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Tabbouleh Breakfast Bowl

Kathleen ron
A nutritious and flavorful Middle Eastern-inspired breakfast bowl featuring fresh tabbouleh, poached eggs, creamy avocado, and protein-packed hummus or yogurt. Perfect for a refreshing and energizing start to the day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Middle Eastern
Servings 2 people

Equipment

  • Cutting board
  • Knife
  • Mixing Bowl
  • Measuring Spoons
  • Small saucepan
  • Slotted spoon
  • Serving bowls

Ingredients
  

Tabbouleh Base

  • ½ cup bulgur wheat or quinoa for gluten-free option
  • 1 cup fresh parsley finely chopped
  • ½ cup tomatoes diced
  • ¼ cup green onions or red onions minced
  • ¼ cup fresh mint chopped (optional)
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • ½ tsp salt
  • ¼ tsp black pepper

Breakfast Toppings

  • 2 poached eggs or scrambled tofu for vegan option
  • ½ avocado sliced
  • ¼ cup hummus or Greek yogurt
  • ¼ cup roasted chickpeas optional
  • 1 tsp paprika for garnish
  • 1 tbsp tahini drizzle for extra flavor

Instructions
 

Step 1: Prepare the Bulgur Wheat

  • Cook bulgur wheat according to package instructions.
  • Let it cool completely before mixing to maintain the salad’s fresh texture.

Step 2: Chop the Vegetables

  • Finely chop parsley, tomatoes, and onions.
  • Optionally, add freshly chopped mint for extra freshness.

Step 3: Mix the Tabbouleh

  • In a large mixing bowl, combine the cooked bulgur, parsley, tomatoes, and onions.
  • Drizzle with olive oil and lemon juice.
  • Season with salt and pepper, then toss until well combined.
  • Step 4: Assemble the Breakfast Bowl

Start with a scoop of tabbouleh as the base.

  • Arrange poached eggs or scrambled tofu on one side.
  • Add sliced avocado and a dollop of hummus or Greek yogurt.
  • Sprinkle with roasted chickpeas and paprika for added texture and flavor.
  • Drizzle with tahini for a rich Mediterranean finish.

Step 5: Serve and Enjoy

  • Serve immediately and enjoy this protein-rich, flavorful breakfast bowl!

Nutrition (Per serving, estimated)

  • Calories: 320 kcal
  • Protein: 12g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Fat: 14g

Recipe Notes

  • For a Vegan Version: Swap poached eggs for scrambled tofu or chickpeas.
  • For Extra Protein: Add grilled chicken or smoked salmon.
  • Make Ahead: Store tabbouleh separately in the fridge for up to 3 days. Assemble fresh before serving.

FAQs

  • Can I make this ahead of time?
  • Yes! Prepare the tabbouleh in advance and refrigerate for up to 3 days. Add toppings fresh before serving.
  • What’s a gluten-free substitute for bulgur?
  • Quinoa or cauliflower rice works well as an alternative.
  • Can I serve tabbouleh warm?
  • While traditionally served cold, you can gently warm it if preferred.
  • Is this recipe good for weight loss?
  • Yes, it’s high in fiber, protein, and healthy fats, making it a filling and nutritious choice.
Keyword Tabbouleh breakfast