A savory breakfast bowl with broccoli rice, brussels sprouts, sweet potato, avocado and eggs. This is a great way to start the day when you have a little bit of extra time and can easily be made vegan!
I can’t remember if I mentioned this already, but I started a new job about three weeks ago. It’s still with the same company, but a completely different role and work schedule. I now work Monday-Friday, which I’ve never worked in my entire life! The weekends are now spent with my kids and husband, and that means I have to figure out how and when I can do recipe testing and shooting.
It was inevitable that I would take off a few weeks to get used to my new gig, but it’s finally starting to feel more comfortable for me. Hopefully, that means I’ll be blogging more often again and get a new routine down. There will be one more week that’s still a little off because I’ll be in California for 5 days in March! I’m really excited since I’ve never been to the west coast before, and we’ll be busy running around at the Natural Products Expo!
Something else that I should address is that this recipe includes eggs. I share primarily vegan recipes on this blog, but it always felt strange since my family eats eggs on a regular basis. We only buy organic and pasture-raised eggs, and luckily we’re able to get them local, too. I’ll most likely make the recipes easy enough to keep completely vegan, like this one, so that it’s easy for everyone!
If you don’t eat eggs, then the broccoli rice and brussels sprouts are flavorful enough on their own! You can even replace the eggs with tofu, tempeh, or beans – there are so many options to make this vegan-friendly.
On the opposite end, if you do eat eggs, then you can make them hard-boiled, sunny-side up or scrambled instead! I like to cook eggs in coconut oil with a bunch of garlic and spices, but you can cook them however you like!
Broccoli Rice, Brussels Sprouts & Sweet Potato Breakfast Bowl
I like to make this broccoli rice bowl for breakfast when I have some extra time in the morning and I’m craving savory food. It’s really easy to make – you just need to shred the broccoli and brussels sprouts in a food processor or blender and heat through! If you don’t have the right attachments to shred vegetables, then you can cut the brussels sprouts into thin strips (that’s what I did!).
This recipe is great for any meal because it’s full of protein, fiber, healthy fats and a ton of vitamins and minerals. I usually top mine off with hemp seeds, hot sauce, lemon juice, pink salt and pepper. Enjoy!
Vegetarian Broccoli Rice, Brussels Sprouts & Sweet Potato Breakfast Bowl
|Prep:||Cook:||Yield: serves 2 people||Total:|
- half a small head of broccoli, chopped into florets
- roughly 1 lb of brussels sprouts, thinly sliced
- 1 avocado, sliced
- 2 medium-large sweet potatoes
- 2 eggs, hard-boiled
- 5 cloves of garlic, diced
- 1 shallot, diced
- virgin coconut oil
- juice from 1 lemon
- nutritional yeast, to taste
- salt and pepper, to taste
- optional toppings: hemp seeds and hot sauce
- Preheat the oven to 425 F.
- Wash the sweet potatoes, poke with holes and lightly coat in your favorite high-heat oil. Place on a baking sheet and bake for 45-50 minutes or until the potatoes are cooked throughout and fork-tender.
- While the potatoes are baking, add the broccoli and brussels sprouts to a food processor and lightly pulse until everything is shredded and broken down. It should only take a few seconds and you might have to do it in a few batches.
- I usually wait until the potatoes have been in the oven for at least 35 minutes before I start cooking the broccoli rice so everything is finished around the same time.
- To cook the rice, add coconut oil to a large pan over medium heat. Add the diced garlic and shallot and cook for 3 minutes until fragrant.
- Add the brussels sprouts to the pan, a pinch of salt and pepper, and cover to let cook for 5-7 minutes, occasionally stirring.
- Once the brussles sprouts start to soften up, add the broccoli rice, a tablespoon of nutritional yeast and the juice from half a lemon (or the whole lemon if needed), salt, pepper and stir. Cook until the broccoli and brussels sprouts are soft and flavorful, adding more salt and pepper if necessary.
- Once the potatoes are done in the oven, remove and get ready to plate everything.
- In a bowl, add the broccoli and brussels sprouts, then one baked potato, half an avocado, one hard boiled egg, and top with hemp seeds, hot sauce and more lemon juice if desired.
- *You can hard boil or fry two eggs at the same time or wait until everything is already plated and then cook the eggs.*