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In today’s fast-paced world, starting your day with a nutritious breakfast can set the tone for a productive and energized day ahead. The loaded breakfast bowl has emerged as a popular choice among health enthusiasts, providing a hearty and wholesome meal that combines the benefits of protein, healthy fats, and fiber. This delicious loaded breakfast bowl is not only packed with flavor but also customizable to suit your preferences and dietary needs. Featuring a delightful mix of quinoa, colorful vegetables, black beans, eggs, and creamy avocado, it serves as the perfect solution for busy mornings or leisurely weekend brunches.
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Delicious Loaded Breakfast Bowl for a Nutritious Morning

Start your day off right with this delicious loaded breakfast bowl, packed with nutritious ingredients! Featuring protein-rich quinoa, vibrant veggies, hearty black beans, eggs, and creamy avocado, this customizable meal is perfect for busy mornings or weekend brunches. Fuel your body with balanced energy and savor the flavors that will keep you satisfied until lunch. Explore variations to suit your taste and dietary needs! #BreakfastBowl #HealthyEating #NutritiousMeal #MealPrep #Foodie

Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 cup black beans, rinsed and drained

1 cup cherry tomatoes, halved

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

4 large eggs (or egg substitutes)

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, cover, and reduce the heat. Let it simmer for 15-20 minutes until the quinoa is fluffy and the water is absorbed. Remove from heat and fluff with a fork.

    In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until soft and translucent, about 3-4 minutes.

      Add the bell pepper to the skillet and cook for an additional 5 minutes until slightly softened. Stir in the black beans, cherry tomatoes, cumin, paprika, salt, and pepper, cooking for another 5 minutes until heated through.

        In a separate pan, fry or poach the eggs to your liking. For a sunny-side-up texture, cook for about 4 minutes on medium-low heat without flipping, ensuring the yolk remains runny.

          To assemble the breakfast bowl, start with a base of quinoa. Top it with the sautéed vegetable mixture. Place the fried egg on top, then add avocado slices. Sprinkle fresh cilantro over the top and serve with lime wedges on the side for an extra zing.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4