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overhead image of a savory quinoa breakfast bowl with quinoa, chickpeas, sweet potatoes, spinach, tomatoes, avocado, and a fried egg

Savory Quinoa Breakfast Bowls

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free


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!


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 cups2 1/2 cups cooked quinoa (2/3 – 3/4 cup uncooked) – adjust amount as desired
  • 2/31 cup chickpeas, drained and rinsed *
  • 1/22/3 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
  • 34 hard-boiled eggs, sliced or eggs in olive oil (*See notes for substitutes)
  • 1/3 cup parsley, chopped



*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


  • 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

Keywords: breakfast, brunch, lunch, breakfast bowl, quinoa, high protein, dairy free, gluten free, meal prep