Some of the best recipes in my repertoire were born out of wanting to recreate a dish I just can’t stop ordering at a restaurant. This breakfast bowl is exactly one of those. On many Sunday mornings, after church, my family heads to the Burlingame Farmers’ Market – and we almost always stop at Café Central for breakfast first, which is conveniently located right next door to the year-round market. I’ve ordered their breakfast bowl more times than I can count, and I finally decided it was time to figure it out at home.
What I love about this bowl is that it works with ingredients I almost always have on hand. The quinoa and roasted veggie base comes together on a sheet pan and makes enough for four generous servings, which means wonderful leftovers for the rest of the week – just fry a couple of eggs when you’re ready to eat. If you have a ripe avocado, add it; it brings a nice dose of healthy fat that rounds out the bowl beautifully. But it’s plenty satisfying without it.
This bowl is also a perfect example of how I structure most of my meals – built around protein, fiber, and healthy fats. It’s a simple formula, but it’s one I come back to again and again because it genuinely works. Eating this way has made me healthier, and I find it makes healthier eating easier for everyone because it takes the guesswork out of the equation. You get protein from the eggs, quinoa, and feta; fiber and important vitamins and minerals from the roasted vegetables and arugula; and healthy fats from the olive oil and avocado if you add it. A squeeze of fresh lemon at the end brightens the whole thing up and ties everything together. For the pesto, I love Bolani’s cilantro pesto or Kirkland’s basil pesto – both are great options and make this bowl truly weekday-morning friendly.
I hope this becomes a regular in your breakfast rotation.
Warmly,
Christina
Roasted Veggie and Quinoa Breakfast Bowl with Pesto and Feta
Ingredients
For the quinoa and roasted vegetables
- 1 cup tri-color quinoa
- 2 cups water or chicken or vegetable broth
- 8 oz cremini mushrooms sliced
- 1 cup cherry tomatoes
- 1 small red onion finely diced
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt o
- Freshly ground black pepper
- 2 cups fresh arugula
For serving (per bowl)
- 2 large eggs
- 1 tsp extra virgin olive oil
- 2 tbsp basil or cilantro pesto store-bought works great — Kirkland basil pesto or Bolani cilantro pesto are favorites
- 1 oz feta cheese crumbled (about ¼ cup)
- small handful of fresh cilantro roughly chopped
- Pinch red chili flakes
- lemon wedge
- ½ avocado sliced (optional but highly recommended)
Instructions
Cook the quinoa:
- Rinse quinoa well under cold water. Combine with water or broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 13-15 minutes until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Roast the vegetables:
- Preheat oven to 400°F. Spread sliced mushrooms, cherry tomatoes, and red onion on a parchment-lined sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread into an even layer and roast for 20-25 minutes, until mushrooms are golden and tomatoes are slightly blistered.
Combine and wilt the arugula:
- Remove the sheet pan from the oven. Scatter the cooked quinoa over the roasted vegetables and add the arugula. Toss gently – the residual heat will lightly wilt the arugula. Taste and adjust salt and pepper as needed.
Fry the eggs:
- Heat a small skillet over medium heat and add a drizzle of olive oil. Crack in 2 eggs and cook sunny-side up until the whites are set and the yolks are cooked to desired doneness. Season with salt and a pinch of red chili flakes.
Assemble the bowl:
- Spoon a generous portion of the quinoa and vegetable mixture into a bowl. Slide the eggs on top, then add a spoonful of pesto, crumbled feta, and fresh cilantro. Add avocado if using. Finish with a squeeze of fresh lemon and serve immediately.