Spinach and Pumpkin Seed Breakfast Bowl with Citrus
A vibrant Mediterranean breakfast bowl piling iron-rich spinach, toasted pumpkin seeds and warm white beans over a bright orange-and-olive-oil dressing. Iron shines here, and the fresh orange brings vitamin C that helps your body absorb the plant iron.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 1
Ingredients
- 120gfresh baby spinach
- 100gcanned white (cannellini) beans, drained and rinsed
- 40graw pumpkin seeds (pepitas)
- 1mediumorange (about 130 g), peeled and segmented
- 1tbspextra-virgin olive oil (15 ml)
- 1tspfresh orange juice or lemon juice (5 ml)
- 1pinchsalt
- 1pinchblack pepper
Instructions
- 01
Toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes, shaking often, until they puff and smell nutty. Tip onto a plate to stop cooking.
- 02
In the same warm pan, add the drained white beans with a splash of water and warm through for 1-2 minutes, just until heated. Season with a pinch of salt.
- 03
Pile the baby spinach into a shallow bowl. Whisk the olive oil with the orange (or lemon) juice, salt and pepper, then pour over the spinach and toss lightly so the leaves soften and glisten.
- 04
Top the spinach with the warm white beans and the orange segments.
- 05
Scatter the toasted pumpkin seeds over the top and serve right away, while the beans are still warm.
Nutrition (per serving)
- Calories
- 525kcal
- Protein
- 23g
- Carbs
- 37g
- Fat
- 32g
- Fiber
- 11g
- Selenium
- 5mcg
- Zinc
- 5mg
- Iron
- 10mg
- B12
- 0mcg
- Iodine
- 3mcg
- Sodium
- 300mg
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