I love a good and satisfying breakfast. But on the weekends, it’s always tough to eat breakfast on time because of our schedules. By the time I finish feeding breakfast for Alexis, it’s almost 10 o’clock. It’s too early for lunch and kinda late for breakfast.
Solution to my problem? Enter Healthy Quinoa & Veggies Brunch Bowl, the best of both world: perfect for brunch, tons of healthy flavors and will fill you up until dinner. Promise!
This bowl is jam packed with goodness. From quinoa to roasted veggies, it’ll definitely keep you filled and satisfy. It got everything you need in one magic bowl.
This nutrient-rich quinoa and veggies brunch bowl includes:
Roasted sweet potatoes
And top off with Lemon Herb dressing. What’s not to love right?
You can easily prepare all these ingredients ahead of time and toss them all together in the morning when you’re hungry for breakfast or brunch. This healthy bowl is packed full of veggies and it’s hearty enough to make it for lunch or even dinner.
If you’re looking for mixing things up a little bit for breakfast or brunch, definitely give this bowl a try. And happy brunching!
Healthy Quinoa and Veggies Brunch Bowl
For the bowls
- 1 tablespoon olive oil
- 2 garlic clove (minced)
- handful of kale & spinach (about 2 cups each)
- 1 cup cooked quinoa
- 1 medium sweet potato (chopped)
- 4 boiled eggs
- 1 red pepper (roughly chopped)
- 2 avocado (peeled, pitted & sliced)
- salt & pepper to taste
Lemon Herb dressing
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 teaspoons mustard
- 2 teaspoons herbs (any you have on hand)
Preheat oven to 425 degrees. Drizzle a bit of olive oil, pinch of salt and pepper. Roast the sweet potatoes for 15 minute or until soft and golden brown. Set aside.
Heat oil in a large saute pan over medium heat. Add garlic until fragrant. Add in spinach and kale, saute until wilted. Transfer to a bowl.
Return to the pan, add a bit more oil, if needed. Add in the red peppers, cook until soft, about 2-3 mins.
Lemon Herb Dressing: Pulse all dressing ingredients in a blender or food processor. You can use any dry or fresh herbs you have on hand. I used 21 seasonings.
In a large mixing bowl, combine quinoa, spinach, kale, red peppers and sweet potatoes. Drizzle some of the dressing and toss well to combine.
Transfer to serving bowls, top off with eggs, avocado and more lemon dressing, if desired.