Breakfast Power Bowl with Quinoa and Roasted Vegetables Recipe

Description:

Breakfast Power Bowl with Quinoa and Roasted Vegetables Hey friend! So, I've been on this health kick lately, trying to incorporate more whole grains and veggies into my breakfast routine. You know how it is, mornings are hectic, and grabbing something quick and easy often means sacrificing nutrition. But I stumbled upon this amazing breakfast bowl recipe, and I'm so excited to share it with you! I'm calling it "Breakfast Power Bowl with Quinoa and Roasted Vegetables". I imagined this dish originating in a bustling Californian health food cafe, somewhere in the vibrant foodie scene of Santa Monica or Venice Beach. It’s a place that prioritizes fresh, seasonal ingredients and quick, healthy meals perfect for busy professionals or health-conscious individuals. The concept is firmly rooted in the modern American approach to healthy eating, emphasizing whole grains like quinoa, which is hugely popular there, plus a vibrant mix of roasted vegetables, reflecting the area's abundance of fresh produce. The roasting method, rather than steaming or boiling, gives the veggies a delicious caramelization and adds a nice textural contrast to the fluffy quinoa. The health benefits are seriously impressive: quinoa is a complete protein, meaning it contains all nine essential amino acids, and it's packed with fiber, which aids digestion and keeps you feeling full and satisfied. Roasting the vegetables preserves their nutrients while intensifying their flavors, and it gives you a great variety of vitamins and minerals depending on your chosen vegetables. The healthy fats from the avocado add richness and creaminess, plus essential fatty acids. It's a truly satisfying and energizing breakfast that will keep you going until lunchtime.

Ingredients:

• - 1 cup quinoa, rinsed (I love quinoa because it’s a complete protein and so versatile. Plus, it cooks up quickly!)
• - 2 cups vegetable broth (I usually use low-sodium, but feel free to use water if you prefer. You can even experiment with different broths like chicken or mushroom for a different flavour profile!)
• - 1 medium red bell pepper, chopped (red bell peppers are a great source of Vitamin C, and their sweetness adds a nice pop to the bowl.)
• - 1 medium yellow squash, chopped (adds a little sweetness and some texture)
• - 1 cup broccoli florets (broccoli is a superfood! So many vitamins and minerals packed into those little trees)
• - 1/2 cup Brussels sprouts, halved (I know some people aren’t huge fans, but roasting them mellows their bitterness and brings out their nutty flavor.)
• - 2 tablespoons olive oil (healthy fats are key to feeling full and satisfied)
• - 1 teaspoon garlic powder (because everything is better with garlic!)
• - 1/2 teaspoon onion powder (adds a subtle savory depth)
• - 1/4 teaspoon salt (to taste, of course)
• - 1/4 teaspoon black pepper (freshly ground is best!)
• - 1 ripe avocado, diced (healthy fats, fiber and creaminess – yum!)
• - 1/4 cup crumbled feta cheese (optional, but adds a salty tang – I often skip it for a vegan option)
• - 2 tablespoons chopped fresh parsley (for a little freshness and vibrancy)

Instructions:

1. 1. Preheat your oven to 400°F (200°C). (This is crucial for perfectly roasted vegetables. Don’t skip this step!) While the oven is heating up, let’s get started on the quinoa.
2. 2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. (Remember, you’ll have perfectly cooked fluffy quinoa in no time! Make sure to check it a couple of minutes before the 15 minutes are up. It's ready when all the liquid is gone, and it's fluffy and cooked through.) Set aside to cool slightly. My tip is to fluff it with a fork right after it's cooked to avoid it getting sticky.
3. 3. While the quinoa is simmering, prepare the vegetables. In a large bowl, toss the bell pepper, squash, broccoli, and Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Make sure everything is evenly coated – that’s the secret to even roasting. (A little culinary tip: always season your veggies generously! Don’t be shy with the herbs and spices).
4. 4. Spread the vegetables in a single layer on a baking sheet. You don't want them to be overcrowded or they will steam instead of roast. (This is where a little baking sheet prep comes in: line it with parchment paper! It makes for easy cleanup.)
5. 5. Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized. (This is where you can get creative with your roasting. Check every 5-10 minutes and adjust cooking time depending on how your veggies are doing. You want them perfectly tender but not mushy. If you find some are cooking faster than others, just remove them from the baking sheet and put them on a plate or small bowl). Keep an eye on your oven – every oven is different, so keep your eyes peeled.
6. 6. Once the quinoa is cooked and the vegetables are roasted, it's time to assemble the bowls! Divide the quinoa among four bowls. You can make this recipe for a lot of people if you want. You can always multiply the recipe to suit your needs.
7. 7. Top the quinoa with the roasted vegetables. (You can be creative with how you arrange your veggies, making it look pretty as well as tasting great).
8. 8. Add the diced avocado. (I like to mash the avocado a little bit so some of it mixes in the quinoa but you can leave it diced entirely).
9. 9. Sprinkle with crumbled feta cheese (if using), and chopped fresh parsley. (Fresh parsley adds such a beautiful pop of color, and it really brightens up the dish. You can also experiment with other herbs like cilantro or dill.)
10. 10. And there you have it! Your very own Breakfast Power Bowl with Quinoa and Roasted Vegetables. Enjoy your healthy and delicious breakfast! (I usually add a little bit of hot sauce to mine – it adds a nice kick.)