Make Ahead Breakfast Bowl with Quinoa and Chocolate Coconut Balls
This make ahead breakfast bowl is perfect for the hot summer days. It is served cold, and it tastes like dessert. The recipe is vegan, Paleo, gluten and dairy free. This means that it doesn’t contain any refined sugar, grains, or animal products. Since it is served cold you have to prepare it ahead of time. I usually make it the night before and have it for breakfast on the next day. You can also pack it in a lunch box for an amazing office or school snack.
Why should you make this recipe?
This recipe is for people who like to plan their meals ahead of time. Having something delicious and very nutritious is the best way to start your day.
If you decide to serve this quinoa bowl for breakfast you will start the day right by providing you body with the energy it needs. You also going to consume a good serving of protein, fiber and heart healthy fats.
There are so many health benefits of consuming quinoa. It is one of the few plant foods that contains all nine essential amino acids. This makes it an excellent source of protein. Quinoa is high on fiber, manganese, phosphorus, magnesium and many vitamins. It is also a low-calorie food that will keep you full for a long time.
This tasty breakfast bowl contains coconut and almonds. They are highly nutritious and offer a number of benefits for the heart and digestion. Consuming nuts in moderation is also associated with weight loss.
Helpful tips
To make the quinoa you start by measuring and rinsing it. Use dry measuring cups to measure quinoa. Once you have the amount you need transfer it into a mesh strainer and wash it under running water. Drain it well and transfer it to a pot. To one part of quinoa add two parts of water. Bring it to a boil fast and then reduce the heat to low. Simmer the quinoa uncovered until all the water is all gone. Remove the pot from the heat and cover it with a lid. Do not touch it for 5 min. This will steam the quinoa and allow it to get perfectly fluffy. Once you have the perfect quinoa you can use it to prepare breakfast bowls, salads, main dishes or desserts.
Use unsweetened shredded coconut for this recipe. The only ingredient on the package should be coconut.
I also use unsweetened cacao powder instead of cocoa powder. The cacao powder is raw and less processed. It is very important to use unsweetened cacao or cocoa powder.
Once you mix all the ingredients for the chocolate coconut balls you have to refrigerate the mixture for at least ten minutes. Otherwise you won’t be able to form a ball.
In this recipe you regulate the level of sweetness. You can add as much maple syrup as you like. If you are not vegan you can also use honey.
Make Ahead Breakfast Bowl with Quinoa and Chocolate Coconut Balls
Ingredients
To make the quinoa
- ½ cup quinoa dry, uncooked
- 1 cup water
- ¾ cup coconut milk from a can
- maple syrup to taste
For the chocolate coconut balls
- 2 Tbsp almond flour
- 2 Tbsp coconut flour
- 1 Tbsp unsweetened cacao powder
- 2 Tbsp maple syrup
- unsweetened shredded coconut for rolling the balls
Toppings (optional)
- Unsweetened coconut chips
- cacao nibs
Instructions
To prepare the quinoa
- Add ½ cup of dry quinoa in a mesh strainer and rinse it under a running water. Then strain it well and add it in a pot with 1 cup of water.
- Bring it to a boil on high and then reduce the heat to very low allowing it to simmer. Do not add a lid on top. Simmer until all the water is gone. Then remove from the heat and cover the pot with a lid. Keep it covered for 5 minutes. Then remove the lid and fluff the quinoa with a fork.
- Cool off the cooked quinoa and refrigerate it overnight.
To prepare the chocolate coconut balls
- Add all the ingredients for the balls (almond and coconut flour, cacao powder, coconut oil and maple syrup) in a bowl. Stir well until combined. Refrigerate the mixture for 10-15 minutes. Then make 3-4 balls out of the mixture and roll them in unsweetened shredded coconut. Refrigerate overnight.
To assemble the breakfast bowl
- In a bowl combine the quinoa with the coconut milk and maple syrup to taste.
- Top with the chocolate coconut balls and other toppings of your choice. I used coconut chips and cacao nibs.
- Refrigerate leftovers in a container with a lid for 3-4 days.
