Looking for healthy breakfast bowl ideas? This Roasted Veggie and Pesto Breakfast Bowl is a flavorful and satisfying way to start your day, packed with vibrant vegetables and a bright pesto kick. It’s a fantastic option for a nutritious and delicious morning meal.
Key Ingredients & Substitutions:
- Mixed Vegetables: Use whatever you have on hand like bell peppers, zucchini, or cherry tomatoes. Frozen mixed veggies work well too!
- Eggs: Any style you prefer – scrambled, fried, or poached.
- Pesto: Store-bought or homemade. Dairy-free pesto is a great alternative.
- Quinoa: Cooked brown rice or even roasted sweet potato cubes are good substitutes.
- Avocado: Essential for creamy texture, but you can skip it if you prefer.
Ingredients:
- 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, broccoli florets), chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup cooked quinoa
- 2 large eggs
- 2 tablespoons prepared pesto
- 1/4 avocado, sliced
- Optional garnishes: red pepper flakes, fresh basil, a sprinkle of nutritional yeast
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 1
- Calories per serving: Approximately 400-450 kcal
- Tools Needed: Baking sheet, small saucepan (for quinoa), non-stick skillet
Step-by-Step Instructions:
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss your chopped mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
2. Cook the Quinoa
While the vegetables roast, prepare your quinoa according to package instructions if you don’t have pre-cooked quinoa. This usually involves simmering with water until all liquid is absorbed.
3. Prepare the Eggs
Heat a non-stick skillet over medium heat. Cook your eggs to your liking – scrambled, fried, or poached. For a fried egg, cook until the whites are set and the yolk is still runny.
4. Assemble Your Breakfast Bowl
In a bowl, combine the cooked quinoa and roasted vegetables. Top with your prepared eggs.
5. Add Finishing Touches
Spoon the pesto over the top of your bowl. Arrange the avocado slices and add any optional garnishes you desire. Enjoy your delicious and healthy breakfast bowl!
Variation Ideas:
- Add a handful of spinach or kale to the roasted vegetables for extra greens.
- Include chickpeas or black beans for added protein and fiber.
- Swap the pesto for hummus or a sprinkle of everything bagel seasoning.
- Use sweet potato noodles or zucchini noodles instead of quinoa for a lower-carb option.
- Top with crumbled feta cheese or goat cheese for a tangy flavor.
Storage Instructions:
If you have leftovers, store the roasted vegetables and cooked quinoa separately in airtight containers in the refrigerator for up to 3-4 days. Cook fresh eggs when you’re ready to enjoy, and add the pesto and avocado just before serving for the best taste and texture.
Frequently Asked Questions (FAQ):
- Can I prepare components of this healthy breakfast bowl ahead of time?
Absolutely! Roast your vegetables and cook your quinoa ahead of time to save precious morning minutes.
- What other vegetables work well for roasting?
Brussels sprouts, broccoli, cauliflower, asparagus, and red onion are all excellent choices for roasting.
- Is this recipe suitable for meal prepping?
Yes, it’s perfect for meal prepping. Just assemble the bowls in the morning and add the fresh eggs, pesto, and avocado.
- How can I make this breakfast bowl vegan?
Simply omit the eggs and consider adding extra plant-based protein like tofu scramble, black beans, or chickpeas.
- What type of pesto should I use?
Any type of basil pesto works wonderfully. You can use store-bought for convenience or make your own for a fresher taste.
- Can I use frozen vegetables for this recipe?
Yes, frozen mixed vegetables are a great time-saver. You can roast them directly from frozen, though they might take a few extra minutes to cook through.