Hello, I’m Jenny! Today, I’m thrilled to share a vibrant and nutritious recipe for an Edamame and Roasted Veggie Breakfast Bowl. This colorful bowl is packed with plant-based protein and fresh vegetables, making it a fantastic way to start your day. It’s not only delicious but also incredibly healthy.
I love enjoying this breakfast bowl on lazy Sunday mornings. It’s become a family favorite because it’s easy to prepare and bursting with flavors. The combination of roasted veggies and edamame provides a satisfying crunch and a boost of energy to kickstart your day.
Number of servings: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Cuisine: Vegan
Ingredients
- 1 cup shelled edamame (fresh or frozen)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, sliced
- 1 cup cooked quinoa
- Fresh cilantro for garnish (optional)
Equipment/Utensils
- Baking sheet
- Large mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing spoon
Preparation Steps
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Veggies: In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, zucchini, and red onion.
- Season and Roast: Add 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Toss the vegetables until they are evenly coated. Spread them out on a baking sheet.
- Roast Vegetables: Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- Cook Edamame: While the veggies are roasting, cook the edamame according to the package instructions. If using frozen edamame, boiling for 5 minutes usually works well.
- Assemble Bowls: Once the vegetables are roasted, divide the cooked quinoa among four bowls. Top each bowl with a portion of roasted vegetables and cooked edamame.
- Add Avocado: Slice the avocado and place a few slices on each bowl.
- Garnish and Serve: Garnish with fresh cilantro if desired. Serve warm and enjoy!
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 30% of the Daily Value (DV)
- Vitamin C: 150% of the DV
- Calcium: 8% of the DV
- Iron: 15% of the DV
- Magnesium: 20% of the DV
This Edamame and Roasted Veggie Breakfast Bowl is a delicious and nutritious way to fuel your morning. It’s easy to customize with your favorite veggies and grains, and it provides a great balance of protein, fiber, and healthy fats. Give it a try and brighten up your breakfast routine!
Edamame and Roasted Veggie Breakfast Bowl
I love enjoying this breakfast bowl on lazy Sunday mornings. It’s become a family favorite because it’s easy to prepare and bursting with flavors. The combination of roasted veggies and edamame provides a satisfying crunch and a boost of energy to kickstart your day.
Ingredients
- 1 cup shelled edamame fresh or frozen
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 zucchini diced
- 1 red onion diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado sliced
- 1 cup cooked quinoa
- Fresh cilantro for garnish optional
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Veggies: In a large mixing bowl, combine the diced red bell pepper, yellow bell pepper, zucchini, and red onion.
- Season and Roast: Add 2 tablespoons of olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Toss the vegetables until they are evenly coated. Spread them out on a baking sheet.
- Roast Vegetables: Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.
- Cook Edamame: While the veggies are roasting, cook the edamame according to the package instructions. If using frozen edamame, boiling for 5 minutes usually works well.
- Assemble Bowls: Once the vegetables are roasted, divide the cooked quinoa among four bowls. Top each bowl with a portion of roasted vegetables and cooked edamame.
- Add Avocado: Slice the avocado and place a few slices on each bowl.
- Garnish and Serve: Garnish with fresh cilantro if desired. Serve warm and enjoy!
Notes
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 17g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 30% of the Daily Value (DV)
- Vitamin C: 150% of the DV
- Calcium: 8% of the DV
- Iron: 15% of the DV
- Magnesium: 20% of the DV
