Description
These avocado breakfast bowls are wholesome, colorful, and packed with fluffy quinoa, roasted sweet potatoes, creamy avocado, eggs, and fresh spinach. They are filling, naturally gluten-free, and perfect for meal prep, busy mornings, or a nourishing lunch.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 large eggs
- 2 cups baby spinach, chopped
- 2 small ripe avocados, cubed
- 2 teaspoons everything bagel seasoning (optional)
- 1/4 cup shredded cheese of your choice (optional)
Instructions
- Rinse the quinoa thoroughly under cold water.
- Add the quinoa and water to a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the water is absorbed.
- Remove the quinoa from heat and let it rest for 5 minutes before fluffing with a fork.
- Preheat the oven to 425°F (220°C).
- Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil.
- Season the sweet potatoes with salt and black pepper, then toss to coat evenly.
- Roast for 20 to 22 minutes, stirring halfway through, until tender and lightly golden.
- Place the eggs in a saucepan and cover with cold water.
- Bring the water to a boil, then turn off the heat, cover the pan, and let the eggs sit for 11 minutes.
- Transfer the eggs to ice water, cool for several minutes, then peel and slice in half.
- Divide the cooked quinoa among four bowls.
- Top with roasted sweet potatoes, chopped spinach, avocado cubes, and eggs.
- Sprinkle with everything bagel seasoning and shredded cheese if desired.
- Serve immediately.
Notes
- Brown rice, couscous, or cauliflower rice can replace quinoa.
- Kale or arugula work well instead of spinach.
- Add roasted chickpeas or black beans for extra protein.
- Scrambled or poached eggs can replace hard-boiled eggs.
- Fresh avocado is best added right before serving to prevent browning.
- Store quinoa, eggs, and sweet potatoes separately in the refrigerator for up to 4 days.
- Cooked quinoa freezes well for up to 2 months.
- Tahini sauce or yogurt dressing adds extra flavor and creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 185mg
