Pineapple Sriracha Breakfast Bowl
Recipe Type:
Standard
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 2 |
| Serving Size | 8.83 oz |
Ingredients
7.06 oz
Pineapple
2 tsp
sriracha sauce
4 pieces
Eggs
3.53 oz
Avocado
1.77 oz
Green Onions
0.71 oz
Cilantro
7.06 oz
cooked quinoa
1 tsp
salt
1 tsp
pepper
Directions
Step 1
Cook the quinoa according to package instructions.
Step 2
Cut the pineapple into small chunks.
Step 3
Slice the green onions and cilantro.
Step 4
Mash the avocado with a fork.
Step 5
In a bowl, combine the cooked quinoa, pineapple chunks, sliced green onions, and cilantro.
Step 6
Season with salt and pepper to taste.
Step 7
In a separate pan, cook the eggs to your desired doneness.
Step 8
Serve the quinoa mixture in bowls, top with mashed avocado and a fried egg.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
20 g
(80
kcal)
Carbohydrates:
50 g
(200
kcal)
| Calories | 35.32 kcal | 1.77% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.1766 g | 0.16% |
| Fat | 0.883 g | 0.63% |
| Carbohydrates | 4.415 g | 0.88% |
| Sodium | 44.15 mg | 8.83% |
| Fibers | 0.7064 g | 1.86% |
| Sugars | 1.766 g | 0% |
| Protein | 1.766 g | 2.08% |
| Vitamin C | 7.064 mg | 7.85% |
| Calcium | 0.883 mg | 0.18% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 52.98 mg | 10.6% |
| Alcohol | 0 g | 0% |
| Cholesterol | 17.66 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 1.766 mg | 135.85% |
| Vitamin B12 | 1.3245 mcg | 55.19% |
| Vitamin E | 0.5298 mg | 3.53% |
| Zinc | 0.883 mg | 0.18% |
| Selenium | 0.883 mcg | 0.18% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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