This Quinoa Breakfast Hash is packed with tons of veggies, protein rich quinoa, cinnamon and spices, then topped with an egg. A vegetarian breakfast bowl to keep you full all day!
It’s really hard to get all your vegetables servings in one day. That’s why it’s even more important to start your day with a serving of veggies. It’s a hard practice to get into, but one we all should be working on.
Tips for incorporating vegetables into your everyday breakfast:
- Having eggs? add avocado and spinach for a sandwich or make it a spinach and red pepper omelet.
- Breakfast smoothie? Almost all smoothies either have spinach or kale in them or it can be added with little flavor disruption.
- Drinking OJ this morning? Make it a half and half – 1/2 OJ and 1/2 Carrot juice
When I have a little more time in the morning or the foresight to plan ahead, this sweet potato breakfast hash is what I make to deliver maximum vegetables to start my day.
Overflowing with savory roasted vegetables, seasoned with spices and topped with an egg – it might just keep you full until the afternoon.
How to make this Quinoa Breakfast Bowl
Experiment with your favorite vegetables and make enough roasted veggies for the week so you can enjoy this every morning!
Step 1: Start by roasting sweet potato + cauliflower.
Sweet potato and cauliflower are both filling, ensuring that this vegetarian breakfast hash will keep you full all morning.
Step 2: Cook the quinoa while veggies roast.
Don’t forget to rinse the quinoa to remove the natural bitter coating. I have a small colander with fine mesh just for this purpose!
Step 3: Sauté chopped onion, red pepper and kale.
You can use another green like spinach or beet greens.
Step 4: Mix quinoa + veggies. Top with an egg!
If you want to make this a vegan breakfast bowl, skip the egg and add some chickpeas.
Enjoy this vegetarian breakfast bowl for breakfast, lunch or dinner!
Tons of veggies, protein packed quinoa, cinnamon and spices, then topped with an egg. A vegetarian breakfast bowl to keep you full all day!
- 2 sweet potatoes chopped & roasted
- 1 red pepper chopped
- ½ cup dry quinoa cooked
- ½ bunch kale/spinach chopped
- 1 cauliflower chopped & roasted
- 1 sweet onion chopped
- ½ tsp. smoked paprika
- ½ tsp. cumin
- 4 eggs cooked to your preference (optional if vegan or vegetarian)
- a few dashes cinnamon
- olive oil
- parsley cilantro or basil, chopped (optional)
First chop both the sweet potato and cauliflower. Place each on their own rimmed baking sheet in a single layer and toss each liberally with olive oil and sea salt. Roast them at 400° for about 25 minutes or until they are tender and starting to brown.
While the potatoes and cauliflower are roasting, rinse and cook the quinoa.(see notes on cooking quinoa) Set aside.
In a large pan (you’ll be adding everything to it), sauté chopped onion in a bit of olive oil until translucent and starting to brown – about 5 minutes. Season with a dash of salt.
Add chopped red pepper and kale or spinach. Season again with a few dashes of salt. Saute until kale wilts a bit and pepper starts to soften -about 3 minutes.(Kale will hold up better if you’re making extra for the week)
Add sweet potatoes and cauliflower to the pan.
Toss with spices….cumin, paprika and cinnamon. Sometimes I add a dash of olive oil here as well.
Mix in the cooked quinoa and cook until everything is warm and ready to eat!
Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon!
In a separate pan cook your eggs.
Place a serving of quinoa/veggie mixture into a bowl.
Top with cooked egg. Sprinkle with parsley.
To cook quinoa, first rinse your quinoa. This removes the bitter taste some quinoa has. As a rule of thumb, quinoa cooks in 2x the amount of liquid as the quantity of quinoa. So 1 cup of dry quinoa in 2 cups water or stock. For this recipe, cook 1/2 cup quinoa in 1 cup water. Put quinoa and water(or stock) in a pot, add a pinch of salt, bring to a boil, cover + reduce to low – cook about 15 minutes until you see the rings around the edges of the quinoa pop open. Turn the heat off and let sit for 5 minutes covered. All the water should be absorbed.
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