Hearty Vegetable Oat Breakfast Bowl Recipe

About this recipe

Start your day with a Hearty Vegetable & Oat Breakfast Bowl, a delicious and nutritious meal that’s perfect for busy mornings. Featuring spiced carrots and mooli radish sautéed with garlic, onion, and Moroccan spices, this bowl is topped with a creamy oatmeal base and a protein boost from soy mince. The flavors meld beautifully, offering a balance of warm spices, tangy lemon, and hearty oats. Packed with 33g of protein and rich in fiber, this dish is ideal for maintaining energy throughout the day while supporting muscle recovery and digestion. Quick to prepare in just 35 minutes, it makes a great choice for gym meal prep or batch cooking. Enjoy this comforting English-inspired bowl warm, garnished with a hint of black pepper or a drizzle of olive oil for extra richness.

Ingredients

• 500 G Quaker Rolled Oats Porridge
• 400G Holland & Barrett Vegan Soy Protein Mince
• 4 Pack Fresh Carrots - Pack Of 4
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• - Spice Kitchen Moroccan Spice Tin
• 250 Ml Trs Lemon Juice 250Ml
• 750 G Top-Op Table Salt Drums
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Peel and finely dice the onion and garlic cloves, and set them aside.
2. 2. Wash, peel, and chop the carrots and mooli radish into small bite-sized pieces.
3. 3. Heat olive oil in a large skillet over medium heat, then add the diced onion and garlic. Sauté until translucent and fragrant.
4. 4. Add the carrots and mooli radish to the skillet, cooking for 5 minutes while stirring occasionally.
5. 5. Stir in the Moroccan spice blend, salt, and black pepper, cooking for another 2 minutes to combine the flavors.
6. 6. Meanwhile, bring water to a boil in a medium saucepan, then stir in the rolled oats and reduce heat to low.
7. 7. Cook the oats for 5-7 minutes, stirring frequently, until they form a creamy consistency.
8. 8. Add soy protein mince to the skillet with the vegetables and stir well, cooking for 3-4 minutes until heated through.
9. 9. Squeeze fresh lemon juice over the vegetable and soy mixture and stir to combine.
10. 10. Divide the cooked oats evenly between two bowls, creating a creamy base for the breakfast bowl.
11. 11. Top each bowl with the sautéed vegetable and soy mixture, spreading it evenly.
12. 12. Garnish with additional black pepper or a drizzle of olive oil, if desired, and serve warm.