Low-Carb Veggie Full English Breakfast Bowl

There’s no better way to start the day — whether you are vegetarian or not — than with this healthy low-carb full English. It's a great breakfast, brunch, dinner, or even lunchbox option.

Roasted red peppers, salty fried halloumi with sautéed mushrooms and kale. Topped with the best and easiest low-carb tomato Marinara sauce you’ll try. Naturally sweet and packed full of heart healthy deep green peppery olive oil and fresh basil.

Just one serving is packed with healthy fats, vitamins and minerals, especially electrolytes which are often deficient in modern diets. It's easy to double or triple the batch and have healthy breakfast sorted for a few of days.

Even die hard carnivores will love this one!

Step-by-step

1. Preheat the oven to 180 °C/ 355 °F (fan assisted) or 200 °C/ 400 °F (conventional). Place the peppers on a baking tray and drizzle with olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft.

2. Place the seeds on another baking tray and roast in the oven for 4 minutes until golden. Remove from the oven and allow to cool.
   Note: You can make a large batch of the roasted seeds and keep at room temperature for up to 2 weeks, ready to be used for topping or snacking.

   

3. Heat the butter on a medium heat in a non-stick pan, add the mushrooms and cook for 2 minutes. Add the kale and cook for a further 2 minutes. Season with a pinch of salt to taste.

   

4. Fry the halloumi in 1 tsp of ghee or olive oil over a medium-low heat for about 2 minutes per side, or until golden.

5. Once the peppers are cooked, allow to cool slightly. Remove the stalks and scoop out the seeds.

6. Smash the avocado with a fork and mix with the olive oil, salt, pepper, lime and chile flakes.

   

7. Place the kale and mushrooms in your bowl, along with the seeds, peppers, halloumi and top with smashed avocado, marinara sauce and fresh basil.

   8 Best served fresh. The cooked vegetables can be stored in a sealed jar in the fridge for up to 3 days and served warm or cold. Halloumi should always be reheated before serving.

   

Recipe

Low-Carb Veggie Full English Breakfast Bowl

★★★★★4.8 (100 ratings)

A healthy take on a classic English breakfast with a vegetarian twist. A tasty all-day breakfast option that ...

Hands on

15m

Overall

35m

Servings

1

9.7 g

Net carbs

15.9 g

Protein

60.7 g

Fat

662

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

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Ingredients makes 1 servings

• 3 red, yellow or orange baby peppers or 1 small bell pepper (60 g/ 2.1 oz)
• 1 tsp ghee or extra virgin olive oil
• pinch of sea salt, to taste
• 1 tsp pumpkin seeds
• 1 tsp sunflower seeds
• 1 tsp flax seeds
• 1 tbsp butter, ghee or extra virgin olive oil (15 ml)
• ³/₄ cup shredded kale or spinach (38 g/ 1.3 oz)
• ¹/₃ cup sliced shiitake or white mushrooms (25 g/ 0.9 oz)
• 3 slices halloumi cheese (50 g/ 1.8 oz)
• 1 tsp ghee or extra virgin olive oil
• 1 tbsp homemade Low-Carb Marinara Sauce (15 ml)
• few basil leaves
• Smashed avocado:
• ¹/₂ small avocado (75 g/ 2.7 oz)
• 1 tsp fresh lime juice
• 1 tsp extra virgin olive oil
• pinch of sea salt and black pepper, to taste
• ¹/₈ tsp chile flakes

Instructions

1. Preheat the oven to 180 °C/ 355 °F (fan assisted) or 200 °C/ 400 °F (conventional). Place the peppers on a baking tray and drizzle with olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft.

2. Place the seeds on another baking tray and roast in the oven for 4 minutes until golden. Remove from the oven and allow to cool.
   Note: You can make a large batch of the roasted seeds and keep at room temperature for up to 2 weeks, ready to be used for topping or snacking.

3. Heat the butter on a medium heat in a non-stick pan, add the mushrooms and cook for 2 minutes. Add the kale and cook for a further 2 minutes. Season with a pinch of salt to taste.

4. Fry the halloumi in 1 tsp of ghee or olive oil over a medium-low heat for about 2 minutes per side, or until golden.

5. Once the peppers are cooked, allow to cool slightly. Remove the stalks and scoop out the seeds.

6. Smash the avocado with a fork and mix with the olive oil, salt, pepper, lime and chile flakes.

7. Place the kale and mushrooms in your bowl, along with the seeds, peppers, halloumi and top with smashed avocado, marinara sauce and fresh basil.

   8 Best served fresh. The cooked vegetables can be stored in a sealed jar in the fridge for up to 3 days and served warm or cold. Halloumi should always be reheated before serving.

Nutrition per serving

Carbs 6%Protein 10%Fat 84% of calories

Net carbs

9.7 g

Total carbs

18.9 g

Fiber

9.2 g

Sugars

5.4 g

Protein

15.9 g

Fat

60.7 g

Saturated fat

24.2 g

Calories

662 kcal

Sodium

963 mg · 41.9% RDA

Magnesium

107 mg · 26.7% RDA

Potassium

792 mg · 39.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Peppers, sweet, baby, all types	3.2 g	0.7 g	0.1 g	19
Olive oil, extra virgin	0 g	0 g	4.5 g	40
Salt, sea salt	0 g	0 g	0 g	0
Pumpkin seeds (pepitas)	0.1 g	0.8 g	1.3 g	15
Sunflower seeds, hulled	0.3 g	0.6 g	1.5 g	17
Seeds, flaxseed	0.1 g	0.6 g	1.4 g	18
Ghee	0 g	0 g	15 g	136
Kale, curly, fresh	1.4 g	0.7 g	0.2 g	11
Shiitake mushrooms, raw	1.1 g	0.6 g	0.1 g	9
Halloumi (Cypriot cheese)	1 g	10 g	13.5 g	165
Ghee	0 g	0 g	5 g	45
Marinara sauce	0.7 g	0.2 g	2.4 g	25
Basil, fresh	0 g	0.1 g	0 g	0
Avocado, fresh	1.4 g	1.5 g	11 g	120
Lime juice, fresh	0.3 g	0 g	0 g	1
Olive oil, extra virgin	0 g	0 g	4.5 g	40
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Peppers, chile (chili), flaked and dried, spices	0.2 g	0.1 g	0.1 g	2
Total	9.7 g	15.9 g	60.7 g	662

• Gluten free
• Egg free
• Nut free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian