This Vegetarian Breakfast Salad is healthy, easy to make, and packed with protein and fresh veggies to keep you full all morning. Jump to Recipe keyboard_arrow_down
Vegetarian Breakfast Salad is the perfect thing to break up a boring breakfast routine. Packed with vegetarian crumbles, butternut squash, mushrooms, avocado, and eggs -it's a breakfast that will keep you completely satisfied all morning and give you tons of energy. Not only does it contain tons of protein, it also has lots of healthy fats from the eggs and avocado. Plus it tastes amazing and can be made in advance for a week full of quick and healthy breakfasts.
Vegetarian Breakfast Salad
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- 1 lb. vegetarian crumbles
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- Salt and pepper
- 2 cups butternut squash, cubed (small pieces)
- 2 cups mushrooms, halved
- 4 U eggs, boiled and chopped
- 3 cups cherry tomatoes, halved
- 1/4 cup red onion, chopped
- 1 U avocado, diced
- 1/2 cup cilantro, chopped
- 2 U lemons, juiced
Heat a skillet over medium high heat. Add the crumbles to the pan , along with the paprika, chili powder, cumin, and oregano. Depending on the crumbles you are using and your preference, you can add roll the it into mini meatballs. Cook until fully browned. Remove and set aside.
Add the butternut squash and mushrooms. Cook for 8-10 minutes until tender, adding a touch of water if needed to prevent burning.
Toss the crumbles, butternut squash, and mushrooms with remaining ingredients. Season well with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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