Sunny Side Up Veggie Breakfast Bowl
Oh, my dear, come sit at my little kitchen table and warm your hands on this cup of tea while I tell you about one of my favorite morning comforts. The Sunny Side Up Veggie Breakfast Bowl is the kind of dish I’ve turned to when children came home from college, when my husband wanted something bright before heading out to work, and on slow, golden Sundays when the house smelled like cinnamon and possibility. It’s simple, honest, and full of color — just the sort of thing that makes a house feel like home. This bowl carries memories. I remember making a version of it for my little ones after play dates, tucking extra avocado slices into lunchboxes, and teaching a granddaughter how to gently coax an egg into a skillet without breaking the yolk. Once, when a snowstorm kept us all indoors, we made bowls for breakfast, lunch, and dinner for two days straight. We giggled and stacked our bowls like tiny towers of sunshine. That memory warmed us long after the snow melted. Why this dish? Oh, child, it’s nourishing without being fussy. The roasted sweet potato and peppers give you a cozy sweetness, the spinach and tomatoes bring brightness, and that sunny-side-up egg — with a yolk that spills like warm honey — makes everything feel like a hug. It’s the breakfast I reach for when someone needs comforting, when guests need something dependable, or when I just want to send love into the morning. You don’t need any fancy tools or a chef’s degree to make this. Take your time, breathe, and imagine the traditions you’ll start when you share it. And if something doesn’t look exactly like mine, don’t you worry—food made with patience and love is always perfect in its own way.
Ingredients
- 1 cup Cooked quinoa
- 1 small (about 1 cup diced) Sweet potato, peeled and diced
- 1/2 medium Red bell pepper, diced
- 3/4 cup Cherry tomatoes, halved
- 2 cups Baby spinach
- 1/2 medium Avocado, sliced
- 2 large Large eggs
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 clove Garlic, minced
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Ground cumin
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Freshly ground black pepper
- 1 teaspoon Fresh lemon juice
- 2 tablespoons Fresh cilantro or parsley, chopped
- 1 tablespoon Optional: hot sauce or salsa
Instructions
Let's begin with the sweet potato. Warm a tablespoon of olive oil in a medium skillet over medium heat. Add the diced sweet potato and a pinch of salt. Stir occasionally, letting them brown in places — you should hear a gentle sizzle and see little caramelized edges forming. This should take 8–10 minutes. Keep the pan covered for a minute or two if they're stubborn; steam helps them soften.
Now add the red bell pepper and minced garlic to the skillet with the sweet potato. Give everything a good stir, and sprinkle in the smoked paprika and ground cumin. Oh, listen to that aroma — warm and cozy, isn't it? Cook another 3–4 minutes until the peppers soften and the garlic smells fragrant but not browned. Taste and add a pinch more salt if you think it needs it.
While the veggies are finishing, warm your cooked quinoa in a small saucepan with a teaspoon of water over low heat, stirring gently until it’s steaming and fluffy. If you like, add a tiny drizzle of olive oil or a pat of butter for extra comfort — just a whisper, dear.
In a separate skillet, heat the remaining tablespoon of olive oil and the tablespoon of butter over medium-low heat. Crack your eggs into a small bowl one at a time (this helps keep those yolks safe). When the butter is melted and the pan is shimmering but not smoking, gently slide the eggs into the skillet. Lower the heat to medium-low so the whites set slowly and the yolks stay soft. Cover the pan with a lid for 2–3 minutes if you’d like the tops just set while keeping those golden centers runny.
In the veggie pan, add the cherry tomatoes and baby spinach. Toss just until the spinach wilts and the tomatoes are warmed through — bright color, tender leaves. Turn off the heat and squeeze the teaspoon of fresh lemon juice over the veggies, stirring gently. Oh, my dear, your kitchen should be smelling heavenly right now.
Time to assemble. Divide the warm quinoa between two bowls. Nestle the roasted sweet potato and pepper mixture beside it, then spoon the wilted spinach and tomatoes in. Lay the sliced avocado gently on one side. With care, place a sunny-side-up egg on top of each bowl so the yolk is the star in the middle.
Finish with a sprinkle of chopped cilantro or parsley, a crack of fresh black pepper, and a little extra sea salt if you like. Add a splash of hot sauce or a spoonful of salsa if you want some warmth. Sit down, take a deep breath, and break that yolk so it drips over everything like a little golden river. You did it, sweet one.
Cooking Tips
- 💡Nana's Little Note: If your sweet potato pieces are varying sizes, cut the larger ones a touch smaller so everything cooks evenly. No one likes a crunchy surprise in a cozy bowl.
- 💡Nana's Little Note: To get perfectly set whites and runny yolks, keep the heat at medium-low and use a lid for a couple of minutes. Patience is the secret — and a gentle hand.
- 💡Nana's Little Note: If you need to make this ahead, roast the sweet potato and peppers the night before and gently rewarm them. Add the avocado and eggs fresh so the bowl still feels like a warm embrace.
- 💡Nana's Little Note: Don’t have quinoa? Brown rice or cooked farro are splendid stand-ins. I’ve used them all over the years—each brings its own little comfort.
- 💡Nana's Little Note: A tiny pinch of smoked paprika in the avocado or over the egg lifts the whole bowl. It's a grandmother's wink — subtle but very kind.
Nutritional Information
Per serving
My dear, remember that cooking is part comfort, part ritual, and all heart. This Sunny Side Up Veggie Breakfast Bowl is more than a meal — it’s a way to gather your people, slow the morning down, and hand a little warmth to whoever’s lucky enough to sit at your table. Be gentle with yourself, savor the process, and let these small breakfasts become the memories your family will tuck away and remember fondly. Be kind to your body and to your heart — enjoy every single bite.
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