Sage & Beet Breakfast Bowl

Mediterranean kitchens often pair earthy roots with fragrant herbs for a bright start to the day. This breakfast bowl crowns roasted beets and crisp sage over quinoa, spinach, and a lemony yogurt finish.

Serves 2 · 20 min prep · 55 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 48g carbs
• 18g fat
• 4.2g fiber

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Ingredients

• 3 medium beets
• 2 tbsp plus more for finishing olive oil
• 8 leaves fresh sage leaves
• 1 garlic clove
• 1 1/2 cups cooked quinoa
• 2 cups baby spinach
• 2 large eggs
• 1/3 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1/2 small apple
• 2 tbsp toasted pumpkin seeds
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 fresh thyme sprigs

Instructions

1. 1Preheat the oven to 400°F. Scrub the beets, wrap each loosely in foil with a drizzle of olive oil, and roast 45 to 55 minutes until a knife slides in easily.
2. 2Let the beets cool just enough to handle, then rub off the skins under cool water and cut into wedges.
3. 3Warm a tablespoon of olive oil in a skillet over medium heat; add whole sage leaves and cook 45 seconds until crisp, then transfer to a paper towel.
4. 4In the same skillet wilt the spinach with the minced garlic for 1 to 2 minutes until just collapsed; season lightly with salt.
5. 5Reheat the cooked quinoa with a splash of water and salt until steaming.
6. 6Soft-boil or poach the eggs to your preferred doneness so the yolks stay jammy.
7. 7Whisk the Greek yogurt with lemon juice, salt, and a grind of pepper to make a quick sauce.
8. 8Divide quinoa between two bowls, then nestle beet wedges, wilted spinach, and the egg on top.
9. 9Spoon the lemon yogurt the bowl, shave thin ribbons of apple over everything, and scatter crisp sage, pumpkin seeds, and thyme leaves.
10. 10Finish with a final drizzle of olive oil and serve warm while the contrasts of earthy beet, herbal sage, and bright apple are sharp.