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You are here Home » Yellow Split Pea Breakfast Bowl

9 Comments · November 2, 2015

Yellow Split Pea Breakfast Bowl

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This vegan yellow split pea breakfast bowl was cooked up with chilly November weather in mind, but it seems that the weather (at least in Chicago) has taken a turn for warm and sunny side. No complaints here; I'll gladly take a few unexpected 70-degree, sunshiny days. Come on over, sunshine.

Yellow Split Pea Breakfast Bowl

This breakfast bowl is...

Warm.

Savory.

Protein-packed -- 17 grams per serving, to be exact.

Filling.

Simple.

Cozy.

Yellow Split Pea Breakfast Bowl

Although the warmth of this bowl might not be needed at this exact moment, it will certainly come in handy in a week or two when the permafrost tosses its icy 4- to 6-month blanket over the city. It's perfect for an easy-going weekend brunch and can also be prepared ahead of time and reheated for a grab-n-go breakfast.

The yellow split peas require 45-50 minutes of simmer time, so I'd avoid trying to whip it up before heading off to work unless you have buckets of extra time on your hands; however, other than the simmer time, it comes together with just 10 minutes of prep time.

Yellow Split Pea Breakfast Bowl

To make it, you'll start by cooking sliced scallions and garlic in a bit of coconut oil. Once the scallions are garlic are tender, you'll stir in the yellow split peas and water//vegetable broth and simmer until the split peas are tender and mushy. Mushy in the best of ways, I promise.

Side note: I've noticed that different brands of yellow split peas vary quite drastically in cooking time, from 35 minutes (i.e., bulk yellow split peas at Whole Foods) to 50+ minutes, so be sure to keep an eye on yours rather than relying solely on a timer to determine doneness. The brand I had this particular time around was a bit on the slow side and ended up requiring closer to 55 minutes. Slow poke peas, for sure. But in the end, the deliciousness was all the same.

Once the split peas are extra tender, you'll stir in sea salt and black pepper, to taste, before dividing between two bowls. Then, top with avocado, grape tomatoes, scallions, etc. No need to strictly stick to these toppings either, I'm already dreaming up my next round of toppings -- sprouts, cashew sour cream, and more.

If you prepare it ahead of time and reheat during the week, you'll want to whisk in a splash of water, veggie broth, or plant-based milk to loosen the split peas. Other than that, just reheat, top, and go.

Yellow Split Pea Breakfast Bowl

Yellow Split Pea Breakfast Bowl

Yellow Split Pea Breakfast Bowl
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5 from 1 vote

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.
Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 servings
Author Ashley

Ingredients

  • 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

Toppings

  • 1 small ripe avocado, pitted, peeled, and sliced
  • 1 cup grape tomatoes, quartered
  • 3 scallions, trimmed and thinly sliced

Instructions

  • 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.

 

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Comments

  1. mcf says

    November 02, 2015 at 7:15 am

    Really looking forward to trying this, but I've got one question -- the instructions mention plant-based milk, but I don't see that in the ingredients list. Is the milk just an alternative to the water/veggie broth?

    Reply
  2. Tori says

    November 02, 2015 at 7:38 am

    I'm happy for you that you're getting a little extra warmth before the cold sets in but I'm also glad you're sharing this ultra cozy breakfast recipe cause it sounds delicious!

    Reply
  3. Rebecca @ Strength and Sunshine says

    November 02, 2015 at 10:33 am

    It's hard to get me excited about a savory breakfast, but I think you just did ;)

    Reply
  4. Celeste says

    November 02, 2015 at 4:30 pm

    5 stars
    Where do you come up with these ideas! This is perfect for me...although I love oatmeal I try to avoid it since I need sweetener to really enjoy it. Warm and savory will help fill that void. Thank you!

    Reply
  5. Gena says

    November 14, 2015 at 4:03 pm

    Ashley, I adore savory breakfasts, and this is just my kind of recipe: nourishing, simple, hearty. I can't wait to try it!

    Reply
    • Ashley says

      November 21, 2015 at 10:50 am

      Thanks so much, Gena! I share the same sentiments about savory breakfasts; they really are wonderful!

      Reply
      • Ally says

        December 02, 2017 at 10:19 am

        Really sad that you didnt reply to the first comment on this thread:( there is really important what should we use plant based milk or veggie stock?! It's a big difference. Wanna cook this porridge today, but have to skip this recipe and this blog because of such A ridiculous mistake in recipe description

        Reply
        • Ashley says

          December 02, 2017 at 10:38 am

          Hi, Ally. I'm sorry for the confusion, and I'm very sorry that I somehow missed replying to the first comment in the thread. I'm certainly not perfect, and I shared this recipe post at a time when I was incredibly overwhelmed and burnt out (working full-time as a psychologist and finishing the manuscript for my cookbook). Not an excuse but it was a very challenging, exhausting time and one in which I'll admit that I wasn't as attentive to comments as I should have been given how much care, effort, and thought I put into the recipes I share here. To clarify, it should be vegetable broth as noted in the ingredients (just edited the instructions to correct the typo), but plant-based milk does work, too.

          Reply
  6. Ana @ Ana's Rocket Ship says

    February 29, 2016 at 4:31 pm

    I love savoury breakfasts - but I very rarely make them. I'm going to have to make this and top it with a load of avocado!

    Reply

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