This Veggie Breakfast Bowl is a colorful mix of healthy vegetables, delicious grains, and topped with eggs. It’s a great way to start your day full of energy!
I love how you can customize it with whatever veggies you have on hand. Plus, it’s so easy to make that even a sleepyhead can whip it up! 🥚🥦
Key Ingredients & Substitutions
Couscous or Quinoa: Both grains are excellent bases for this bowl. Quinoa is high in protein, while couscous cooks faster. If you’re gluten-free, stick with quinoa, and for something different, try farro or brown rice!
Tomatoes: Roasting brings out their sweetness. Use grape or cherry tomatoes if that’s all you have. In a pinch, canned tomatoes can work, but fresh is best for flavor.
Potatoes: I love using russet potatoes, but sweet potatoes add a nice twist! For a lower-carb option, try cauliflower rice instead.
Mushrooms: Button mushrooms are a staple, but you can swap in shiitake or portobello for more flavor. If you’re not a fan, skip them or substitute with another veggie.
Avocado: Creamy and nutritious, avocados are perfect here. If you’re out, try a dollop of Greek yogurt for creaminess or leave it out entirely.
How Do You Achieve Perfectly Cooked Potatoes?
Getting crisp, golden potatoes adds great texture and flavor! Start with diced potatoes cooked in a hot skillet. Here’s how to achieve that perfect crispness:
- Use a non-stick or cast-iron skillet to help with even cooking.
- Heat the skillet before adding oil and potatoes. This helps them brown nicely.
- Don’t overcrowd the pan; give potatoes space to cook evenly.
- Let them sit for a few minutes before stirring to form a golden crust.
With these tips, your potatoes will be a crunchy delight in your breakfast bowl!
Veggie Breakfast Bowl
Ingredients You’ll Need:
Grains Base:
- 1 cup cooked couscous or quinoa
Vegetables:
- 1 medium tomato, halved
- 1 cup diced potatoes
- 1 cup sliced mushrooms
- 1/2 avocado, sliced
- 1/2 cup sautéed mixed vegetables (like onion, bell peppers, zucchini)
- 1/2 cup steamed broccoli florets
Protein:
- 1 egg
Seasoning & Garnish:
- 1/4 cup chopped green onions/scallions
- 1 tablespoon olive oil (for roasting and sautéing)
- Salt and pepper, to taste
- Optional: chili flakes or seasoning salt for garnish
How Much Time Will You Need?
This delicious Veggie Breakfast Bowl will take about 30 minutes to prepare. You’ll spend roughly 10 minutes prepping the ingredients, around 15 minutes cooking, and then a few minutes assembling your colorful bowl. A quick and fulfilling way to kick-start your day!
Step-by-Step Instructions:
1. Roast the Tomatoes:
Preheat your oven to 400°F (200°C). Toss the halved tomatoes with a drizzle of olive oil, salt, and pepper. Place them cut-side up on a baking tray and roast for about 20 minutes until they soften and get a little charred. This will bring out their natural sweetness!
2. Cook the Potatoes and Mushrooms:
While the tomatoes are roasting, heat a skillet over medium heat and add olive oil. Toss in the diced potatoes and cook them until they turn crisp and golden, about 10-12 minutes. Stir occasionally. After about 7 minutes, add the sliced mushrooms and continue cooking for the last 5 minutes. Don’t forget to season with salt and pepper!
3. Sauté the Mixed Vegetables:
Using the same skillet or another, sauté your chosen mixed vegetables (like onions, bell peppers, and zucchini) with a bit of olive oil until they are tender. Season them to your liking for extra flavor.
4. Steam the Broccoli:
In the meantime, steam or lightly cook the broccoli florets until they’re bright green and tender-crisp. This will make them fresh and vibrant in your bowl!
5. Cook the Egg:
In a non-stick pan, cook the egg sunny side up until the whites are set, but the yolk remains runny. Sprinkle with salt and pepper for taste.
6. Assemble the Bowl:
Now it’s time to build your beautiful breakfast bowl! Start with a base of cooked couscous or quinoa. Arrange the roasted tomatoes, crispy potatoes with mushrooms, sautéed vegetables, steamed broccoli, and the sliced avocado around the bowl. Finally, place the sunny side up egg right on top!
7. Garnish and Serve:
Sprinkle the chopped green onions over the top for a nice burst of flavor, and add optional chili flakes or seasoning salt if you’re feeling it! Serve warm, and enjoy your hearty, nutritious Veggie Breakfast Bowl!
Can I Make This Bowl Ahead of Time?
Absolutely! You can prep all the components ahead of time. Cook the grains, roast the veggies, and sauté any additional ingredients. Store them separately in the fridge for up to 3 days. Just assemble and reheat before serving!
What Other Vegetables Can I Use?
You can customize this bowl with any vegetables you like or have on hand! Great options include spinach, kale, asparagus, or even roasted carrots. The key is to mix and match based on your taste preferences!
How Can I Make This Recipe Vegan?
To make this Veggie Breakfast Bowl vegan, simply omit the egg and substitute it with tofu scramble or a dollop of hummus for creaminess. You can also use a plant-based yogurt as a topping!
What Is the Best Way to Store Leftovers?
Store any leftover components in separate airtight containers in the fridge for up to 3 days. To reheat, warm each component individually in the microwave or on the stovetop, and assemble your bowl fresh before serving!