This Veggie Breakfast Bowl is the perfect way to kick-start your day! Packed with colorful veggies like bell peppers, spinach, and tomatoes, it’s tasty and filling.
I love to top mine with a sunny-side-up egg for extra yum! It’s a great way to sneak in those veggies without even trying. Who says breakfast can’t be fun? 🥚🥗
Key Ingredients & Substitutions
Quinoa: This whole grain is the base of your bowl and is packed with protein. If you’re out of quinoa, you can use brown rice or farro as alternatives, but adjust cooking times accordingly.
Vegetables: Cherry tomatoes and asparagus add vibrant colors and flavors. If they’re out of season, try zucchini or broccoli instead. Any seasonal veggies work well!
Firm Tofu: Tofu gives great texture and protein. If you’re not a fan, substitute with black beans or chickpeas for protein, or even scrambled eggs for a non-vegan option.
Egg: A sunny-side-up egg adds richness. For a vegan option, skip it or use a spoonful of hummus on top for creaminess.
Avocado: This creamy addition is delightful. If you don’t have it, try a dollop of Greek yogurt or a sprinkle of nuts for healthy fats.
How Do I Cook Perfect Quinoa?
Cooking quinoa is easy, but getting it fluffy is key! Here’s how:
- Rinse quinoa under cold water to remove any bitterness.
- Use a 2:1 ratio of liquid to quinoa (water or broth).
- Bring to a boil, then reduce heat to low and cover. Let it simmer for about 15 minutes until the liquid is absorbed.
- Fluff with a fork to separate the grains and keep it light!
What’s the Best Way to Roast Vegetables?
Roasting veggies brings out their natural sweetness and makes them super tasty. Follow these steps:
- Preheat the oven to 400°F (200°C).
- Toss vegetables like cherry tomatoes and bell peppers in olive oil, salt, and pepper.
- Spread them out on a baking sheet, making sure they’re not overcrowded (this helps them caramelize).
- Roast until they are softened, about 15 minutes. Keep an eye on them for best results!
These tips should help you create a delicious and nutritious Veggie Breakfast Bowl! Enjoy your cooking!
How to Make a Veggie Breakfast Bowl
Ingredients You’ll Need:
For the Base:
- 1/2 cup dry quinoa
- 1 cup water or vegetable broth (for cooking quinoa)
For the Veggies:
- 1 cup cherry tomatoes (mixed colors), halved
- 1/2 red bell pepper, sliced
- 1 cup asparagus, trimmed
- 1 cup fresh spinach leaves
- 1 cup mushrooms, sliced
For the Protein:
- 1/2 block firm tofu, pressed and cubed
- 1 large egg
For Assembly:
- 1 ripe avocado, halved and pitted
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- Salt and freshly ground pepper, to taste
- 1 green onion, sliced (for garnish)
- Optional: fresh herbs like parsley or cilantro for garnish
How Much Time Will You Need?
This Veggie Breakfast Bowl takes about 35 minutes to prepare. You spend around 15 minutes cooking quinoa and roasting veggies, plus some time for sautéing and assembling. Perfect for a hearty breakfast to fuel your day!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa under cold water. In a small pot, combine the quinoa and water or vegetable broth. Bring everything to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until all the liquid is absorbed and the quinoa is tender. Once done, fluff it with a fork and set it aside.
2. Roast the Vegetables:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved cherry tomatoes and sliced red bell pepper with 1 tablespoon of olive oil, a sprinkle of salt, and freshly ground pepper. Roast for about 15 minutes, or until they are softened and slightly caramelized. Once ready, remove them from the oven and set aside.
3. Cook the Tofu:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed tofu to the skillet and season with smoked paprika, salt, and pepper. Cook the tofu, turning occasionally, until it becomes golden brown and crispy on all sides. Once done, remove it from the skillet and set aside.
4. Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms. Sauté them until they release their moisture and brown nicely, which takes about 5 minutes. Once browned, remove them from the skillet and set aside.
5. Add the Asparagus and Spinach:
Quickly add the trimmed asparagus and fresh spinach to the skillet. Sauté these for about 3-4 minutes, or until the asparagus is tender-crisp and the spinach has wilted. Don’t forget to season with a bit of salt and pepper!
6. Fry the Egg:
In a separate non-stick pan, cook the egg sunny-side up (or to your desired doneness). Season it lightly with a pinch of salt and pepper.
7. Assemble the Bowl:
Now it’s time to put everything together! Start with a bed of fluffy quinoa at the bottom. Then layer on the roasted tomatoes and bell peppers, sautéed mushrooms, the crispy tofu, asparagus, and spinach. Add half of the avocado, and finally, top it all off with the fried egg.
8. Garnish and Serve:
Sprinkle sliced green onions on top and add any optional fresh herbs like parsley or cilantro for extra flavor. Serve warm and enjoy your delicious, nutritious Veggie Breakfast Bowl!
Can I Substitute Quinoa for Another Grain?
Absolutely! If you don’t have quinoa on hand, you can substitute it with brown rice, farro, or even freekeh. Just be sure to adjust the cooking times and liquid ratios accordingly.
How Can I Make This Bowl Vegan?
To make this Veggie Breakfast Bowl vegan, simply skip the egg or replace it with a tablespoon of hummus or a sprinkle of nutritional yeast for added flavor and creaminess!
Can I Prep This Breakfast Bowl in Advance?
Yes! You can prepare the quinoa and roast the vegetables ahead of time. Store them in separate airtight containers in the fridge for up to 3 days. When you’re ready to eat, simply reheat and assemble your bowl!
What’s the Best Way to Store Leftovers?
Store any leftover components in separate airtight containers in the fridge for up to 3 days. Keep the avocado separate to prevent browning. You can reheat the quinoa and vegetables gently on the stove or in the microwave.
