The Wellorist


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Pesto Breakfast Bowl

Prep time: 10 minutes Cook time: 5 minutes Serves: 2

Great source of…

✓ Manganese ✓ Fiber ✓ Magnesium ✓ Omega 3s ✓ Vitamins A, K, C, & B6 ✓ Healthy fats ✓ Healthy carbs ✓ Protein


  • 2/3 cup cooked quinoa
  • 4 cups kale (chopped finely with the stems removed)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 avocado
  • 4 eggs
  • 2 tbsp pesto (see recipe below)


  • 1 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup hemp hearts
  • 2-3 handfuls fresh basil


  1. Bring a small pot of water to a boil.
  2. When the water has boiled, reduce the heat to low and use a slotted spoon to carefully add in the eggs.
  3. Turn the heat back up to a boil and let boil for 7 minutes.
  4. Once the time is up, add the eggs into a bowl of ice water. While the eggs are sitting, add the chopped kale to a pan with the olive oil, salt and pepper and saute for just a few minutes until the kale wilts.
  5. Peel the eggs by gently tapping them on the side of a bowl until the shell cracks.
  6. Assemble your bowls with a cooked quinoa, kale, sliced avocado, peeled egg (sliced in half), and 2-3 tablespoons of pesto. Store remaining pesto in the fridge for up to a week.

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