This Veggie Breakfast Bowl is a colorful mix of your favorite veggies, quinoa, and eggs—all piled in one delicious bowl! Perfect for a healthy start to your day.
I love how customizable this bowl is; you can add in whatever veggies you have lying around. Plus, it fuels me up without weighing me down. Breakfast made easy! 🌱
Key Ingredients & Substitutions
Quinoa: This grain is a great source of protein and fiber. If you’re avoiding grains, you can substitute with cauliflower rice for a low-carb version, or even farro or brown rice for a different texture.
Carrots: Carrots provide sweetness and color. You can mix it up with sweet potatoes for a richer flavor or use bell peppers for added crunch.
Broccolini: This veggie adds a lovely crunch. If you can’t find broccolini, regular broccoli works just as well. You could also use green beans or asparagus for a different twist.
Mushrooms: Mushrooms add umami and depth. Try using different varieties like shiitake or portobello. For a meat alternative, you could also use cooked lentils instead.
Avocado: Avocado provides creaminess. If you’re not a fan, try adding a dollop of Greek yogurt or hummus instead for that creamy texture.
How Do I Roast Vegetables Perfectly?
Roasting veggies is all about achieving that perfect caramelization, which enhances their natural sweetness. Follow these steps for the best results:
- Preheat your oven to a high temperature, around 425°F (220°C). A hot oven is key.
- Cut your veggies evenly for consistent cooking. Smaller pieces roast faster.
- Toss with olive oil and seasonings, but don’t overdo the oil; just enough to coat them lightly.
- Spread them out on a baking sheet without overcrowding, which helps them roast instead of steam.
- Roast for 20-25 minutes or until they are golden and tender, flipping them halfway through.
With these tips, your veggies will come out perfectly roasted every time!
Veggie Breakfast Bowl
Ingredients You’ll Need:
Base:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
Veggies:
- 3-4 medium carrots (feel free to mix colorful varieties)
- 1 cup broccolini or tenderstem broccoli
- 1 cup mushrooms, sliced
- 1 small onion, sliced
Extras:
- 1 avocado, sliced
- 2 large eggs
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional)
- 1 clove garlic, minced (optional)
- Fresh green onions or scallions, sliced for garnish
How Much Time Will You Need?
This Veggie Breakfast Bowl will take about 30-35 minutes total—10 minutes for prep and about 20-25 minutes for cooking. It’s a quick and nutritious meal to kickstart your day, providing you with lots of color and flavor!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa in a fine-mesh strainer under cold water. In a saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, then reduce the heat to low. Cover and let it simmer for about 15 minutes, allowing the quinoa to soak up the liquid until it is fluffy. Once done, remove it from heat and fluff it gently with a fork.
2. Roast the Carrots:
While the quinoa cooks, preheat your oven to 425°F (220°C). Slice the carrots diagonally to create even pieces. In a mixing bowl, toss the carrot slices with 1 tablespoon of olive oil, salt, pepper, and smoked paprika (if you’re using it). Spread the carrots on a baking sheet in a single layer and roast for about 20-25 minutes, or until they’re tender and slightly caramelized, flipping halfway through.
3. Cook the Broccolini:
Next, take the trimmed broccolini and blanch it in a pot of boiling salted water for 2-3 minutes until it turns bright green and is tender-crisp. Once done, drain and set aside. This keeps it vibrant and flavorful!
4. Sauté Mushrooms and Onions:
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and garlic (if using), sautéing it for 2-3 minutes until the onion becomes translucent. Then toss in the sliced mushrooms, season with a pinch of salt and pepper, and stir-fry until they are browned and cooked through, about 5-7 minutes.
5. Cook the Eggs:
In a non-stick frying pan, add a little oil or butter and crack the eggs in. Cook them sunny side up or to your liking. Don’t forget to season them with a bit of salt and pepper!
6. Assemble the Bowl:
Now it’s time to put everything together! In a bowl, start with a base of cooked quinoa. Arrange the roasted carrots, blanched broccolini, sautéed mushrooms with onions, and a few slices of avocado beautifully on top. Finish it off by placing the cooked egg right in the center.
7. Garnish:
For a fresh finish, sprinkle some chopped green onions or scallions on top to add a lovely crunch.
8. Serve:
Enjoy your nutrient-packed and colorful Veggie Breakfast Bowl while it’s fresh! It’s a delicious way to start your day with lots of energy!
This bowl is hearty, rich in textures from roasted and sautéed veggies, creamy avocado, and a perfectly cooked egg to add protein for energy. Feel free to adjust the veggies and seasonings based on what you have on hand! Enjoy!
Can I Use Other Grains Instead of Quinoa?
Absolutely! If you’re not a fan of quinoa, you can substitute it with brown rice, farro, or even cauliflower rice for a low-carb option. Just adjust cooking times according to the grain you choose.
Can I Meal Prep This Veggie Breakfast Bowl?
Yes, it’s perfect for meal prepping! You can prepare the quinoa, roast the veggies, and cook the eggs in advance. Store everything separately in airtight containers in the fridge for up to 3 days. Reheat the quinoa and veggies when ready to serve!
How Do I Keep Avocado Fresh?
To keep the avocado fresh, store it in an airtight container in the fridge, and if you have any leftover slices, sprinkle a bit of lemon or lime juice over them to prevent browning.
What Other Veggies Can I Add?
You can customize the bowl with any veggies you like! Spinach, bell peppers, or sweet potatoes are great options. Just make sure to adjust cooking times based on the vegetables’ requirements.
