Yellow Split Pea Breakfast Bowl
This yellow split pea breakfast bowl is warm, savory, and nourishing. It packs a whopping 17 grams of plant-based protein per serving and is rich with dietary fiber and micronutrients. To make it, you'll simmer yellow split peas with a bit of garlic and some chopped scallions until tender and mushy. Then, top as you please and serve. I love topping mine with sliced avocado and juicy cherry tomatoes, but feel free to get creative. This breakfast bowl can be prepared ahead of time for a quick and nourishing grab-n-go weekday breakfast.
Servings: 2 servings
- 1 tablespoon virgin coconut oil
- 4 scallions, trimmed and thinly sliced
- 2 garlic cloves, minced
- ¾ cup yellow split peas, thoroughly rinsed
- 3 cups filtered water or low-sodium vegetable broth
- ½ teaspoon sea salt or to taste
- Freshly ground black pepper, to taste
- 1 small ripe avocado, pitted, peeled, and sliced
- 1 cup grape tomatoes, quartered
- 3 scallions, trimmed and thinly sliced
Heat the coconut oil in a dutch oven over medium heat. Add the scallions and garlic and saute for 2 minutes or until softened. Add the yellow split peas and vegetable broth, increase heat to medium-high, and bring to a rapid simmer. Reduce heat to medium-low, cover, and simmer for 50 minutes or until the split peas are very tender and mushy and most of the water has been absorbed, stirring occasionally. You may need to add in another ½ to 1 cup water if the peas absorb the water before becoming tender and mushy. The finished split peas should resemble a creamy porridge. If you're having trouble getting the peas to break down, remove the lid, add in another cup or so of water, increase the heat to medium, and stir the mixture constantly until the peas break down and the water is absorbed.
Remove from heat and stir in the sea salt and black pepper. Divide between two bowls and add toppings.