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Savory Quinoa Breakfast Bowl

This savory quinoa breakfast bowl is a healthy, satisfying meal full of whole grains, proteins, and veggies like roasted sweet potatoes, mushrooms, and eggs. Switch up your morning routine with this delicious, hearty bowl full of good-for-you ingredients! (This recipe is naturally gluten-free.)
5 from 1 vote
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Course: Breakfast, Meal Prep
Cuisine: Dairy-Free, Gluten-Free
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 1
Calories: 572kcal
Author: Capri Lilly

Ingredients

  • Over Easy or Over Medium Egg
  • ½ Avocado sliced
  • 1 cup Cooked Quinoa (about ⅓ cup dry quinoa)
  • 1 Carrot diced
  • 1 Large Portobello Mushroom
  • 1 cup Spinach
  • 1 Garlic Clove minced
  • 1 tbsp Fresh Rosemary finely chopped
  • 2 slices Bacon optional
  • Chopped Green Onions

Instructions

  • Cook quinoa according to package instructions.
  • Prepare the toppings: Peel and cut the carrot into bite sized pieces. Heat oil in a skillet over medium heat, add carrots, and saute for 5 minutes.  Add the mushroom, minced garlic, and rosemary. Saute for 5-7 minutes, or until cooked through. Season with salt and pepper to taste.
  • Assemble the bowl. Add as much of your favorite toppings as you’d like.

Notes

Make Ahead Option:

  • Quinoa: Cook quinoa up to 5 days before you plan to indulge. Just refrigerate it in an airtight container.
  • Eggs: Soft boil eggs instead of frying them. Leave them in the shell until you are ready to assemble the bowl. They last up to 7 days in the fridge.
  • Vegetables: The sauteéd veggies can be stored in an airtight container in the fridge for about 2 days before use. Or you can use raw shredded vegetables and skip the stove.
 
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Nutrition

Serving: 1bowl | Calories: 572kcal | Carbohydrates: 55.3g | Protein: 19.8g | Fat: 21.3g | Saturated Fat: 3.6g | Cholesterol: 164mg | Sodium: 138mg | Potassium: 1491mg | Fiber: 13.1g | Sugar: 3.8g | Calcium: 116mg | Iron: 5mg