Breakfast Bowl Recipe (grits and veggies)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This breakfast bowl features creamy corn grits topped with sautéed mushrooms, peppers, and avocado for a filling, vegetable-forward meal. The nutritional yeast adds a savory note. A hearty start to the day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup corn grits (- dry, yellow or white variety)
- 4 cups water
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 1 teaspoon garlic powder
- 1/4 cup nutritional yeast ((more or less, according to taste))
- 2 tablespoons vegetable broth (for sautéing the veggies)
- 1 cup sliced mushrooms
- ½ cup red bell pepper (diced )
- ¼ cup diced onion
- 1 medium avocado (- peeled and diced, more or less)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 461mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 721mg
- Calcium
- 27mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.