Breakfast Bowl with Quinoa and Roasted Veggies [ 35 min ]
Elevate your morning routine with this vibrant and nutritious Quinoa Veggie Power Bowl. The blend of roasted vegetables, creamy avocado, and protein-packed quinoa creates a harmonious balance of flavors and textures. Perfect for those who want a quick yet satisfying breakfast that is as visually appealing as it is delicious. A delightful meal to prepare in under 35 minutes, setting a wholesome tone for the day ahead.
Ingrédients
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato, peeled and diced
- 1 red red bell pepper, chopped
- 1 zucchini, zucchini, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large eggs
- 1 avocado, avocado, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potato, red bell pepper, and zucchini with olive oil, salt, black pepper, garlic powder, and paprika. Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Meanwhile, rinse the quinoa under cold water. Combine the quinoa and water in a medium saucepan, bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While the quinoa is cooking, heat a small skillet over medium heat and fry the eggs to your liking (sunny side up, over easy, etc.).
- To assemble the bowls, divide the cooked quinoa between two bowls. Top with the roasted vegetables, fried eggs, avocado slices, and a sprinkle of feta cheese. Garnish with fresh parsley.
- Serve immediately and enjoy.
Nutrition
Serving: 100gCalories: 470kcalCarbohydrates: 43gProtéines: 18gFat: 24gSucre: 6g
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