This Veggie Breakfast Bowl is a colorful mix of fresh vegetables, grains, and a sprinkle of tasty spices. It’s a great way to start your day with lots of nutrients!
Sometimes I make a big batch and enjoy it for lunch too. You can really customize it—add your favorite veggies and maybe an egg on top for a yummy twist. 🥚🌱
Key Ingredients & Substitutions
Quinoa: This grain is a great source of protein and adds a nice texture. If you’re out of quinoa, consider brown rice or couscous as good alternatives.
Avocado: A creamy addition that brings healthy fats. If you can’t find avocados, you might try Greek yogurt for creaminess or even some cashews or seeds for crunch.
Mushrooms: They bring a meaty flavor. If you’re not a fan, zucchini or bell peppers make tasty substitutes and add a pop of color.
Potatoes: I love using small potatoes for a crispy bite. Sweet potatoes work wonderfully too for a slightly sweeter taste.
Kale: This leafy green is nutrient-dense. If it’s not in season, spinach can be a quick substitute or try any seasonal greens.
How Do I Cook Quinoa Perfectly?
Cooking quinoa is simple, but getting it right is key to a fluffy base for your bowl.
- Start with rinsing the quinoa to remove any bitterness.
- Use a 2:1 water to quinoa ratio; this will help it cook evenly.
- Bring it to a boil, then reduce to low and cover. Let it simmer for about 15 minutes.
- Once cooked, fluff it with a fork to keep it light and airy.
Perfectly cooked quinoa will be soft but not mushy—just right for your breakfast bowl!
What’s the Best Way to Sauté Vegetables?
Sautéing is the perfect way to bring out the best flavor in your veggies while keeping a bit of crunch.
- Heat olive oil in a skillet over medium heat.
- Add the potatoes first since they take the longest. Cook until crispy.
- Next, add mushrooms and onions. Sauté until they’re soft; about 5 minutes.
- Finally, toss in kale and cook until just wilted—this keeps it bright and fresh!
Don’t rush! Taking your time here helps develop flavor and texture in your bowl.
How to Make a Veggie Breakfast Bowl
Ingredients You’ll Need:
- 1/2 cup quinoa, rinsed
- 1 cup water
- 1 small avocado, sliced
- 1/2 cup mushrooms, sliced
- 1 small potato, diced
- 1/4 cup red onion, diced
- 1/4 cup cherry tomatoes, halved
- 1 cup kale, chopped
- 1 large egg
- 2 tbsp salsa
- 1 tbsp olive oil
- 1/2 tsp cumin powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh herbs (like basil or parsley), chopped for garnish
- Optional: chili powder or hot sauce for extra spice
How Much Time Will You Need?
This Veggie Breakfast Bowl takes about 30 minutes to prepare and cook. You’ll spend around 15 minutes cooking the quinoa and sautéing the vegetables, plus a few extra minutes to fry the egg and assemble your delicious bowl.
Step-by-Step Instructions:
1. Cook the Quinoa:
In a small pot, combine the rinsed quinoa and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes until the quinoa is tender and all the water is absorbed. Fluff it gently with a fork once it’s cooked and set it aside.
2. Prepare the Vegetables:
While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced potatoes and let them cook until they are golden and crispy, which should take about 10-12 minutes. Season with salt, pepper, and half of the cumin and smoked paprika to enhance their flavor.
3. Sauté the Mushrooms and Onions:
Once the potatoes are nice and crispy, add the sliced mushrooms and diced red onion to the skillet. Sauté them for about 5 minutes until the mushrooms are cooked and the onions are soft and translucent.
4. Add the Kale:
Next, stir in the chopped kale and let it cook for another 2-3 minutes until it’s wilted but still vibrant. Adjust the seasoning with a little more salt and pepper if necessary.
5. Fry the Egg:
In a separate pan, fry the egg sunny side up or to your liking. Season it lightly with salt and pepper as it cooks.
6. Assemble Your Bowl:
Now comes the fun part! Grab a bowl and layer the cooked quinoa on one side. Arrange the sautéed veggies, halved cherry tomatoes, and sliced avocado around it, creating a beautiful display.
7. Finish with the Egg and Salsa:
Place your fried egg in the center of the bowl. Add a spoonful of salsa on the side for an extra kick of flavor.
8. Add Final Touches:
Sprinkle the remaining cumin and smoked paprika over the bowl for added flavor, then garnish with fresh chopped herbs. If you like a bit of heat, feel free to add chili powder or drizzle some hot sauce on top.
9. Serve and Enjoy:
Your Veggie Breakfast Bowl is ready to be enjoyed! Serve it warm and dig in to this vibrant, nutritious meal!
Can I Use Other Grains Instead of Quinoa?
Absolutely! If you don’t have quinoa on hand, you can substitute it with brown rice, farro, or even couscous. Just keep in mind that cooking times may vary, so refer to the package instructions.
How Do I Make This Bowl Vegan?
To make this Veggie Breakfast Bowl vegan, simply omit the egg. You might want to add some roasted chickpeas or tofu for extra protein, and perhaps a dollop of vegan yogurt for creaminess!
Can I Meal Prep This Breakfast Bowl?
Yes, this bowl is great for meal prep! You can cook the quinoa and veggies ahead of time and store them separately in the fridge for up to 4 days. Just reheat and assemble fresh when you’re ready to eat, adding the avocado and salsa right before serving.
What’s the Best Way to Store Leftovers?
Store the leftovers in an airtight container in the fridge for up to 3 days. Keep the avocado separate to prevent browning. Reheat gently in the microwave or on the stovetop, adding a splash of water if it seems dry.