This Quinoa Breakfast Bowl is made with nourishing, whole food ingredients for an energizing meal that can be prepped ahead of time! Top it with your protein of choice for a gluten-free breakfast you’ll look forward to eating. Plant-based, vegetarian, and carnivore options.
Build a Better Breakfast
Have you jumped on the quinoa bandwagon yet? If you haven’t, you definitely should! It seems like it’s been everywhere the last few years, and for good reason! After all, not only is quinoa loaded with vitamins, nutrients, and fiber, but it’s also delicious and super versatile. Personally, I love to make a big batch ahead of time for quick meals like Peach Chipotle Chicken Quinoa Salad Bowls and my Mexican Quinoa Skillet Dinner.
I don’t know about you, but mornings can be a bit hectic for me. Between getting in a quick workout, taking care of the dog, and getting my husband off to work, it can seem impossible to find the time to make a well-rounded meal. At least, it did until this quinoa bowl recipe came along! Quick, hearty, and delicious, it’s everything you never knew you needed and so much more!
What is Quinoa?
Quinoa is an ancient grain that originates from South America. In recent years its popularity has exploded, and for good reason! Not only is quinoa super simple to make, but it’s also a highly nutritious food that is extremely versatile. As a result, it is a great food choice for a wide variety of diet types and can easily be incorporated into pretty much any meal!
Health Benefits of Quinoa
A naturally gluten-free, whole grain, quinoa is also loaded with vitamins and minerals including:
- Manganese
- Magnesium
- Phosphorous
- Folate
- Zinc
- And More!
Plus, it contains all 9 essential amino acids, making it a complete protein. In fact, a single cup of quinoa provides 8 grams of protein and 4 grams of fiber!
Types of Quinoa and Flavor Profiles
Did you know that there are different types of quinoa? It’s true! In fact, there are quite a few. However, we’ll keep things simple and focus on the varieties most commonly found in the grocery store.
White Quinoa
The most common variety, white quinoa is often simply referred to as quinoa and is the most versatile out there. Commonly used as a replacement
Red Quinoa
Very similar to white quinoa, red quinoa is largely considered to hold its shape a bit more after cooking. This results in a slightly crunchier texture and a more nutty taste, making it a great option for salads and grain bowls.
Tri-Color Quinoa
A blend of white, red, and black quinoa, tri-color quinoa has a nutty flavor and fluffy texture, making it a popular option for a wide variety of recipes.
*For more information about quinoa, its benefits, and how to cook it, keep reading here!
How to Make A Savory Quinoa Breakfast Bowl
The key to creating a breakfast bowl that doesn’t taste bland and boring is to layer different ingredients for a wide variety of tastes and textures! All you have to do is follow the steps below, and you’ll be on your way to a delicious breakfast in minutes!
Before You Build – Nutrition Tips: By combining foods such as sweet potatoes that are naturally high in fat-soluble vitamins such as vitamin A with healthy fats such as avocado and eggs, we are able to absorb more of the vitamins that would otherwise be excreted.
Similarly, by combining foods rich in iron such as chickpeas and quinoa with ingredients such as spinach and tomato that are rich in vitamin A, we are able to boost the amount of iron absorbed by our bodies. For more information on food synergy, keep reading here!
- Pick a Base – To start, you’ll want to pick your base ingredients. Typically, these are grains and starchy vegetables such as quinoa, sweet potatoes, and garbanzo beans used in this recipe. However, squash and roasted veggies work well, too.
- Add a Protein Source. Once your starches have been added to your breakfast bowl, use protein sources such as eggs, scrambled tempeh, breakfast sausage, or bacon. For this bowl, we stuck with eggs and chickpeas for a vegetarian breakfast!
- Add Veggies and/or Fiber. Next, add in any veggies and fiber sources you have on hand! For example, for this gluten-free vegan breakfast option, we used spinach, tomatoes, scallions, and avocado.
- Add Flavor. Last but not least, dress up your breakfast bowl with homemade dressings, herbs, and spices!
Pro-Tip: Use this breakfast bowl to use repurpose leftovers from your fridge, and turn them into a tasty meal in minutes!
Meal Prep Tips
Wanna know the best part about this quinoa breakfast bowl? It can be taken on the go! Yep, all you have to do is prep it a day or two in advance, and you’ll have a nourishing meal waiting for you in the morning. To do so, prepare the ingredients as normal. Then, instead of layering them in a bowl, place them in a sealable jar or meal prep container. Just be sure to leave off the toppings, and add them right before serving.
Quick Preparation Tip: To save time, roast your sweet potatoes or veggies of choice and prepare your quinoa ahead of time to have on hand. Then, all you have to do is combine the ingredients and go!
Common Questions
When stored in an airtight container in the fridge, this quinoa breakfast bowl recipe will stay fresh for up to 2-3 days in the fridge.
Yes! I recommend following the same formula but opt for ingredients with sweeter, more dessert-like flavor profiles such as bananas, yogurt, and cocoa powder. Then, add a dash of cinnamon and fun toppings like crushed nuts!
You can enjoy quinoa bowls hot or cold! If serving cold, opt for hard boiled eggs on top. Or, keep it vegan with just the chickpeas! Think of it as a plant based breakfast quinoa salad. It’s great for lunch, too!
For a cozier meal, serve this gluten-free breakfast warm. To reheat leftovers, pop them into the microwave for a minute or two. Or, toss everything back into a skillet over medium heat for a few minutes until everything has heated through.
More of Our Favorite
Ways to Use Quinoa
Savory Quinoa Breakfast Bowls
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Diet: Gluten Free
Description
Perfect for meal prep, these savory quinoa breakfast bowls can be made with plant-based, vegetarian, and carnivore options for a breakfast, lunch, or brinner that meets everyone’s needs!
Ingredients
Quinoa Breakfast Bowls
- 1 medium sweet potato, peeled, cubed (large dices)
- Extra-virgin olive oil, for drizzling
- ½ teaspoon seasoning of choice (salt/pepper, etc.)
- 2 cups – 2 ½ cups cooked quinoa (⅔ – ¾ cup uncooked) – adjust amount as desired
- ⅔ – 1 cup chickpeas, drained and rinsed *
- ½ – ⅔ cups cherry tomatoes, chopped
- 1 avocado (medium), peeled and diced
- 2 scallions, finely chopped, green portion only
- 1 handful spinach leaves (optional)
Protein & Toppings/Garnishes
- Olive oil or dressing of choice
- Juice of ½ lemon, to taste
- Sea salt to taste
- Ground black pepper to taste
- 3– 4 hard-boiled eggs, sliced or eggs in olive oil (*See notes for substitutes)
- ⅓ cup parsley, chopped
Instructions
- Preheat the oven to 400°F, and line or grease a baking sheet.
- Toss the sweet potatoes with a drizzle of olive oil and a few pinches of seasoning of choice. Roast 20-25 minutes or until they are tender and golden.
- In a large bowl, toss the roasted sweet potatoes with the cooked quinoa, chickpeas, tomatoes, avocado, scallions, and optional spinach.
- Drizzle the ingredients with olive oil (or a dressing of choice), lemon juice, and salt and pepper to taste. Toss and serve into bowls or meal prep containers.
- Top each bowl with a sliced hard-boiled egg or one fried egg.
- Garnish the bowls with fresh herbs and seasoning to taste.
- Meal Prep/ Make-Ahead Tip: To save time, prepare the bowl ingredients a day before (minus the avocado). Divide the ingredients into meal prep containers or mason jars. Add the avocado, olive oil, lemon, and remaining toppings right before serving or taking on the go.
Notes
*Replace the chickpeas and/or eggs with any other protein sources such as turkey sausage breakfast patties or cooked chopped bacon. 156959
*Replace the sweet potato with squash or any other roasted veggies you prefer.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl with egg topping
- Calories: 355
- Sugar: 5.5 g
- Sodium: 164.8 mg
- Fat: 15.7 g
- Saturated Fat: 2.8 g
- Carbohydrates: 42.1 g
- Fiber: 8.6 g
- Protein: 13.1 g
- Cholesterol: 139.9 mg
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