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This Roasted Vegetable Breakfast Bowl is a hearty and wholesome way to start your day, featuring oven-roasted veggies, fluffy eggs or tofu, and whole grains.
Packed with nutrients and flavor, it’s ideal for clean eating, meal prep, or a satisfying vegetarian breakfast.
Cuisine: Global
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast
Servings: 2
Calories: ~350 kcal per serving
Materials Required:
Baking sheet, oven, mixing bowl, knife, cutting board
Ingredients
2 cups assorted vegetables (zucchini, bell peppers, cherry tomatoes)
1 tbsp olive oil
Salt, pepper, and mixed herbs, to taste
Optional: 1 cup cooked quinoa or brown rice
Method
Preheat the oven to 400°F (200°C).
Toss vegetables with olive oil, salt, pepper, and herbs on a baking sheet.
Roast for 20 minutes until tender and slightly charred.
Serve over quinoa or rice if desired.
Description:
The Roasted Vegetable Breakfast Bowl is a nutritious, savory, and satisfying breakfast option that combines a variety of roasted vegetables with a protein source, such as eggs, quinoa, or beans, served in a bowl.
The vegetables—often including sweet potatoes, bell peppers, zucchini, and onions—are roasted to perfection, bringing out their natural sweetness and depth of flavor. Topped with a protein source and perhaps a sprinkle of cheese or avocado, this bowl is both filling and loaded with vitamins, minerals, and healthy fats.
Benefits:
High in Fiber: Roasted vegetables, especially root vegetables like sweet potatoes, are rich in fiber, which helps with digestion and keeps you feeling full longer.
Packed with Vitamins & Minerals: The variety of vegetables provides a broad spectrum of vitamins (like vitamins A, C, and K) and minerals (like potassium and magnesium) that support immune function, skin health, and overall well-being.
Rich in Healthy Fats & Protein: When paired with avocado or eggs, the bowl provides healthy fats and protein, both of which are essential for muscle repair and energy production.
Promotes Weight Management: The fiber and protein combination makes this bowl very filling, helping you feel satisfied and energized throughout the morning without unnecessary snacking.
FAQs
Q: Can I make this breakfast bowl in advance?
A: Yes, you can roast the vegetables ahead of time and store them in the fridge for up to 4 days. Just assemble the bowl in the morning by reheating the vegetables and adding your protein and toppings.
Q: Can I use frozen vegetables?
A: Yes, frozen vegetables can be used, though they might release more water when roasted. Be sure to thaw and pat them dry before roasting to avoid excess moisture.
Q: Can I make this bowl vegan?
A: Yes, simply omit the eggs or cheese, and you can add a plant-based protein source like chickpeas, tofu, or tempeh. Avocado makes a great creamy addition as well.
Q: How can I add extra flavor to the vegetables?
A: To enhance the flavor, you can toss the vegetables in your favorite herbs and spices before roasting. Garlic powder, smoked paprika, cumin, or a drizzle of olive oil with lemon zest can really elevate the dish.
Q: Can I add grains like quinoa or brown rice to this bowl?
A: Absolutely! Adding grains like quinoa, brown rice, or farro can make the bowl more hearty and provide additional fiber and protein.
Q: How do I cook the egg perfectly for this bowl?
A: A fried or poached egg works beautifully for this bowl, allowing the yolk to add richness.
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