While it’s important to start your day with a solid dose of protein to keep you satiated, it can be harder to obtain protein on a plant-based diet without excess calories.
This breakfast bowl solves the problem by combining quinoa with your favourite vegan protein powder for a tasty vegan, gluten-free meal that will keep you feeling happy and full until lunchtime!
Add some seeds for crunch and minerals and some luscious coconut yogurt for energy, and you’re good to go.
Scorecard
- Diet Quality Score = 55%
- Satiety Index Score = 42%
- Protein % = 26%
- P:E ratio = 0.5
Macros
One serving provides 430 calories, 24 g of protein, 16 g of fat, and 40 g of net carbs.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 1
- 40 g quinoa flakes
- 2 tbsp flax seeds, ground
- 1 scoop of vegan protein powder
- 1 cup almond milk
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla essence
- 1/4 tsp salt
- 2 tsp pumpkin seeds
- 2 tbsp coconut yogurt
- 5 small strawberries, quartered
Directions
- Place quinoa, ground flax seeds, protein powder and almond milk in a small pot.
- Heat gently while stirring as it thickens to a porridge consistency.
- Once at desired consistency, tip in a bowl and top with, seeds, strawberries and coconut yogurt.
More
- Want more amazing recipes like this that focus on satiety (feeling fuller for longer with less calories/energy) and the critical nutrients you’re probably missing? Check out our NutriBooster recipe books (including free recipe samples).
- If you want to finally lose excess weight without hunger using a guided program, including personalised satiety reports, check out the Macros Masterclass.
