Savory Pesto Quinoa Breakfast Bowl

This breakfast bowl is packed with healthy fats, protein, and omega-3s. From the vegan pesto (made with kale and Daily Good Greens) to the eggs, avocado, hemp hearts, and chia seeds, this dish is full of nutritional goodies.

Makes Two Servings


Breakfast bowls

  • 2 large eggs
  • 2 cups cooked quinoa
  • 1/2 avocado
  • 1/4 cup homemade pesto
  • 2 tablespoons hemp seeds
  • 1 tablespoon chia seeds


  • 2 cups fresh basil leaves
  • 1 cup fresh kale leaves
  • 1/4 cup nutritional yeast
  • 1/4 cup pine nuts
  • 1 large garlic clove
  • 3 to 4 tablespoons olive oil
  • 1 packet ALOHA Daily Good Greens
  • 1 teaspoon lemon juice
  • Salt + pepper, to taste
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Superfood Greens



  1. Start by adding the eggs to a small saucepan with one inch of water in the bottom. Bring the water to a boil, cover the pot, and reduce to simmer for five to six minutes.

  2. While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth (no large chunks wanted here!).

  3. When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for five minutes.

  4. Prepare your breakfast bowls: add one cup quinoa, half of the avocado, thinly sliced, and half the pesto.

  5. When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.

  6. Enjoy as is, season with a touch more salt and pepper, or mix it all together (that’s what I did and yum!).