These healthy breakfast bowls make an easy, absolutely delicious, meal prep! Packed with nourishing foods, these bowls will have you feeling your best all morning long, while satisfying all of your breakfast cravings! These make-ahead bowls are totally customizable, but have avocado, roasted breakfast potatoes, eggs, veggies, and pickled onion come together to create a hearty, filling and balanced breakfast!
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Why you’ll love these healthy breakfast bowls
I love a savory breakfast bowl! This one is super filling, hearty, and the best way to start the day (although it’s great for lunch or dinner, too!). There’s something reallyyyy good about breakfast for dinner 😉
- Healthy breakfast bowls are packed with protein!
- Full of heathy fats & fiber to keep your blood sugar balanced.
- Nutrient dense, packed with nourishing ingredients.
- Breakfast bowls can be meal prepped/made ahead of time for busy mornings!
- They make great on-the-go breakfasts.
- Breakfast bowls can be made vegan by swapping scrambled tofu for the eggs!
These are so easily customizable. You can add some dairy-free or regular cheese, top your bowls with some hot sauce or salsa, or even add some turkey bacon or sprinkle of hemp seeds for extra protein. Feel free to switch up your spices, too! Everything bagel seasoning, truffle salt, and red chili flakes are my favorite!
How to make healthy breakfast bowls
Full instructions & measurements will be in the recipe card below.
Equipment
This sheet pan breakfast can be made on a large, regular sheet pan, however, I couldn’t recommend this Better Baker Set more! It has completely changed the meal prep game for me, as you can cook 4 different things all at the same time, in different silicone trays! You can even make baked oats, banana bread, etc. in them. They have so many more uses than just meal prep. They’re also beautiful – the neutral color fits with any kitchen aesthetic!
I also used the Craving’s Perfect Pan to cook/prep my soft-boiled eggs for my breakfast bowls. I use it daily!
Ingredients
- Quality olive or avocado oil
- Seasonings of choice: I like everything bagel seasoning, sea salt, garlic powder, red chili flakes, and pepper.
- Red, sweet, russet, or yellow potatoes: Use whatever potatoes you like best! I used red.
- Eggs: You can also make scrambled tofu instead for a vegan option!
- Veggies: Kale, grape tomatoes, and avocado are my favorite.
- Pickled red onions: You can use store-bought or make your own quick onions! I’ll leave a recipe for these in the recipe card below.
Topping options:
- Salsa, dairy-free or regular cheese like feta or cheddar, micro-greens
Steps to make breakfast bowls
- Roast the potatoes: You’ll start by tossing the diced potatoes in oil and seasoning. Add them to your silicone tray or on one side of a large sheet pan. Bake them at 400F for 25-30 minutes. The veggies don’t take as long to cook, so we’ll add these after the 25-30 min mark.
- While the potatoes are roasting, prepare the veggies. Toss the chopped kale, peppers, onion, and grape tomatoes in a little olive oil and seasoning. I kept my peppers and onions separate from the kale and tomatoes, but only for aesthetic reasons! Add them to one of the larger silicone trays OR wait to place them on the sheet pan. After 25-30 minutes, add the silicone tray to the sheet pan (if using the better baker set) or place the veggies on your sheet pan, next to the potatoes. Toss the potatoes, then return the pan to the oven for 10-15 minutes until the veggies have softened and the potatoes are crispy.
- While the potatoes and veggies are cooking, cook the eggs: Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 6 minutes for a runnier egg yolk or 7-8 mins for a firmer egg.
- Assemble the bowls: Add the kale and tomatoes to each of your bowls, followed by some of the onion and pepper mixture, and some potatoes. Top with 2-3 eggs each, some fresh sliced avocado, fresh feta or cheese (dairy-free or regular), and a sprinkle of red chili flakes. I like to add some pickled red onion or sauerkraut for some tang! You can also add salsa or hot sauce, but if meal prepping, I like to keep these on the side to keep the other ingredients from getting soggy.
Tips, serving suggestions, & FAQ’s
- Can breakfast bowls be made egg-free/vegan? Yes! I have a tofu scramble breakfast bowl that is delicious. You can also make this recipe and instead of adding eggs, just use scrambled tofu!
- How to make healthy breakfast without eggs: You can swap out the eggs and use turkey bacon, healthy/quality chicken or grass-fed beef sausages, etc. You can also serve a savory breakfast bowl with a side of greek yogurt or coconut yogurt with some protein powder mixed in for extra protein!
- How to meal prep breakfast bowls: After baking and preparing all of the components, add a little of each to four separate meal prep containers or glass Tupperware. Add eggs, fresh avocado, and any other toppings you’d like on top of each. Place the lids on, store in the fridge, and reheat upon eating!
- How to keep avocado from browning: You can add the avocado when meal prepping or wait to add fresh avocado upon serving/eating. If you want to fully prep these and add the avocado at that time, you can rub lemon juice on the slices to keep them from browning!
More breakfast recipes to try
- Breakfast crumble
- Tofu scramble breakfast bowl
- Strawberry chia overnight oats
- Lemon blueberry chia pudding with yogurt
- Strawberry cheesecake yogurt parfait
- Vegan cookie dough protein smoothie
- Cinnamon roll protein shake
Healthy Breakfast Bowls
Ingredients
Roasted potatoes
- 3 cups cubed red, gold, or russet potatoes
- 1 tbsp olive oil
- seasonings: sprinkle of sea salt, pepper, garlic powder, everything bagel seasoning
Eggs
- 8-12 eggs *depending if you want to do 2 or 3 eggs per bowl.
Vegetables
- 1 large bunch kale
- 20 grape tomatoes *ish! you can use more/less. It's about 5-6 grape tomatoes per bowl.
- 2 large bell peppers, sliced thin fajita style or cubed
- 3/4 medium red onion sliced thin
- spray avocado or olive oil *can also use 1 tbsp oil
- seasonings of choice: I like sea salt, garlic powder, & pepper
For topping (all optional)
- 1 large sliced avocado * about 1/4 avocado per bowl
- salsa or hot sauce
- red chili flakes
- dairy-free or regular cheese *feta or shredded cheddar
Instructions
- Roast the potatoes: You'll start by tossing the diced potatoes in oil and seasoning. Add them to your silicone tray or on one side of a large sheet pan. Bake them at 400F for 25-30 minutes. The veggies don't take as long to cook, so we'll add these after the 25-30 min mark.While the potatoes are roasting,
- prepare the veggies. Toss the chopped kale, peppers, onion, and grape tomatoes in spray olive oil/avocado oil or a little regular olive oil and seasoning. I kept my peppers and onions separate from the kale and tomatoes, but only for aesthetic reasons! Add them to one of the larger silicone trays OR wait to place them on the sheet pan.
- After 25-30 minutes, add the silicone tray to the sheet pan (if using the better baker set) or place the veggies on your sheet pan, next to the potatoes. Toss the potatoes, then return the pan to the oven for 15 minutes until the veggies have softened and the potatoes are crispy.
- While the potatoes and veggies are cooking, cook the eggs: Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 6 minutes for a runnier egg yolk or 7-8 mins for a firmer egg.
- If you want your potatoes crispier or the veggies to cook longer, simply cook them longer to your liking!
- Assemble the bowls: Add the kale and tomatoes to each of your bowls, followed by some of the onion and pepper mixture, and some potatoes. Top with 2-3 eggs each, some fresh sliced avocado, fresh feta or cheese (dairy-free or regular), and a sprinkle of red chili flakes.
- I like to add some pickled red onion or sauerkraut for some tang! You can also add salsa or hot sauce, but if meal prepping, I like to keep these on the side to keep the other ingredients from getting soggy.
