Savory Quinoa Breakfast Bowls with Peppers and Kale

Savory Quinoa Breakfast Bowls with turmeric, sautéed bell peppers, onion, and kale, topped with a runny egg and avocado – a well-rounded superfood paleo breakfast to keep you energized throughout the day.

There’s something extra satisfying about starting your day with a warm bowl of veggies, protein, and hearty quinoa in one big savory breakfast bowl.

While I’m all about a whole grain porridge, I also enjoy going grain-free with quinoa (a seed) from time to time for added protein and lower inflammation. Quinoa contains all nine essential amino acids, making it an amazing plant based source for protein.

These savory quinoa breakfast bowls are colorful, nourishing, satisfying, and packed with complete protein, healthy fats, and fiber. The best part? They are very customizable! 

Here’s my favorite part: everything comes together in 30 minutes and keeps well for meal prep, so you can enjoy a quick, veggie-loaded breakfast any day of the week.

Why You’ll Love These Savory Quinoa Bowls

These quinoa breakfast bowls are hearty yet light, and grounding yet energizing… a rare combo that keeps you full without weighing you down.

The flavors are layered and cozy: nutty quinoa steamed with turmeric, ginger, and lemon zest, topped with tender sautéed peppers and kale, creamy avocado, and a perfectly runny egg. 

The base quinoa keeps beautifully in the fridge, so you can meal prep it for quick weekday breakfasts. Here are a few more reasons why you’ll love this recipe:

• Cozy, savory, and super satisfying
• Great for meal prep or lazy weekend brunches
• Naturally gluten-free, dairy-free, and paleo-friendly
• Customizable – endless ways to mix and match toppings

Let’s discuss the simple ingredients for this delicious quinoa breakfast bowl! The great news is you can find the full list of ingredients at any grocery store.

Ingredients for Savory Quinoa Breakfast Bowls

Quinoa: The hearty, protein-rich base that keeps you energized. You can use white, red, or tri-color quinoa.

Vegetable broth: Adds depth of flavor. Water works too, but broth gives a savory boost.

Avocado oil: A clean, neutral-tasting oil that handles high heat beautifully. Olive oil works great, too.

Ground turmeric: Adds golden color and earthy warmth. Swap with curry powder or smoked paprika for a different twist.

Fresh ginger: Bright and subtly spicy. Ground ginger can work as a substitute, though it will be milder.

Lemon zest: Freshens and balances the flavors. Lime zest or lemon juice works too.

Nutritional yeast: Gives the quinoa a cheesy, umami flavor. You can use Parmesan instead if you’re not dairy-free.

Onion: Adds savory depth and a subtle sweetness once sautéed. Use yellow or sweet onion for the best balance.

Bell peppers: Colorful, crisp-tender, and naturally sweet. Use a mix of red and green for extra color and flavor contrast.

Kale: Adds greens, fiber, and a lovely contrast in texture. Spinach, Swiss chard, or arugula will work too.

Eggs: For protein and that irresistible runny yolk. Scrambled or poached eggs also work.

Avocado: The creamy finishing touch, full of healthy fats.

How to Make Savory Quinoa Breakfast Bowls

Start by cooking your quinoa: combine quinoa, vegetable broth, oil, turmeric, ginger, lemon zest, and sea salt in a saucepan. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until fluffy. 

After that, cover and let it sit for 5 minutes before you stir in nutritional yeast for that savory flavor boost.

While the quinoa cooks, heat oil in a skillet over medium heat and sauté the onions until translucent. Add bell peppers and cook until tender but still crisp, about 5-8 minutes. Finally, reduce the heat to medium-low and toss in the kale. Cover and steam just until wilted.

Cook your eggs to your liking (I love them sunny-side up for that golden yolk magic).

Assemble the bowls: scoop quinoa into each bowl, top with the sautéed veggies, eggs, and avocado slices. Add an extra sprinkle of sea salt or a drizzle of lemon juice if you’d like. Serve it with a side of fresh fruit! 

Store leftovers in an airtight container in the refrigerator for up to 5 days. Use this breakfast quinoa bowl recipe as meal prep by separating it out into meal prep containers.

Recipe Adaptations and Additions

• Extra protein – Stir in cooked lentils, black beans, or shredded chicken. Or, top your bowl with crispy tofu or smoked salmon for a more filling meal.
• Nutty boost – Sprinkle hemp hearts, toasted almonds, pumpkin seeds, or chopped walnuts for a satisfying crunch and extra healthy fats.
• Herby twist – Stir in fresh parsley, cilantro, or basil just before serving for bright, fresh flavor.
• Cheesy vibes – Mix in a handful of crumbled feta, goat cheese, or shredded Parmesan.
• Spice it up – Add red pepper flakes, chili powder, or a drizzle of sriracha or hot sauce. You can even cook the veggies with a minced jalapeño for an extra kick.
• Citrus pop – A squeeze of fresh lemon or lime right before serving brightens up every bite.
• Make it creamy – Add a drizzle of tahini, cashew cream, or Greek yogurt dressing over the top for a rich, silky finish.
• Breakfast-for-dinner edition – Serve it with roasted potatoes or top with a dollop of salsa or guacamole for a heartier, savory spin.
• Turn it into a porridge – Cook the quinoa with 3 cups of broth (instead of 2) or stir in a splash of warm coconut milk or unsweetened almond milk and pure maple syrup or brown sugar for a sweet quinoa breakfast bowl.

What to Serve with Savory Quinoa Breakfast Bowls

These bowls are a complete meal on their own, but if you’re building a brunch spread, try pairing them with:

• Maple Butter Melting Sweet Potatoes
• Crustless Quiche
• Homemade Chai Latte
• Coffee Cake Muffins

Other Breakfast Recipes to Try

• Pesto Sun-Dried Tomato Breakfast Scramble
• Roasted Veggie and Avocado Breakfast Burritos
• Sweet Potato Breakfast Bowls with Greens and Avocado
• Sweet Potato, Sausage and Kale Breakfast Casserole

A great option for those who love savory breakfasts, a big batch of this simple recipe is perfect for quick meals!

Savory Quinoa Breakfast Bowls

4.67 from 3 votes

Savory breakfast quinoa with peppers, eggs, and avocado is a lovely way to start the day! These customizable savory breakfast bowls are loaded with plant-based protein, healthy fats, and fiber.

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Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings: 3 Servings

Ingredients

For the Quinoa:

• 2 cups vegetable broth see note*
• 1 cup uncooked quinoa
• 1 Tbsp avocado oil
• 1/4 tsp ground turmeric
• 2 tsp fresh ginger peeled and grated
• Zest of 1 lemon
• 1/2 tsp sea salt to taste
• 2 Tbsp nutritional yeast to taste

Toppings:

• 2 Tbsp avocado oil
• 1 small yellow onion sliced
• 1 red bell pepper cut into matchsticks
• 1 green bell pepper cut into matchsticks
• 1 head kale chopped
• 2 eggs Sunnyside up
• 1/2 large avocado sliced

Instructions

Prepare the Quinoa:

• Bring 2 cups of vegetable broth (or water) to a boil. Add the quinoa, algae oil, turmeric, ginger, lemon zest, and sea salt and return to a boil. Reduce the heat, cover, and simmer until most of the liquid evaporates, about 12 to 15 minutes. Fluff quinoa with a fork, cover and allow it to sit another 5 minutes. Add the nutritional yeast and stir well. Taste quinoa for flavor and add sea salt and/or a drizzle of lemon juice to taste.

Prepare the Toppings:

• Heat the algae oil in a skillet over medium-high heat. Add the onions and saute, stirring occasionally, until the onions begin to turn translucent, about 3 minutes. Add the peppers and continue sauteeing, stirring frequently, until the vegetables have softened but are still al dente, about 5 to 8 minutes.
• Reduce the heat to medium-low and add the chopped kale leaves to the skillet and cover. Cook until kale has wilted, about 2 minutes. 
• Prepare the breakfast bowls by dividing the quinoa between two bowls, followed by the sauteed onions, peppers, and kale. Top each bowl with 1 to 2 sunnyside up (or fried) eggs, along with a few slices of avocado. Serve and enjoy!

Notes

*You can also use water or chicken broth instead of vegetable broth

Make this a low FODMAP meal by omitting the onion

Click here to add your own private notes.

Nutrition

Serving: 1Serving · Calories: 432kcal · Carbohydrates: 59g · Protein: 15g · Fat: 19g · Fiber: 10g · Sugar: 6g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: healthy breakfast recipes, porridge recipes, quinoa porridge, quinoa recipes, savory quinoa breakfast bowls, turmeric recipes

Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Frequently Asked Questions

Can I make it vegan?

Absolutely! Skip the egg and top your bowl with crispy tofu, tempeh, or chickpeas for plant-based protein.

Can I make it ahead?

Yes! Cook the quinoa and veggies, then store them separately in airtight containers in the fridge for up to 4 days. In the morning, just reheat and add fresh avocado and a fried or poached egg.

Can I use another grain?

Totally. Brown rice, farro, millet, or buckwheat groats all work great here; just adjust cooking times and liquid amounts accordingly.

Can I serve it cold?

Yes! This recipe also makes a great quinoa salad bowl. Just chill the quinoa and veggies, skip the egg, and add a squeeze of lemon or drizzle of vinaigrette for a refreshing lunch.