Low-Carb Veggie Full English Breakfast Bowl

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Low-Carb Veggie Full English Breakfast BowlPin recipeFollow us 82.0k

There’s no better way to start the day — whether you are vegetarian or not — than with this healthy low-carb full English. It's a great breakfast, brunch, dinner, or even lunchbox option.

Roasted red peppers, salty fried halloumi with sautéed mushrooms and kale. Topped with the best and easiest low-carb tomato Marinara sauce you’ll try. Naturally sweet and packed full of heart healthy deep green peppery olive oil and fresh basil.

Just one serving is packed with healthy fats, vitamins and minerals, especially electrolytes which are often deficient in modern diets. It's easy to double or triple the batch and have healthy breakfast sorted for a few of days.

Even die hard carnivores will love this one!

Hands-on Overall

Nutritional values (per serving)

9.7 grams 9.2 grams 15.9 grams 60.7 grams 24.2 grams 662 calories
Total Carbs18.9grams
Fiber9.2grams
Net Carbs9.7grams
Protein15.9grams
Fat60.7grams
of which Saturated24.2grams
Calories662kcal
Magnesium107mg (27% RDA)
Potassium792mg (40% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (10%), fat (84%)

Ingredients (makes 1 servings)

Smashed avocado:
  • 1/2 small avocado (75 g/ 2.7 oz)
  • 1 tsp fresh lime juice
  • 1 tsp extra virgin olive oil
  • pinch of sea salt and black pepper, to taste
  • 1/8 tsp chile flakes
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Instructions

  1. Preheat the oven to 180 °C/ 355 °F (fan assisted) or 200 °C/ 400 °F (conventional). Place the peppers on a baking tray and drizzle with olive oil and a pinch of salt. Roast in the oven for 25 minutes until soft.
  2. Place the seeds on another baking tray and roast in the oven for 4 minutes until golden. Remove from the oven and allow to cool.
    Note: You can make a large batch of the roasted seeds and keep at room temperature for up to 2 weeks, ready to be used for topping or snacking.
    Low-Carb Veggie Full English Breakfast Bowl
  3. Heat the butter on a medium heat in a non-stick pan, add the mushrooms and cook for 2 minutes. Add the kale and cook for a further 2 minutes. Season with a pinch of salt to taste.
    Low-Carb Veggie Full English Breakfast Bowl
  4. Fry the halloumi in 1 tsp of ghee or olive oil over a medium-low heat for about 2 minutes per side, or until golden.
  5. Once the peppers are cooked, allow to cool slightly. Remove the stalks and scoop out the seeds.
  6. Smash the avocado with a fork and mix with the olive oil, salt, pepper, lime and chile flakes.
    Low-Carb Veggie Full English Breakfast Bowl
  7. Place the kale and mushrooms in your bowl, along with the seeds, peppers, halloumi and top with smashed avocado, marinara sauce and fresh basil.
    Low-Carb Veggie Full English Breakfast Bowl
    8 Best served fresh. The cooked vegetables can be stored in a sealed jar in the fridge for up to 3 days and served warm or cold. Halloumi should always be reheated before serving. Low-Carb Veggie Full English Breakfast Bowl
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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