How long will quinoa breakfast bowls stay fresh?

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.

Can I create a sweet quinoa breakfast bowl recipe?

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!

Should I serve this recipe hot or cold?

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.

Savory Quinoa Breakfast Bowl (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

Units Scale

Quinoa Breakfast Bowls

1 medium sweet potato, peeled, cubed (large dices)
Extra-virgin olive oil, for drizzling
1/2 teaspoon seasoning of choice (salt/pepper, etc.)
2 cups – 2 1/2 cups cooked quinoa (2/3 – 3/4 cup uncooked) – adjust amount as desired
2/3 – 1 cup chickpeas, drained and rinsed *
1/2 – 2/3 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 1/2 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)
1/3 cup parsley, chopped

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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