Oh My Veggies · by Nicole★ 4.0 (2)
Spicy Veggie Breakfast Bowls
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 36%
CARBS 38G31% OF CAL
16G FIBER0G ADDED8G INTRINSIC14G OTHER8G TOTAL SUGAR
FAT 32G59% OF CAL
6G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggs and chickpeas served over salad greens with jalapeños, avocado, and fresh herbs. A spicy, protein-packed breakfast bowl with fresh vegetables.
mainamericanbowleggsbeans🍳 skilletdairy freegluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- 4 large eggs
- 8 cups mixed leaf salad
- 4 jalapeño peppers (seeded and sliced)
- 1 1/4 cup cherry tomatoes (quartered)
- 2 cups canned chickpeas (drained)
- 6 sun-dried tomatoes (sliced)
- 4 green onions (sliced)
- 2 large ripe avocado (halved, pitted and sliced)
- 1 small bunch mint (leaves only)
- 4 tbsp pumpkin seeds (pepitas)
- 1 tsp crushed red pepper flakes
- kosher salt
- Black Pepper
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 36%
CARBS 38G31% OF CAL
16G FIBER0G ADDED8G INTRINSIC14G OTHER8G TOTAL SUGAR
FAT 32G59% OF CAL
6G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 673mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1259mg
- Calcium
- 142mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 673MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.