As a craft enthusiast, I find joy in creating with my hands, and that includes crafting delicious meals in the kitchen. Today, I’m excited to share a recipe that’s close to my heart – a vegan protein-packed breakfast inspired by a heartwarming story of a mother’s love and a student’s dedication.
This recipe isn’t just about nourishing the body; it’s about creating moments of connection and finding solace in simple pleasures. Let’s dive into the art of crafting this flavorful and nutritious breakfast bowl.
A Mother’s Touch: The Inspiration Behind the Bowl
The story behind this recipe is as heartwarming as the dish itself. A student, Rachel, was facing the daunting final week of her exams. Tired, stressed, and with the weight of her future on her shoulders, she wasn’t her usual vibrant self. Her mother, determined to boost her daughter’s spirits and energy, crafted a special breakfast.
This wasn’t just any breakfast; it was a powerhouse of protein and flavor – a baharat spiced lentil and quinoa bowl. The aroma alone was enough to entice Rachel out of her study-induced slump. It was a testament to a mother’s love and her understanding of the importance of good food for both body and soul.
Crafting Your Own Protein Baharat Bowl
This recipe is incredibly versatile and forgiving. Feel free to adapt it to your liking and use whatever vegetables you have on hand.
Ingredients You’ll Need:
For the Base:
- 250g cooked black beluga lentils (or your favorite firm lentils)
- 250g cooked quinoa
For the Flavor:
- 4 tbsp Greek yogurt or non-dairy yogurt
- Squirt of lemon juice
- 2 tsp olive oil or rapeseed oil
- 4 spring onions, trimmed and sliced
- 8 chestnut mushrooms, sliced
- 1 deseeded chili, thinly sliced
- 1 tsp baharat spice mix (homemade or store-bought)
- 1 tsp fennel seeds, toasted and crushed
For the Greens:
- 200g baby spinach or other soft greens
Optional Protein Boost:
- 2 organic eggs (poached, fried, or scrambled)
quinoa and lentil egg breakfast
Crafting the Masterpiece:
- Combine and Heat: Gently heat the cooked lentils and quinoa, adding a little water if needed.
- Infuse the Flavor: In a separate bowl, mix ¼ tsp of the baharat spice, a pinch of salt, and a squeeze of lemon juice. Adjust to your preference.
- Sauté the Aromatics: In a pan, sauté the spring onions, mushrooms, and chili until softened. Add the remaining baharat spice and crushed fennel seeds, cooking for a few minutes to release their fragrance. Mix this aromatic blend into the lentil and quinoa base.
- Prepare the Greens: Wilt the spinach in a pan or use it raw.
- Cook Your Eggs (Optional): Prepare your eggs to your liking.
- Assemble Your Bowl: Start with a bed of spinach, top with the lentil and quinoa mixture, add your egg, and finish with a dollop of yogurt.
quinoa and lentil egg breakfast
Tips from Robert Kline Art:
- Pre-cooked Ingredients: Save time by using pre-cooked lentils and quinoa.
- Spice It Up: Experiment with different spice blends to create your unique flavor profile.
- Make It Your Own: Don’t be afraid to add your favorite vegetables or protein sources.
More Than Just a Meal
This vegan protein baharat bowl is more than just a recipe; it’s an experience. It’s a reminder that even amidst the chaos of life, we can find moments of peace and nourishment. So, why not gather your ingredients, put on your chef’s hat, and craft a bowl of goodness that will nourish both your body and soul?
I encourage you to try this recipe and share your creations with me. At Robert Kline Art, we believe in the power of handmade, and that includes crafting delicious and nourishing meals. Let’s celebrate the art of food and the joy it brings to our lives.