, and parsley. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography