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Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts

Start off your morning with the most amazing Healthy Breakfast Bowl Recipe with Toasted Hemp Hearts that is loaded with flavor and nutrients.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 631kcal


  • 14 tablespoons of olive oil
  • 3 pounds of shredded Yukon gold potatoes
  • 1 bunch of trimmed asparagus
  • 10 slices of prosciutto ham
  • 2 15- ounce cans of strained chickpeas
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground cumin
  • 16 ounces of whole milk ricotta
  • zest of ½ lemon
  • 1 teaspoon of honey
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of crushed red pepper flakes
  • ½ cup of Bob’s Red Mill Hemp Seed Hearts toasted
  • Garnish with fresh dill leaves sliced avocado and Kalamata olives
  • 8 poached eggs
  • Kosher salt and fresh cracked pepper to taste


  • In a large sauté pan or griddle on high heat with 3 tablespoons of olive oil sear the potatoes until golden brown and cooked through out. Season with salt and pepper and keep warm.
  • Next, divide the asparagus into 10 stacks and wrap each of them in prosciutto ham. Coat them in 2 tablespoons of olive oil, salt and pepper and place them on a sheet tray lined with parchment paper and roast them in the oven at 400° for 120 to 12 minutes. Remove and keep warm.
  • Using a large mortar and pestle mash the chickpeas, 2 tablespoons of olive oil, turmeric, salt and pepper until smooth and slightly chunky. Set aside.
  • Using a standing mixer with the whisk attachment, whip the ricotta, lemon zest, honey and salt and pepper on high speed until light and fluffy, about 2 to 3 minutes. Keep cool.
  • Using a small mortar and pestle mash the paprika, red pepper flakes and 6 tablespoons of olive oil until it is bright red. Set aside.
  • To plate: Layer with hash browns, mashed turmeric chickpeas, whipped ricotta, chili oil and poached eggs. Season the eggs with salt and pepper. Serve alongside roasted prosciutto asparagus bundles, sliced avocado, Kalamata olives and fresh dill leaves. Sprinkle the toasted hemp hearts over top.


Calories: 631kcal | Carbohydrates: 49g | Protein: 24g | Fat: 38g | Saturated Fat: 7g | Cholesterol: 201mg | Sodium: 303mg | Potassium: 1031mg | Fiber: 13g | Sugar: 6g | Vitamin A: 498IU | Vitamin C: 20mg | Calcium: 269mg | Iron: 10mg