Eggs, veggies, and creamy avocado for breakfast, but in a bowl! Protein-packed and bursting with nutrients, this savory breakfast bowl recipe is so filling that it will make you skip brunch. It’s gluten-free, vegetarian and high protein.
If you need healthy breakfast bowls that will set you up for the best day, then this protein-packed breakfast is it.
And on top of that, this great recipe is insanely delicious and is a good meal prep option if you are getting sick of sweet breakfasts!
This power breakfast has to be my all-time favorite breakfast choice when I need extra energy. Because this yummy portion is bursting with potassium, iron, calcium, and vitamin D.
Plus, it gives you more than half of the needed daily fiber intake. And it is packed with many grams of protein!
This nutritious bowl is generously sprinkled with parmesan cheese, which makes it even tastier and adds a big flavor.
If you’re looking for a meatless breakfast that will power up your mornings, I urge you to give this a try. If you don’t like hard-boiled eggs, you could easily swap them for a fried egg.
A nutrient bomb that will explode deliciously in your mouth! That’s what describes this bowl best.
This savory bowl is also one of the best breakfast potluck ideas!
Ingredients You’ll Need
Simple, everyday ingredients like fresh greens and fresh veggies go in this large bowl. Nothing fancy or expensive, and yet, so much flavor in this breakfast bowl.
Here’s what you’ll need to whip this up in a great way for breakfast for the first time.
Spinach with Tomatoes
Olive oil – I love cooking anything with olive oil. It is healthier than vegetable oil and gives the dish a richer and slightly pungent flavor. That works incredibly well when you’re sauteeing vegetables.
White onion – Although, usually, yellow onions are used as a base for your dishes, I really love the taste that the white onion gives here. It has a certain zing that I believe ties well with the spinach and tomatoes.
And since we’re cooking it until translucent and not caramelizing, I think it’s perfect.
Garlic – To give this dish a warm fragrance, a clove of garlic is enough. However, if you really enjoy the garlicky taste, feel free to add more.
Baby spinach – Baby spinach is the ideal add-in to wraps and savory bowls. It is yummy raw, it wilts almost instantly, and it is pretty versatile, too.
Not to mention, baby spinach is loaded with nutrients, which is just what your breakfast needs.
Cherry tomatoes – If you don’t have cherry tomatoes, it’s not a crime to use Roma or any other type of regular tomatoes.
But keep in mind that you are most likely to lose a lot of juiciness during the cooking process.
Besides, cherry tomatoes add a slightly tart touch which I really enjoy here.
Olive oil – Again, we use olive oil to cook the potatoes as well. Extra virgin olive oil is healthier, so opt for that.
Sweet potato – We only need one sweet potato, so make sure your potato is of the highest grocery store quality. It should be firm, without sprouts or any discoloration.
Salt – Sea salt is my seasoning of choice here.
Black pepper – You need ground black pepper. For best results and a more intense fragrance, opt for freshly ground only.
Garlic powder – Although you add garlic to the spinach and tomatoes, you need a bit more to give the sweet potato slices some flavor.
I think garlic powder works best, but you can also use a whole garlic clove.
Dried oregano – I love oregano on sweet potatoes. If you want a different herb, feel free to swap it. Thyme or rosemary will also be tasty here.
The Rest of the Bowl
Avocado – Healthy fats from sliced avocados are a perfect addition to your breakfast. For this recipe, only half an avocado is needed.
Red bell pepper – Half a red pepper is sliced and added to this bowl. This red veggie does not only give a yummy crunch to the dish, but it also makes it even healthier.
Eggs – As a protein topping, this recipe uses two hard-boiled eggs. The best part is that you don’t even need to waste time boiling them in the morning.
Just have some in the fridge from a day or two earlier.
Parmesan – Freshly grated parmesan cheese offers the absolute best taste. I cannot stress this enough.
However, if you only have packaged pre-ground parmesan, that can also be used.
Parsley – Your favorite garnishing herb is not missed in this nutritious bowl. Just chop the parsley up and sprinkle it over.
How to Make a Savory Breakfast Bowl
Start by prepping your veggies. Chop your white onions finely, and mince the garlic if you’re not using a garlic press. Cut the cherry tomatoes in half. Peel the sweet potato and slice it thinly.
Also, get your add-ins ready. Slice the avocados and peppers, and chop the herbs.
Grab the pan you will use for cooking and place it over medium heat. Add the olive oil to it.
When your olive oil is hot, add the chopped onions. Cook the white onions for about 3 to 4 minutes or just until the onion becomes translucent.
Next, press the garlic into the pan. If it is minced, just add it to the onions. Cook until it becomes fragrant, no more than 30-60 seconds.
After your kitchen fills up with a fragrance that will draw your entire family to the breakfast table, add spinach and cherry tomatoes to the pan.
There is no set cooking time at this point. Just cook until the spinach becomes wilted. The cherry tomatoes need to be slightly cooked as well.
Transfer the cooked veggies to a bowl. Add the rest of the remaining olive oil to your frying pan.
When hot, add the thin potato slices to the pan, making sure that they are arranged in a single layer. This will ensure that each slice will be equally cooked for the base of this bowl.
Sprinkle the potatoes with garlic powder and dried oregano, and season with salt and black pepper.
Now, lower the heat to medium-low, and allow the potatoes to cook for 4 to 6 minutes.
When they become slightly browned and soft, flip them over. Again, sprinkle them with garlic powder, dried oregano, salt, and pepper.
Ensure that they cook for the exact same time on the other side, too, or another 4 to 6 minutes. If you need to, add a bit more oil. Just keep an eye out not to burn them.
If you’re not really sure whether they’re fully cooked, do a fork test. If you can pierce a fork through with ease, that means that they are ready to be taken off the heat.
Remove the cooked potatoes from the heat, and add them to the bowl with the other veggies.
If you love sweet potatoes for breakfast, you should also try this yummy breakfast skillet with sweet potatoes!
With your spinach, tomatoes, onions, and potatoes in the bowl, it is now time to add the rest of the ingredients.
Top with the sliced avocados and peppers. Cut the hard-boiled eggs in half, lengthwise, and place on top, too.
Sprinkle with grated parmesan cheese. Then finish your yummy breakfast bowl by garnishing with chopped parsley or your favorite herb. Enjoy!
How to Customize Your Breakfast Bowl
The flavors, textures, and nutrient intake in the ingredients used are well-balanced here. However, you can also customize this breakfast bowl to fit your needs. Or to use up whatever’s in your fridge.
Obviously, you can use whatever fresh veggies you have available. I love bell peppers here, but shaved carrots, bok choy, and even celery can give you a tasty crunch.
You can also increase the nutrients by sprinkling the bowl with some sliced green onions or extra herbs.
Plus, you can make it entirely plant-based. Just dice up some extra-firm tofu and use it instead of the eggs.
This will mimic the soft texture and protein intake that the eggs allow and won’t fail to satisfy the vegans.
This easy breakfast would pair nicely with this fresh mango spinach smoothie!
Spinach with Tomatoes
- 2 tsp olive oil
- 1/4 white onion (chopped)
- 1 clove garlic (minced)
- 2 cups baby spinach
- 6 cherry tomatoes (halved)
- 2 tbsp olive oil
- 1 medium sweet potato (thinly sliced)
- salt (to taste)
- black pepper (to taste)
- garlic powder (to taste)
- dried oregano (to taste)
The Rest of the Bowl
- 1/2 large avocado (sliced)
- 1/2 red pepper (sliced)
- 2 boiled eggs (fried or scrambled as well)
- 3 tbsp grated parmesan
- Fresh parsley (chopped, or any other herb)
Spinach with Tomatoes
- In a frying pan, heat up the olive oil to medium high heat. Add in chopped onion and cook until translucent. It will take around 3-4 minutes.
- Press the garlic into the pan, cook for 30 seconds. Afterward, pop in the spinach and cherry tomatoes.
Cook for 2 minutes until the spinach is wilted and the cherry tomatoes are slightly cooked.
- Transfer to a bowl.
- Add olive oil to the emptied frying pan. Place the sweet potato slices in one layer.
- Sprinkle with salt, black pepper, garlic powder and dried oregano.
- Slightly lower the heat and let the potatoes cook until slightly brown and soft. It will take around 4-6 minutes.
- Flip the potato slices and sprinkle the other side with salt, black pepper, garlic and dried oregano.
- Cook for 4-6 minutes until you can easily pierce the potatoes. Add more oil if necessary
- Transfer into a bowl.
The Rest of the Bowl
- Top the bowl up with avocado slices, red pepper slices, halved boiled eggs and grate the parmesan. Finally, sprinkle with chopped herbs.
Nutrition Information:Yield: 1 bowl Serving Size: 1 bowl
Amount Per Serving: Calories: 895Total Fat: 66gSaturated Fat: 13gTrans Fat: 0.1gUnsaturated Fat: 48.5gCholesterol: 386mgSodium: 1116mgCarbohydrates: 56gNet Carbohydrates: 40gFiber: 16gSugar: 14gProtein: 26g