This Veggie Breakfast Bowl is a colorful and healthy way to start your day! Featuring fresh veggies, fluffy eggs, and your favorite grains, it’s a tasty mix of flavors and textures.
Honestly, I love throwing in anything I have on hand—because, let’s face it, breakfast is the best time to be creative! Mix it up and enjoy a hearty meal that fills you up!
Key Ingredients & Substitutions
Quinoa: This grain is a great source of protein and adds a nice texture. If you’re out of quinoa, try using brown rice or couscous instead for a similar effect.
Greens: I love using kale or spinach for their nutrients, but you can substitute with Swiss chard or arugula if you prefer. They will add their own unique flavor to the bowl!
Beets: Beets give a lovely sweetness and color. If you can’t find fresh beets, canned or pickled beets work too—just drain them before using.
Potatoes: You can use sweet potatoes for a different flavor and added health benefits. Other root veggies like carrots or parsnips will work wonderfully as well.
Eggs: For a vegan option, skip the egg or replace it with chickpeas or a dollop of hummus. It adds creaminess and keeps the protein content high!
How Do I Roast Vegetables Perfectly?
Roasting veggies brings out their natural sweetness! Here’s how to do it well:
- Preheat your oven to 425°F (220°C) to get it nice and hot.
- Cut your veggies into uniform sizes for even cooking. Aim for similar thickness for consistent roasting.
- Use enough oil to coat them lightly—too little oil can lead to dry veggies.
- Don’t overcrowd the pan! Give them space so they can roast rather than steam.
Turn them halfway through to ensure all sides get crispy and golden. Enjoy the aromas as they cook!
How to Make a Delicious Veggie Breakfast Bowl!
Ingredients You’ll Need:
For the Bowl:
- 1/2 cup quinoa, rinsed
- 1 cup water or vegetable broth (for quinoa)
- 1 medium beet, sliced into rings
- 1 cup potatoes, cut into cubes
- 1 cup kale or spinach leaves, roughly chopped
- 1 ripe avocado, sliced
- 1 medium tomato, diced
- 1-2 eggs
- 1/2 cup firm tofu, cubed (optional)
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil or green onion, thinly sliced, for garnish
- Optional: chili flakes or hot sauce for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 30-35 minutes for cooking, totaling around 45 minutes for a delicious, hearty breakfast! You’ll spend a little time roasting veggies, cooking quinoa, and frying up some eggs, but it’s all worth it for this colorful bowl!
Step-by-Step Instructions:
1. Cook the Quinoa:
In a medium pot, bring the water or vegetable broth to a boil. Add the rinsed quinoa, lower the heat to low, cover, and let it simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Once done, fluff it with a fork and set it aside—you want that light and airy texture!
2. Roast the Potatoes and Tofu:
Preheat your oven to 425°F (220°C). Toss the cubed potatoes and tofu with half of the olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl. Spread them out on a baking sheet and roast for 25-30 minutes. Remember to turn them halfway through cooking so they get crispy all over!
3. Roast the Beet Slices:
On the same or another baking sheet, lightly oil the beet rings and pop them in the oven alongside the potatoes. They should roast for about 25 minutes or until they’re tender and slightly caramelized—yum!
4. Sauté the Greens:
While everything is roasting, grab a pan and heat a little oil on medium. Add in the kale or spinach and sauté just until it wilts. This should take only a couple of minutes! Don’t forget to sprinkle a little salt and pepper for flavor.
5. Cook the Egg(s):
In another skillet, heat a bit more oil and crack in your egg(s), frying them sunny side up or however you like them cooked. Season with salt and pepper to taste—I like them runny to mix in with the rest of the bowl!
6. Prepare the Tomato Salsa:
In a small bowl, combine your diced tomato with a pinch of salt, pepper, and optional lemon or lime juice for a fresh kick. Set aside for later!
7. Assemble the Bowl:
In a large serving bowl, start with the cooked quinoa as the base. Then arrange the roasted potatoes, tofu cubes, roasted beet slices, sautéed greens, sliced avocado, and tomato salsa in sections around the bowl. Top it all off with your fried egg(s) right in the center!
8. Garnish:
Sprinkle some freshly sliced basil or green onions on top. If you like it spicy, now’s the time to add chili flakes or a dash of hot sauce!
9. Serve Immediately:
Dig right in and enjoy this balanced, nutritious, and colorful breakfast bowl packed with yummy veggies. It’s both filling and satisfying—perfect for starting your day off right!
Feel free to customize the ingredients based on what you have at home and enjoy this delightful breakfast!
Can I Use Different Grains Instead of Quinoa?
Absolutely! If you don’t have quinoa on hand, brown rice, farro, or even barley would make great substitutes. Just adjust the cooking times according to the grain you choose!
Can I Prep This Breakfast Bowl in Advance?
Yes, you can! Cook the quinoa, roast the veggies, and even fry the eggs ahead of time. Store each component separately in airtight containers in the fridge for up to 3 days. Just reheat before serving to enjoy your breakfast bowl warm!
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, it’s best to warm everything up on the stovetop or in the microwave, gently mixing to combine the flavors again.
Can I Add Other Vegetables or Toppings?
Definitely! This bowl is super customizable. Feel free to add any of your favorite veggies like bell peppers, zucchini, or mushrooms. For added flavor, try sprinkling some feta cheese or adding some seeds like pumpkin or sunflower seeds!