By JJ Virgin

Savory Quinoa Breakfast Bowl


June 5, 2024

6 servings


3 cups cooked quinoa, cooled

3 tbsp extra-virgin olive oil, divided

12 oz purple sweet potatoes, peeled and cut into small cubes

1 bulb fennel, chopped small

12 slices nitrate-free uncured bacon

1½ lbs ground turkey

¾ tsp sea salt

1 tsp granulated garlic powder

1 tsp onion powder

1 tsp chili powder

½ tsp ground dried oregano

½ tsp red pepper flakes

½ tsp ground black pepper

1 tsp instant espresso powder

¼ tsp cayenne pepper

½ tsp fennel seeds

1 tbsp RxSugar Maple-Flavored Liquid Allulose

2 scoops Extra Fiber

3 cups Swiss chard

1½ cups cherry tomatoes, halved

½ cup fresh basil leaves, chopped


1Pre-heat oven to 400°. Line 3 small sheet pans with parchment paper.

2In a small mixing bowl, add the potatoes and 1 tbsp olive oil and mix. Transfer to one of the sheet pans and place in the oven for 20 minutes, or until soft.

3In another small bowl, toss the fennel with 1 tbsp olive oil and transfer to another sheet pan. Place in the oven for 15-20 minutes, or until it appears to be softened and browned.

4On the last sheet pan, place the slices of bacon side by side.

5When the potatoes and fennel are taken out of the oven, turn the heat down to 350°. Place the bacon in the oven and cook for 20-25 minutes, or until crisp. When done, take out of the oven and place on a paper towel lined plate. Set aside to cool.

6Place a sauté pan on medium heat with 1 tbsp of olive oil. Add ground turkey and cook for 5 minutes while constantly breaking up the meat with a wooden spoon or spatula. Add all the spices, allulose, and Extra Fiber to the meat and blend together well. Cook for 5 more minutes. Meat should appear to be browned. Turn the heat down to low and drain meat in a mesh sieve.

7In the same pan, place the swiss chard and cook for 7-10 minutes on low heat until wilted. Turn the heat off.

8Divide 2 pieces of bacon per bowl. On a cutting board, chop the bacon into crumbles.

9Build the bowls. In each bowl, place ½ cup quinoa, 2 oz of sweet potato, ¼ cup fennel, ½ cup ground turkey, 2 chopped pieces of bacon, ⅓ cup chopped tomatoes, and top with basil leaves.

10Makes 6 servings. Place in airtight containers for up to 5 days in the coldest part of the refrigerator (typically in the back). Enjoy!


Nutrition Facts

Total Fat26g
Total Carbohydrates49g
Dietary Fiber9g