This Savory Breakfast Bowl is another inspiration from my recent trip to New York. We had it in the same little cafe that I also took the inspiration away from for my Five Minute Vegan Pepita Cilantro Pesto. In fact, we will be using the exact pesto in this dish. They perfectly complement each other. If you have been here for a while, you know I absolutely love a savory breakfast. There is something about having some veggies in the morning, which perfectly fills you up and just gives you really good, stable energy all morning and day. This bowl simply hits all the right spots.
What You Will Find in This Post
- What constitutes a good savory breakfast bowl?
- Why this this Savory Breakfast Bowl good for you
- Easy Swaps and Questions
- How to adjust this recipe to your individual dietary requirements
- Other savory breakfast ideas on the blog
What Constitutes a Good Savory Breakfast Bowl?
A good or even great savory breakfast bowl constitutes a balance of flavor, texture, and nutrition. The base can be anything from potatoes, a form or grain, or greens such as spinach or kale. I kept this recipe grain-free, as most grains contain gluten. We are using lentils and sweet potatoes as a base. Another key ingredient for a bowl is a good amount of protein, which can come from eggs, tofu, tempeh, or said lentils that we are using as a base. If you are eating meat, shredded chicken or salmon can also be great options. Veggies add a lot of texture and color. From peppers, to tomatoes, greens, asparagus, avocado, mushrooms, or courgette. And last but not least, add some sauce, such as pesto or salsa, and what I would dub “sprinklers” on top. Think seeds, cheese, or herbs. All of these elements we will use in this recipe so buckle up for a flavor explosion.
Why Is This Savory Breakfast Bowl Good For You?
There are so many different veggies in this dish that not only add color but are also amazing for your health. Asparagus, for example, is high in vitamin C,A, and K. Tomatoes and sweet potato are also high in beta carotene. Beta carotene is the antioxidant responsible for the bright orange/red color in vegetables. It gets converted into Vitamin A in our bodies. This particular vitamin plays a key role for us, as it is particularly good for our eyesight and may prevent macular damage, particularly as we get older. Of course, all of these veggies, including the lentils, are supercharged with fibre, which is so important for our gut health. Fibre, both the soluble and insoluble kind, are absolutely fantastic for our gut microbiome. Fiber slows down our digestion, allowing us to feel full for longer, but also ensuring that all our waste gets carried out of our digestive tract. In addition, fiber is a great feeding ground for our gut microbriome. Fiber is excellent for our heart health, as it has been shown to reduce blood pressure levels and lowers cholesterol. With all these nutrients – this savory breakfast bowl is the perfect start into your day!
Easy Swaps and Question
I do not have the ingredients on hand in order to make your Five Minute Vegan Pepita Cilantro Pesto. Can I use something else? Yes of course! You can use a store-bought pesto, or make another pesto that you like to make. If pesto is not to your liking, some salsa sauce, pico di gallo, or sriracha sauce should work nicely as well.
I do not have the exact veggies on hand that you use. Can I use other ones? I absolutely love swapping out veggies. These types of recipes are perfect for “clearing out your fridge”. Use what you still have on hand. That way none of your produce gets wasted. In fact, veggies that have slightly gone “stale” and do not contain all of their water content are perfect for recipes like this. It also allows you to have a unique bowl every time.
I do not have canned lentils at hand. What now? You can obviously cook your lentils fresh, I used a can to save on my cooking time. You could also swap in the lentils for chickpeas or black beans. Both also provide a great amount of fiber and protein.
How to adjust this recipe to your individual dietary requirements
This recipe is vegetarian, gluten-free, and nut-free. If you want to make this recipe vegan, swap the egg and feta cheese for some fried tofu or tempeh. You could also use vegan feta.
Other Savory Breakfast Ideas on the Blog
Savory breakfasts or brunches are one of my absolute favorites, so naturally, there is a lot on the blog in relation to this. Be sure to try out the following:
- A community favorite – Garlicky Smashed White Beans on Toast
- Garam Masala Omelette
- Easy Green Shakshuka with Pesto
- Gluten-free Vegetable Frittata
- Breakfast Tortillas
And that is it for this week. I hope you enjoy this delicious Savory Breakfast Bowl as much as we do over here. It truly is a great start into your day and it makes a fabulous leftover lunch or dinner, so feel free to definitely double up the recipe! Enjoy!
Savory Breakfast Bowls
4
servings15
minutes25
minutes35
minutesWith this Savory Breakfast Bowl deliciousness meets loads of veggies for a super-charged and satisfying start into your day. Enjoy!
Ingredients
500 gr. sweet potatoes
1 tsp oil for frying
1 small red onion
250 gr. mushrooms
1 can lentils (ca. 280 gr. cooked)
400 gr. asparagus
200 gr. cherry tomatoes
Salt, pepper and chili flakes to taste
- For the topping
Sprinkled feta cheese
Fried eggs
How to
- Wash and cut the sweet potato into small cubes. Add to a casserole dish or medium-sized pot with water, season with salt and bring to a boil. Let simmer for ca. 12 minutes, until you can piece them with a knife or fork. Drain the water and set the sweet potatoes aside
- Meanwhile, cut the red onion into thin stripes. Wash and cut the mushrooms into quarters, and wash and cut the asparagus into bite-sized pieces. Be sure to trim off the end from the asparagus. Once the sweet potatoes are done, add the pot back to medium-high heat, heat the olive oil and fry off the onion, mushrooms, and asparagus for ca. 10 minutes with a little bit of salt. The mushrooms should release some water that allows everything else to cook along nicely. If not, add a tiny bit of water to the bottom of the pan. When everything is golden and slightly charred from the outside, your veggies will be done. Finally, add the drained lentils into the pot, along with the sweet potato, mix well and Season with salt, pepper, and chili flakes
- Whilst the onion, mushrooms, and asparagus is cooking, be sure to wash and cut the cherry tomatoes into halves or quarters. You can add them to the plate last
- For the topping
- Fry off some eggs sunny or tofu/tempeh to add on top. Add a generous amount of this Five Minute Vegan Pepita Cilantro Pesto and feta cheese (if wished). Serve immediately and enjoy!
