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Firey Bean Breakfast Bowl

The ULTIMATE breakfast bowl to FIRE UP your day friends!!!! Simplest of home cooked firey smokey sweet beans made with Macro Certified Organic 4 Bean Mix, spices, mustard, apple for sweetness and carrot for an extra dose of veggies to kick off the day, plus the secret ingredient which honestly is what makes this meal so great – Macro Apple Cider Vinegar Fire Cider, beetroot, berries, pomegranate and hit of chilli – oooohhhhh yeaaaaaah. The added Macro Apple Cider Vinegar Fire Cider, only at @woolworths_au, creates that slightly sour element to the recipe which teams a treat with the creaminess of beans, sweet in the apple and carrot and a little extra smokiness from paprika too. SO SCRUMPTIOUS. Make at the start of the week and eat for brekky (or lunch or dinner too!) throughout to supercharge your nutrition and energy. I teamed mine with sautéed baby spinach, quinoa, kraut, avocado, extra pomegranate yummmmmm, hemp seeds, chilli and lemon – TWAS HEAVENNNNNNNNNN.

 

RECIPE: FIREY BEAN BREAKFAST BOWL

Serves 4

Gluten free : Dairy Free : Vegetarian

FIREY BEANS:

1 tablespoons extra virgin olive oil

1 small (90g) brown onion, peeled and diced

1 small (100g) carrot, grated

1 teaspoon smoked paprika

1 red (150g) apple, grated

1x 400g tin Macro Wholefoods Tinned Organic 4 Bean Mix

1/2 teaspoon seeded mustard

3/4 cup vegetable stock or broth

1 1/2 tablespoons Macro Wholefoods Fire Cider

Optional: 1 tablespoon Macro Wholefoods Nutritional Yeast

BREAKFAST BOWL:

1 teaspoon extra virgin olive oil

400g baby spinach

2 avocados, peeled and sliced in half

1/3 cup sauerkraut

2 cups cooked quinoa

1/4 cup pomegranate seeds

1/2 lemon, cut in 4 wedges

1 tablespoon hemp seeds

pinch chilli flakes

Heat oil in a frypan on medium heat, add onion ,carrot and smoked paprika cook 3-4 minutes. Add bean mix, grated apple, stock, seeded mustard, and Macro Wholefoods Fire Cider, bring to the boil, then reduce heat and simmer covered for 20 minutes.  Once beans are cooked, remove from heat, keeping covered. Heat a saucepan on medium heat, add oil and spinach and sauté to wilt for 3-5 minutes. To serve divide spinach between four bowls, then add quinoa, beans, kraut, avocado and top with pomegranate and hemp seeds, sprinkle with extra chilli if you like, finish with a wedge of lemon and serve.

+ This is partnered post with Woolworths Pty Ltd, all thoughts and opinions expressed are the authors own.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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