This Veggie Breakfast Bowl is packed with colorful veggies like spinach, tomatoes, and bell peppers, all nestled together with warm grains. It’s nutritious and super satisfying to start your day!
I love how you can mix and match your favorite toppings. Sometimes I add a splash of hot sauce for a kick! It’s my go-to breakfast when I want something hearty yet healthy.
Key Ingredients & Substitutions
Quinoa: This tiny grain is protein-packed and gluten-free! It’s great for a breakfast bowl. If you’re out of quinoa, try brown rice, couscous, or even oats for variety.
Sweet Potato: A must for flavor and health benefits. You can swap it with regular potatoes, butternut squash, or pumpkin for a different twist.
Cherry Tomatoes: Their sweetness adds a wonderful touch. If you can’t find them, use chopped regular tomatoes or sun-dried tomatoes for a bolder flavor.
Mushrooms: I love using button mushrooms, but feel free to use any type you like – like shiitake or portobello! For a vegetarian option, skip the egg, or replace it with tofu or chickpeas.
Egg: It adds goodness with protein and richness. If you avoid eggs, you could use scrambled tofu or leave it out altogether for a vegan version.
How Do I Perfectly Roast Veggies?
Roasting vegetables like sweet potatoes and tomatoes is about achieving that delightful caramelization and flavor. Here’s how to do it well:
- Preheat your oven to 400°F (200°C) for even cooking.
- Cut veggies into uniform sizes for consistent roasting.
- Coat them lightly with olive oil and season with salt, pepper, and spices.
- Spread them out on a baking sheet without overcrowding, so they roast rather than steam.
- Roast for 20-25 minutes, turning halfway for even browning.
Don’t rush this process; the caramelized edges bring a wonderful flavor to your bowl!
Veggie Breakfast Bowl
Ingredients You’ll Need:
Grains:
- 1/2 cup quinoa, rinsed
- 1 cup water or vegetable broth
Veggies:
- 1/2 cup sweet potato, peeled and cubed
- 1/2 cup cherry tomatoes
- 1/2 cup mushrooms, sliced
- 1 handful fresh spinach, chopped
Other:
- 1 tsp olive oil
- 1 egg
- 1/2 avocado, sliced
Seasoning & Garnish:
- Salt and pepper, to taste
- 1/4 tsp smoked paprika (optional)
- Fresh herbs (basil or parsley), chopped for garnish
- Nutritional yeast or hemp seeds for topping (optional)
How Much Time Will You Need?
This delicious Veggie Breakfast Bowl will take about 10 minutes for prep and 30 minutes for cooking. That means you’ll spend about 40 minutes in total before enjoying this healthy and hearty meal!
Step-by-Step Instructions:
1. Preheat the Oven and Roast Veggies:
Start by preheating your oven to 400°F (200°C). In a bowl, toss the sweet potato cubes and cherry tomatoes with half of the olive oil, some salt, pepper, and if you like, a dash of smoked paprika. Spread them out on a baking sheet and roast for about 20-25 minutes, or until you can easily pierce the sweet potatoes with a fork and the tomatoes are bursting with flavor!
2. Cook the Quinoa:
As the veggies roast, let’s prepare the quinoa! In a small pot, combine the rinsed quinoa and 1 cup of water or vegetable broth. Bring this to a gentle boil. Once boiling, reduce the heat to low, cover it, and let it simmer for about 15 minutes. When you see the liquid is absorbed, fluff it with a fork and set aside.
3. Sauté Mushrooms:
In a skillet, heat the remaining olive oil over medium heat. Add in the sliced mushrooms with a pinch of salt and pepper. Cook them for about 5-7 minutes, stirring occasionally, until they are beautifully browned and tender.
4. Fry the Egg:
While the mushrooms are cooking, you can fry your egg! Use the same skillet if there’s room. Crack the egg into the pan and fry sunny side up. Season lightly with a little salt and pepper while it cooks.
5. Sauté the Spinach:
In the last couple of minutes of cooking, toss in the chopped spinach into the skillet. Sauté it just until it wilts, which should take about 1-2 minutes. Don’t overcook it; you want it to stay bright and fresh!
6. Assemble Your Bowl:
Now comes the fun part! Grab a bowl and start by adding a scoop of the cooked quinoa. Then, arrange the roasted sweet potatoes and tomatoes, sautéed mushrooms, wilted spinach, and sliced avocado around the quinoa. Top it off with your sunny-side-up egg!
7. Garnish & Serve:
Finish it off with a sprinkle of fresh herbs and if you want extra flavor, go ahead and sprinkle some nutritional yeast or hemp seeds over everything. This will add a delightful texture and taste!
8. Enjoy!
Serve your Veggie Breakfast Bowl warm and enjoy every nutritious bite. Happy eating!
Can I Use Brown Rice Instead of Quinoa?
Absolutely! Brown rice is a great alternative to quinoa. Just note that brown rice may require a longer cooking time—about 40-45 minutes, so plan accordingly!
How Can I Make This Bowl Vegan?
To make the Veggie Breakfast Bowl vegan, simply omit the egg or replace it with scrambled tofu or chickpeas for added protein. The rest of the ingredients are already plant-based!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently in the microwave or on the stove, adding a splash of water or olive oil to prevent drying out.
Can I Prep This Bowl Ahead of Time?
Yes! You can roast the veggies and cook the quinoa in advance. Keep them in separate containers in the fridge, and just assemble and heat when you’re ready to eat!
