Pumpkin Breakfast Quinoa Bowl

Serves 4


  • 3 cups cooked quinoa
  • 1 cup unsweetened vanilla almond milk
  • ½ cup pumpkin puree
  • dash of pumpkin spice mix (or cinnamon and nutmeg)
  • ¼ cup date paste (soaked and blended dates)
  • ¼ cup full fat coconut milk
  • ¼ cup chopped almonds

In a saucepan on medium-low heat, combine quinoa, almond milk, pumpkin puree, pumpkin spice mix, and date paste. Stir to mix ingredients and heat through. When heated to desired temperature, place into serving bowl and top with a tbsp. of coconut milk and chopped almonds.


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