Why You’ll Love Farmers Market Vegan Breakfast Bowl Recipe

I enjoy this recipe because it’s wholesome, flexible, and full of texture and flavor. I like how the roasted vegetables bring warmth, while the tahini dressing adds creaminess without heaviness. It’s a breakfast I can also enjoy for lunch, especially when I want something filling yet light.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Base:
1 cup quinoa: Quinoa is a protein-rich grain that makes a hearty base for the bowl. It’s also naturally gluten-free and full of fiber.
1 tablespoon olive oil: For roasting the vegetables and adding a touch of richness to the dish.
1 medium sweet potato: Peeled and cubed. Sweet potatoes are packed with vitamins, fiber, and antioxidants.
1 cup broccoli florets: Packed with vitamin C and fiber, broccoli adds a delightful crunch to the dish.
1 red bell pepper: Sliced into thin strips for a burst of color and sweetness.
1 tablespoon soy sauce: Adds depth of flavor to the roasted vegetables.
1 teaspoon ground cumin: To give the vegetables a warm, earthy flavor.
Salt and pepper: To taste.

For the Toppings:
1 cup cooked chickpeas: Chickpeas are an excellent source of plant-based protein and fiber.
1 avocado: Sliced. Avocado adds healthy fats and creaminess to the bowl.
1/4 cup pumpkin seeds: Toasted for a crunchy texture and added nutrients.
2 tablespoons tahini: For a creamy dressing that brings all the elements of the bowl together.
1 tablespoon lemon juice: To brighten up the tahini dressing.
Fresh herbs (parsley, cilantro, or mint): Chopped for added flavor and freshness.
Sriracha or hot sauce (optional): For a spicy kick.

Optional Variations:
Spinach or kale: You can swap out the broccoli for spinach or kale for added greens.
Other vegetables: Feel free to add seasonal vegetables like zucchini, cauliflower, or Brussels sprouts for variety.
Quinoa alternatives: If you prefer, you can substitute quinoa with brown rice, farro, or couscous for a different texture.

Directions

I begin by preheating the oven to 400°F and lining a baking sheet with parchment paper. I wash, peel, and cube the sweet potato, then place it on the baking sheet along with the broccoli florets and sliced red bell pepper. I drizzle the olive oil over the vegetables, sprinkle them with cumin, salt, and pepper, and toss everything together until evenly coated.

I roast the vegetables for about 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and the broccoli and peppers are slightly caramelized at the edges.

While the vegetables roast, I rinse the quinoa thoroughly under cold water. I combine the quinoa with 2 cups of water in a pot, bring it to a boil, then reduce the heat, cover, and let it simmer for 12 to 15 minutes until the water is absorbed. I remove it from the heat, let it sit covered for 5 minutes, and fluff it with a fork.

I prepare the chickpeas by draining and rinsing them, then sautéing them briefly with a little olive oil, cumin, and salt until warmed and lightly crispy. I slice the avocado and whisk together the tahini, lemon juice, salt, and water to make a smooth dressing.

To assemble, I start with a base of quinoa, then add the roasted vegetables, chickpeas, avocado slices, and pumpkin seeds. I drizzle the tahini dressing over the top and finish with fresh herbs.

Servings and Timing

I usually make this recipe to serve 4 people. The prep time is about 15 minutes, the cook time is around 25 minutes, and the total time comes out to approximately 40 minutes.

Variations

I like switching up the vegetables based on what I have on hand or what’s in season. Sometimes I use kale instead of broccoli, or add roasted cauliflower or zucchini. When I want a different base, I swap quinoa for brown rice or farro, which changes the texture while keeping the bowl hearty.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. I usually reheat the quinoa, vegetables, and chickpeas gently in the microwave or on the stovetop, and add fresh avocado and dressing just before serving.

FAQs

Can I make this bowl ahead of time?

I often prepare the components in advance and assemble the bowl right before eating.

Is this recipe gluten-free?

I keep it gluten-free by using quinoa and gluten-free soy sauce.

Can I eat this cold?

I enjoy it warm, but it also tastes great cold, especially for meal prep.

What can I use instead of tahini?

I sometimes use almond butter or cashew butter for a similar creamy texture.

How do I keep the avocado from browning?

I slice the avocado just before serving or toss it lightly with lemon juice.

Can I skip roasting the vegetables?

I prefer roasting for flavor, but steaming or sautéing works in a pinch.

Is this filling enough for breakfast?

I find it very filling thanks to the quinoa, chickpeas, and healthy fats.

Can I add more protein?

I sometimes add tofu or tempeh when I want extra protein.

What herbs work best?

I like parsley, cilantro, or mint depending on my mood.

Is this bowl good for meal prep?

I make it often for meal prep because the ingredients hold up well for several days.

Conclusion

I love this Farmers Market Vegan Breakfast Bowl because it’s colorful, nourishing, and adaptable to whatever I have in my kitchen. It’s a recipe I return to again and again when I want something wholesome that still feels exciting and fresh.