This Veggie Breakfast Bowl is a colorful mix of tasty veggies like spinach, bell peppers, and tomatoes, all topped with a sunny-side-up egg. It’s healthy and delicious!
It’s like a little party in a bowl! I love how quick it is to make in the morning. Just toss everything together, and breakfast is ready in no time—no fuss, just yum!
Key Ingredients & Substitutions
Quinoa: A great base packed with protein and fiber. If you’re out of quinoa, you could use brown rice, farro, or even couscous as a substitute—just adjust cooking times accordingly.
Sweet Potato: Sweet potatoes add nice creaminess. You can swap them for regular potatoes or even butternut squash if you prefer. Just keep the cooking time similar.
Bacon: If you’re looking for a vegetarian twist, plant-based bacon works well, or you can skip it completely for a lighter dish. I sometimes use crispy chickpeas for added protein instead!
Egg: The egg adds richness and a full breakfast feel. For a vegan option, replace it with tofu scramble or chickpea flour scrambled “egg” to keep it satisfying.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes can make them crispy and delicious, but timing is key! Here’s how to nail it:
- Preheat your oven to 425°F (220°C) for that perfect crispy texture.
- Cut the sweet potatoes into even cubes (about 1 inch) for uniform cooking.
- Toss with oil, spices, and seasoning, but don’t overcrowd the baking sheet; this helps them roast instead of steam.
- Turn them halfway through cooking to ensure nice browning on all sides.
Keep an eye on them starting at 20 minutes to get that perfect golden brown finish!
Veggie Breakfast Bowl
Ingredients You’ll Need:
For the Base:
- 1/2 cup quinoa (uncooked)
- 1 cup water or vegetable broth (for cooking quinoa)
For the Veggies:
- 1 cup broccoli florets
- 1 medium tomato, sliced
- 1/2 avocado, sliced
- 1 medium sweet potato, peeled and cubed
For the Protein:
- 2 slices bacon (optional, can substitute with plant-based bacon)
- 1 large egg
For Garnish:
- 2 green onions, sliced
- 1 tablespoon olive oil (divided)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Pinch of chili powder or cayenne (optional, for sweet potatoes)
- Cooking spray or additional oil for frying egg
How Much Time Will You Need?
This Veggie Breakfast Bowl recipe takes about 15 minutes for prep and around 30 minutes for cooking. So, you’ll be enjoying your delicious bowl in about 45 minutes!
Step-by-Step Instructions:
1. Cook the Quinoa:
Begin by rinsing the quinoa under cold water to remove any bitterness. In a small pot, bring 1 cup of water or vegetable broth to a boil. Once boiling, add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy. When done, set it aside to cool a bit.
2. Prepare the Sweet Potatoes:
Preheat your oven to 425°F (220°C). In a mixing bowl, toss the cubed sweet potatoes with half of the olive oil, smoked paprika, salt, pepper, and a pinch of chili powder if you’d like some heat. Spread the sweet potatoes on a baking sheet and roast for about 20–25 minutes, turning them halfway through so they become crispy and golden brown.
3. Cook the Broccoli:
While the sweet potatoes are roasting, steam or blanch the broccoli florets in boiling water for about 3–4 minutes until they’re tender yet still crisp. Drain and set aside.
4. Cook the Bacon:
If you’re using bacon, cook it in a skillet over medium heat until it’s crispy. Once cooked, place it on a paper towel to drain any excess fat.
5. Cook the Tomato:
In the same skillet (with bacon fat or a little olive oil), add the sliced tomatoes and cook for about 2–3 minutes per side until they’re slightly charred and softened. Remove them from the skillet and set aside with the bacon.
6. Fry the Egg:
Now, in a small non-stick skillet, spray with cooking spray or add a drizzle of oil and heat over medium heat. Crack the egg into the skillet and cook sunny-side up until the egg white is set but the yolk is still runny, about 3–4 minutes. Season with salt and pepper to taste.
7. Assemble the Bowl:
In a serving bowl, layer the cooked quinoa as your base. Arrange the roasted sweet potatoes, steamed broccoli, cooked tomatoes, and bacon (or plant-based bacon) artfully around the bowl. Add sliced avocado to one section for a creamy finish.
8. Add the Egg and Garnish:
Place the perfectly fried egg right in the center of your bowl. Sprinkle the sliced green onions over the whole bowl. Feel free to add more salt, pepper, or any spices you love!
9. Serve:
Dig into your Veggie Breakfast Bowl while it’s warm. Enjoy every colorful and nutritious bite!
This delightful breakfast bowl offers a healthy, filling option to kick-start your day with deliciousness!
Can I Use Any Other Grains Instead of Quinoa?
Absolutely! You can substitute quinoa with brown rice, farro, or even barley. Just remember to adjust the cooking times according to the grain you choose, as different grains require different cooking durations.
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can easily reheat them in the microwave or on the stovetop, but avoid reheating the egg to maintain its texture!
Can I Prepare This Bowl in Advance?
Yes! You can prepare all the components ahead of time and store them separately in the fridge. Assemble your bowl fresh in the morning for a quick and easy breakfast!
What Can I Add for Extra Flavor?
For added flavor, consider adding some fresh herbs like cilantro or parsley, or a drizzle of hot sauce or sriracha. You can also sprinkle some feta cheese or nutritional yeast on top for a cheesy flavor boost!