Savory Veggie Breakfast Bowl Recipe
A wholesome and flavorful Savory Veggie Breakfast Bowl featuring roasted baby potatoes, bell peppers, zucchini, and onions, served over a base of sautéed greens and quinoa or brown rice, topped with perfectly cooked eggs and optional creamy avocado and feta for a satisfying start to your day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Roasting, Sautéing, Frying
- Cuisine: American, Healthy
- Diet: Vegetarian
Ingredients
Scale
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
Greens & Base
- 2 cups baby spinach or kale
- 1 cup cooked quinoa or brown rice
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). Toss the diced baby potatoes, sliced red bell pepper, zucchini, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread the vegetables out on a baking sheet in a single layer and roast for 25 to 30 minutes until they are golden brown and tender, stirring halfway through to ensure even cooking.
- Prepare the Base: Warm your cooked quinoa or brown rice. In a skillet, lightly sauté the baby spinach or kale over medium heat for 1 to 2 minutes, just until the greens are wilted but still vibrant. Remove from heat and set aside.
- Cook the Eggs: Heat olive oil or butter in a skillet over medium heat. Fry the eggs to your preferred doneness—sunny-side up or over-easy are ideal. Season with salt and black pepper to taste. Remove from heat once cooked.
- Assemble the Bowl: Divide the warm quinoa or brown rice between serving bowls. Add the sautéed greens on top, followed by the roasted vegetables, arranging everything evenly.
- Finish & Serve: Place a fried egg on top of each bowl. Garnish with optional toppings like sliced avocado, crumbled feta cheese, fresh parsley or chives, and a sprinkle of chili flakes or a dash of hot sauce if desired. Serve warm and enjoy your nourishing breakfast bowl.
Notes
- You can substitute quinoa or brown rice with other grains like farro or bulgur based on preference.
- For a vegan version, replace eggs with tofu scramble and omit feta cheese.
- Roasted veggies can be prepared in advance and reheated to save time.
- Add extra spices like cumin or coriander for additional flavor.
- Adjust salt and seasoning according to taste and dietary needs.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- 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: Vegetarian breakfast, savory breakfast bowl, roasted vegetables, quinoa bowl, healthy breakfast, egg breakfast bowl, nutritious brunch idea
Find it online: https://maicook.com/savory-veggie-breakfast-bowl-recipe/