Meatless Monday’s: Breakfast Salad Bowl

Move over, pancakes—there’s a new star at the breakfast table! If you’ve ever wanted a morning meal that’s as refreshing as it is filling, this Breakfast Salad Bowl is about to become your go-to. It’s colorful, crunchy, creamy, and just the right touch of sweet. Think of it as a breakfast that blurs the line between savory and sweet in the best possible way.

You get the crisp bite of cucumbers, the salty creaminess of feta, a pop of juicy blueberries, and the nutty crunch of pumpkin seeds—all brought together with a light drizzle of olive oil, honey, and lemon juice. And let’s not forget the toasted bread chunks tucked in like little golden croutons of morning joy.

It’s hearty enough to fuel your day, light enough to keep you energized, and beautiful enough to make you want to linger over every bite. This salad bowl is proof that breakfast doesn’t have to be predictable—it can be a fresh little adventure, right from the first forkful.

Breakfast Salad Bowl

Ingredient List

2 slices bread of choice
2 handfuls salad leaves per bowl
2 baby cucumbers, sliced
2.6 oz. (75g) feta cheese, cubed
2.6 oz. (75g) blueberries
2 tbsp. pumpkin seeds
1 tbsp. olive oil
2 tsp. honey
½ lemon, juiced

Directions

Toast the bread until golden, then tear into small pieces.
Assemble the salad in large bowls: start with the salad leaves, then add cucumber slices, feta cubes, blueberries, and pumpkin seeds.
Finish with a drizzle of olive oil, honey, and lemon juice. Serve immediately and enjoy!
Makes 2 servings.

Nutrition Facts

Calories per serving: 317
Fats per serving: 17 grams
Protein per serving: 10 grams
Carbohydrates per serving: 32 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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