Savory Veggie Breakfast Bowl Recipe
A nourishing and colorful Savory Veggie Breakfast Bowl featuring roasted baby potatoes, bell pepper, zucchini, and red onion paired with sautéed greens, a base of quinoa or brown rice, and topped with perfectly cooked eggs and optional fresh avocado, feta, and herbs. This wholesome breakfast is packed with protein, fiber, and vibrant flavors, making it a great way to start your day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Roasting, Sautéing, Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Roasted Veggies
- 1 cup baby potatoes, diced
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- ½ red onion, sliced
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
For the Greens & Base
- 2 cups baby spinach or kale
- 1 cup cooked quinoa or brown rice
For the Eggs
- 4 large eggs
- 1 tbsp olive oil or butter
- Salt and black pepper, to taste
Optional Toppings
- ½ avocado, sliced
- ¼ cup crumbled feta cheese
- Chili flakes or hot sauce
- Fresh parsley or chives, chopped
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the diced baby potatoes, sliced red bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper to evenly coat. Spread the vegetables out in a single layer on a baking sheet. Roast them for 25 to 30 minutes, turning halfway through, until the veggies are golden and tender.
- Prepare the Base: While the vegetables roast, warm your cooked quinoa or brown rice in a pan or microwave. In a small skillet, lightly sauté the baby spinach or kale over medium heat just until wilted, about 1 to 2 minutes. Set aside.
- Cook the Eggs: Heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Crack the eggs into the pan and cook them to your liking, such as sunny-side up or over-easy. Season with salt and black pepper. Remove from heat once cooked to desired doneness.
- Assemble the Bowl: Divide the warm quinoa or brown rice evenly between serving bowls. Top with the sautéed greens and then the roasted vegetables.
- Finish & Serve: Place a fried egg on top of each bowl. Add optional toppings like sliced avocado, crumbled feta cheese, fresh herbs such as parsley or chives, and a sprinkle of chili flakes or a dash of hot sauce for an extra kick. Serve the breakfast bowls warm and enjoy immediately.
Notes
- You can substitute quinoa with brown rice or any whole grain of your choice.
- For a vegan version, replace eggs with tofu scramble and omit feta cheese.
- Adjust spices and seasoning according to your taste preferences.
- Roasted veggies can be prepared in advance and reheated for a quicker breakfast.
- Add a squeeze of fresh lemon juice over the bowl for a bright, fresh flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 185 mg
Keywords: savory breakfast, veggie bowl, roasted vegetables, quinoa breakfast, healthy breakfast bowl, protein-packed breakfast, vegetarian breakfast
Find it online: https://maicook.com/savory-veggie-breakfast-bowl-recipe-3/