This Veggie Breakfast Bowl is a colorful start to your day! Packed with fresh veggies, creamy avocado, and hearty grains, it’s both tasty and healthy.
It’s like a party in a bowl where everyone is invited—broccoli, spinach, and tomatoes are all in attendance! I love making this for a quick breakfast that energizes me. 🌱
Key Ingredients & Substitutions
Quinoa: This grain is great for protein and fiber. If you don’t have it, couscous works well too. You could also use brown rice or farro for variety!
Egg: A large egg adds protein and richness to the bowl. If you’re vegan, try scrambled tofu or chickpea flour scramble instead!
Avocado: Creamy avocado enhances the dish. If it’s not in season, consider using tahini or a dollop of hummus as a tasty substitute.
Cherry Tomatoes: Their sweetness pops in this bowl. Grape tomatoes can be used if you can’t find cherries, or you can even use sautéed bell peppers.
Mushrooms: I love a mix for varied texture! If you don’t like mushrooms, zucchini or bell peppers can be stirred in for a similar effect.
How Do I Make Sure My Potatoes Are Crispy?
Getting those potatoes crispy is all about how you prepare them! Start by dicing them into equal sizes so they cook consistently. Here’s the breakdown:
- Preheat your oven to 400°F (200°C) before adding the potatoes.
- Toss them in olive oil and seasonings in a bowl to ensure they’re evenly coated.
- Spread them out on a baking sheet in a single layer. Overcrowding leads to steaming, not crisping!
- Let them roast uncovered. No peeking for the first 20 minutes; it helps them brown better!
With these tips, your potatoes will be golden and crispy, adding perfect texture to your Veggie Breakfast Bowl!
Veggie Breakfast Bowl
Ingredients You’ll Need:
Base Ingredients:
- 1 cup cooked quinoa (or couscous as an alternative)
- 1 large egg
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 cup mixed mushrooms, halved or quartered
- 1 medium potato, peeled and diced
- 1 small carrot, sliced
Seasonings and Oils:
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
For Garnish:
- Fresh herbs (spring onion, parsley, or chives) for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook. Grab your ingredients and in less than an hour, you’ll have a delightful, healthy breakfast ready to enjoy!
Step-by-Step Instructions:
1. Roast the Veggies:
First, preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced potatoes and carrots with 1 tablespoon of olive oil, smoked paprika, salt, and pepper until well coated. Spread the veggies in a single layer on a baking sheet and roast for about 20-25 minutes, or until they’re crispy and golden brown.
2. Sauté the Mushrooms:
While your veggies roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the halved or quartered mushrooms and cook them, stirring occasionally, until they’re golden and browned, which should take about 6-8 minutes. In the last minute, add the minced garlic, stir it in, and then remove the mushroom mixture from the pan and set aside.
3. Cook the Cherry Tomatoes and Spinach:
In the same skillet, add the halved cherry tomatoes and sauté them for 2-3 minutes, just until they soften. Remove them from the skillet and set them aside. Next, add the fresh spinach to the pan and wilt it for about 1-2 minutes. Remove from the heat and set aside with the tomatoes.
4. Fry the Egg:
Now, fry the egg sunny side up in the skillet to your preferred doneness. Sprinkle with a bit of salt and pepper while it cooks to add flavor.
5. Warm the Quinoa:
If your cooked quinoa isn’t warm, you can gently warm it in the microwave or on the stovetop. This will make sure everything in your bowl is nice and toasty!
6. Assemble Your Bowl:
It’s time to bring it all together! Start by arranging the warmed quinoa as your base in a bowl. Then, artistically place the roasted potatoes and carrots, sautéed mushrooms, wilted spinach, cherry tomatoes, and the sliced avocado around the center. Finally, top it off with the fried egg in the middle of the bowl.
7. Garnish and Serve:
Add a sprinkle of freshly chopped herbs like spring onions or parsley for a fresh touch. Serve immediately while everything is warm and enjoy your delicious Veggie Breakfast Bowl!
This filling bowl combines hearty roasted veggies and creamy avocado with a protein-packed egg and nutritious quinoa, making it a wonderful breakfast option that’s both healthy and satisfying!
Can I Make This Bowl Vegan?
Absolutely! Simply swap the egg with a scrambled tofu or chickpea flour mixture for a delicious vegan alternative. You can also skip the avocado if you’re watching calories or don’t have any on hand.
Is There a Good Substitute for Quinoa?
Yes! Couscous, brown rice, or even farro are great alternatives. Just make sure to adjust the cooking times according to the grain you choose to use.
How to Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm everything gently in the microwave or on the stovetop. You might want to add a splash of water to the quinoa to keep it moist!
What Other Veggies Can I Use?
Feel free to get creative! Bell peppers, zucchini, or even roasted Brussels sprouts all make great additions. Just ensure you adjust the cooking times as needed to achieve your desired tenderness.
