Korean Breakfast Renewal: Energy-Boosting Paleo Power Bowl

Allergens

Eggs, Soy (tamari for gluten-free)

Ingredients

• 4 cups mixed baby greens (spinach, kale, and arugula) 1 cup cooked quinoa 2 eggs, hard
• boiled 3 oz sliced mushrooms 1 small avocado, sliced 1/4 cup edamame, shelled and cooked 2 tbsp gochujang (Korean chili paste) 2 tsp sesame oil 1 tsp soy sauce (tamari for gluten
• free) 1 tbsp toasted sesame seeds Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine mixed baby greens, cooked quinoa, sliced mushrooms, edamame, and avocado.
2. Season the hard boiled eggs with salt and pepper. Slice each egg into 4 wedges and set aside.
3. In a small bowl, whisk together gochujang, sesame oil, and soy sauce.
4. Drizzle the gochujang mixture over the salad and toss gently to combine.
5. Sprinkle toasted sesame seeds on top and serve with hard boiled egg wedges on the side.

Chef’s Insight

This Korean Breakfast Renewal recipe is not only delicious but also packed with nutrients to jumpstart your day. The combination of protein, healthy fats, and fiber from the quinoa and vegetables keeps you feeling full and energized throughout the morning.

Notes

Feel free to customize this recipe with additional ingredients like nuts, seeds, or grilled chicken for added protein.