Jumpstart your morning with this Sunrise Spiced Quinoa Breakfast Bowl—a vibrant, nourishing way to fuel your day! Fluffy quinoa is tossed with warm spices, then topped with creamy avocado, roasted vegetables, and a perfectly soft-boiled egg. This quick and easy bowl is packed with flavor, texture, and color, making it the ultimate breakfast for busy mornings or leisurely weekends alike.
Top Tip
Roast extra veggies ahead of time and store them in the fridge for even speedier breakfasts throughout the week!
Ingredients
For the Bowl
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced
- 1 small zucchini, sliced
- 1 tablespoon olive oil
- 4 large eggs
- 1 ripe avocado, sliced
- Fresh cilantro or parsley, for garnish (optional)
- Hot sauce or lemon wedges, for serving
Steps
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cherry tomatoes, bell peppers, and zucchini with olive oil, salt, and pepper. Spread on the baking sheet and roast for 15-18 minutes, until tender and lightly browned.
- Meanwhile, combine quinoa, water, cumin, smoked paprika, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, until water is absorbed. Fluff with a fork and set aside.
- Bring a small pot of water to a boil. Gently add eggs and cook for 7 minutes for soft-boiled (or longer for firmer yolks). Transfer to a bowl of cold water, then peel.
- To assemble, divide quinoa among four bowls. Top with roasted veggies, sliced avocado, and a halved soft-boiled egg.
- Garnish with fresh herbs, a squeeze of lemon, and a dash of hot sauce if desired. Serve immediately.
Nutrition
- Calories: 370
- Protein: 14g
- Net Carbs: 41g
- Fat: 16g
- Fiber: 8g
Tips
- Swap in any seasonal veggies you have on hand—sweet potatoes, broccoli, or mushrooms work beautifully.
- For a vegan version, skip the egg and add some sautéed tofu or chickpeas.
- Double the quinoa and roasted veggies for quick meal prep throughout the week.
FAQs
Can I prepare this breakfast bowl ahead of time?
Yes! Cook the quinoa and roast the veggies in advance. In the morning, simply reheat and add fresh avocado and eggs.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
What other grains can I use instead of quinoa?
Brown rice, farro, or millet all make great bases for breakfast bowls—just adjust cooking times as needed.
How do I make this recipe vegan?
Omit the eggs and add plant-based protein like sautéed tofu, tempeh, or a scoop of hummus for creaminess.
Can I use pre-cooked or leftover quinoa?
Absolutely! This is a great way to use up leftover cooked grains. Just warm them before assembling your bowl.