This Veggie Breakfast Bowl is a cheerful mix of fresh veggies, creamy avocado, and fluffy eggs. It’s colorful, healthy, and will brighten up your morning!
I love how customizable it is! You can toss in any veggies you have on hand. It makes for a fun breakfast adventure every time I make it. Yum! 🥑🌽
Key Ingredients & Substitutions
Quinoa: This grain is a great source of protein and adds a nice texture. If quinoa isn’t available, try brown rice or couscous for a similar effect. Each option gives a unique flavor to your bowl.
Mushrooms: They bring a hearty taste. You can use any mushrooms like button, cremini, or shiitake. Don’t have fresh mushrooms? Canned will work in a pinch.
Bell Pepper: I love using red for its sweetness, but green or yellow work well too! If you can’t find bell peppers, zucchini or diced tomatoes can work as substitutes.
Tofu: Seasoned tofu adds protein and flavor. If you’re not a fan, swap it for chickpeas or black beans for a hearty boost!
Eggs: They add richness. If you prefer plant-based, just skip them or use a vegan egg substitute like scrambled tofu or chickpea flour batter.
How Do I Cook Quinoa Perfectly Every Time?
Cooking quinoa well is key. Make sure to rinse it first to get rid of any bitterness. Here’s how to ensure it’s fluffy:
- Use a 2:1 water to quinoa ratio, whether using water or broth for added flavor.
- Bring it to a boil, then reduce the heat to low and cover it. This helps steam the grains.
- After 15 minutes, take it off heat and let it sit, covered, for 5 minutes. Fluff it up with a fork before serving!
What’s the Best Way to Cook Tofu?
Getting tofu crispy is all about cooking it right. Here’s a quick guide:
- Press the tofu to remove excess moisture before seasoning. This helps it absorb flavors better.
- Use medium-high heat so it browns while still cooking through. Flip occasionally to gain an even color.
- Cook until golden brown, about 5-7 minutes. Crispy edges make for a tasty contrast in your bowl.
Veggie Breakfast Bowl
Ingredients You’ll Need:
For The Bowl:
- 1/2 cup quinoa, uncooked
- 1 cup water or vegetable broth (for cooking quinoa)
- 4 oz mushrooms, sliced
- 1 bell pepper (red or green), sliced
- 1/2 avocado, sliced
- 1/2 cup tofu, cubed (seasoned with turmeric and smoked paprika)
- 2 eggs
- 2 green onions, chopped
- 1/4 cup fresh spinach or arugula leaves
- 1 tbsp olive oil (for sautéing)
- Salt and pepper, to taste
- Optional: chili powder or smoked paprika for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and another 15 minutes for cooking. So, in just about 25 minutes, you’ll have a delightful and nutritious breakfast bowl that’s perfect for starting your day right!
Step-by-Step Instructions:
1. Rinse and Cook the Quinoa:
Start by rinsing your quinoa under cold water in a fine-mesh sieve to remove any bitter coating. In a small pot, bring 1 cup of water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and it’s fluffy. Once done, set it aside.
2. Prepare the Tofu:
In a bowl, toss the cubed tofu with a pinch of turmeric, smoked paprika, salt, and pepper to season it up. Heat half the olive oil in a skillet over medium heat and add the tofu. Fry it until it’s golden brown and slightly crispy on the outside, which should take about 5-7 minutes. Once crispy, remove it from the pan and set it aside.
3. Sauté the Vegetables:
Using the same skillet, add the remaining olive oil and toss in the sliced mushrooms and bell pepper. Sauté them over medium heat until they are softened and lightly browned, roughly 5-6 minutes. Sprinkle a little salt and pepper to enhance the flavors.
4. Cook the Eggs:
In another pan, fry the eggs sunny-side up or however you like them best! Season them lightly with a little salt and pepper to taste.
5. Assemble the Bowl:
Now it’s time to put it all together! In a serving bowl, start by adding a portion of your fluffy quinoa. Top it with the sautéed mushrooms and bell peppers, the crispy tofu, and then layer on the sliced avocado. Add the chopped green onions and fresh spinach or arugula to finish.
6. Top with the Fried Egg:
Place the fried egg right in the center of your beautiful breakfast bowl. This will not only add protein but also a delicious richness!
7. Garnish:
For a bit of a kick, sprinkle a pinch of chili powder or smoked paprika over the avocado and egg. This will add a lovely touch of color and flavor!
8. Serve and Enjoy:
Your nutritious Veggie Breakfast Bowl is ready! Serve it warm and dig in to enjoy a colorful and healthy start to your day!
Can I Make This Bowl Vegan?
Absolutely! To make this Veggie Breakfast Bowl vegan, simply skip the eggs or replace them with scrambled tofu or a vegan egg substitute like chickpea flour batter. It will still be delicious and satisfying!
What Other Veggies Can I Use?
You can get creative with your veggies! Feel free to add spinach, zucchini, kale, or any favorite vegetables you have on hand. Just remember to adjust cooking times as needed to ensure they’re tender and flavorful.
How to Store Leftovers?
If you have leftovers, store the components separately in airtight containers. Refrigerate and consume within 3 days for the best quality. When reheating, warm them gently in the microwave or on the stovetop, adding a splash of water to veggies if needed.
Can I Prepare This Bowl in Advance?
Yes! You can prepare the quinoa, tofu, and sautéed veggies a day ahead. Simply refrigerate them in separate containers. In the morning, reheat them fresh and top with a quickly cooked egg for a satisfying breakfast!