This Veggie Breakfast Bowl is a colorful mix of fresh veggies, grains, and the goodness of eggs. It’s super healthy and a great way to kickstart your day!
I like to switch up my favorite veggies each morning. Who knew breakfast could be this fun? Plus, it’s easy to whip up, so you won’t be running late for work!
Key Ingredients & Substitutions
Quinoa: This tiny grain is packed with protein and fiber. If you don’t have quinoa, farro, brown rice, or even couscous are great alternatives.
Sweet Potato: Sweet potatoes add natural sweetness and a lovely texture. Instead, you can use regular potatoes, but you might want to add a bit more seasoning to enhance the flavor.
Red Bell Pepper: I love the color and sweetness it brings. Other options include zucchini, asparagus, or any seasonal veggies you have on hand!
Avocado: Creamy avocado makes this bowl special. If you’re short on avocados, a dollop of Greek yogurt or a sprinkle of feta cheese works well.
Eggs: I prefer sunny side up, but scrambled or poached eggs are equally tasty! For a vegan option, omit the eggs or use tofu scramble instead.
How Can I Make Perfectly Roasted Veggies?
Roasting brings out the best flavors and textures in veggies. For the perfect roast:
- Ensure your veggies are cut evenly so they cook at the same rate.
- Spread them out on the baking sheet for even cooking; overcrowding can lead to steaming instead of roasting.
- Don’t hesitate to toss them halfway through for that golden brown finish.
- Experiment with your favorite spices or herbs to enhance their flavor.
With these tips, your veggies will be deliciously caramelized and perfect for your breakfast bowl!
Veggie Breakfast Bowl
Ingredients You’ll Need:
- 1/2 cup quinoa, rinsed
- 1 cup water or vegetable broth
- 1 small sweet potato, peeled and diced
- 1/2 red bell pepper, chopped
- 1 small red onion, sliced into rings
- 2 tsp olive oil
- Salt and black pepper, to taste
- 1/2 avocado, sliced
- 1 cup fresh baby spinach or mixed greens
- 1–2 eggs
- 1/4 tsp smoked paprika
- 1 green onion, thinly sliced
- Fresh herbs (such as cilantro or parsley), chopped for garnish
How Much Time Will You Need?
This Veggie Breakfast Bowl takes about 15 minutes of prep time and around 30 minutes to cook. In total, you’re looking at about 45 minutes to enjoy a nutritious breakfast that’s both filling and delicious!
Step-by-Step Instructions:
1. Roast the Veggies:
First, preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potato, chopped red bell pepper, and sliced red onion with 1 tsp of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in your preheated oven for about 20-25 minutes, turning them halfway through, until they are tender and starting to brown.
2. Cook the Quinoa:
While the veggies are roasting, bring 1 cup of water or vegetable broth to a boil in a small saucepan. Once boiling, add 1/2 cup of rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Once cooked, fluff the quinoa with a fork and season it with a pinch of salt and 1/4 tsp of smoked paprika for added flavor.
3. Fry the Eggs:
In a skillet, heat the remaining 1 tsp of olive oil over medium heat. Crack in the eggs and cook them sunny side up until the whites are set but the yolks are still runny, which takes about 3-4 minutes. Season the eggs with a little salt and pepper.
4. Assemble Your Bowl:
It’s time to put your Veggie Breakfast Bowl together! Start by layering the cooked quinoa at the bottom of your bowl. Next, add the roasted veggies, fresh spinach, and lovely avocado slices on top.
5. Top and Garnish:
Gently place the cooked egg on top of your beautifully arranged bowl. Garnish with sliced green onion and fresh herbs of your choice. If you want an extra kick, sprinkle on a tad more smoked paprika.
6. Enjoy!
Your nourishing, colorful Veggie Breakfast Bowl is ready! Serve it warm and enjoy a wholesome start to your day.
Can I Use Different Grains Instead of Quinoa?
Absolutely! If quinoa isn’t your thing, you can substitute it with farro, brown rice, or even couscous. Just adjust the cooking time according to the grain you choose.
How Can I Make This Bowl Vegan?
To make this Veggie Breakfast Bowl vegan, simply skip the eggs and instead use chickpeas or tofu scramble for a protein boost. You can also add extra veggies or avocado to keep it satisfying!
What Other Veggies Can I Include?
Feeling adventurous? You can add veggies like zucchini, kale, mushrooms, or even cherry tomatoes. Just adjust the roasting time for softer veggies to ensure everything cooks evenly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or broth to prevent drying out.