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A vibrant bowl of quinoa topped with soft-boiled eggs, roasted broccoli, beets, and squash, drizzled with a creamy sauce. A perfect example of healthy breakfast ideas.

Roasted Vegetable and Egg Breakfast Bowls with Tahini Dressing

Enjoy these hearty and flavorful breakfast bowls featuring roasted acorn squash, beets, broccoli, quinoa, black beans, and perfectly cooked eggs, all drizzled with a creamy tahini dressing. These bowls are designed for busy individuals and families seeking nutritious and delicious make-ahead breakfast options.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 minutes
Total Time 52 minutes
Servings: 6 bowls
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 small acorn squash peeled, seeded and coarsely chopped (about 4 cups)
  • 2 small red beets peeled and cubed (¾-inch; about 2 cups)
  • 4 tablespoons extra-virgin olive oil divided
  • 1.5 teaspoons salt divided
  • 0.75 teaspoons ground cumin divided
  • 0.75 teaspoons smoked paprika divided
  • 0.75 teaspoons pepper divided
  • 1 medium head broccoli cut into florets (1½-inch; about 4 cups)
For the Bowls
  • 6 large eggs
  • 3 cups cooked quinoa
  • 1 (15-ounce) can no-salt-added black beans rinsed
For the Tahini Dressing
  • 6 tablespoons tahini
  • 1/4 cup lemon juice from 2 lemons
  • 2 tablespoons water
  • 2 cloves garlic grated
  • 0.25 teaspoons salt

Equipment

  • Oven
  • Large rimmed baking sheet
  • Medium saucepan
  • Medium bowl
  • Small bowl

Method
 

  1. Preheat your oven to 425°F (220°C) with racks in the top and bottom third positions. On a large baking sheet, toss the chopped acorn squash and cubed beets with 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of cumin, ½ teaspoon of smoked paprika, and ½ teaspoon of pepper until evenly coated. Spread the vegetables in an even layer on the baking sheet. Roast on the bottom oven rack for about 30 minutes, stirring once, until lightly browned and tender.
  2. Meanwhile, on another large baking sheet, toss the broccoli florets with the remaining 2 tablespoons of olive oil, ½ teaspoon of salt, and the remaining ¼ teaspoon each of cumin, smoked paprika, and pepper until evenly coated. Spread the broccoli in an even layer. Roast on the top oven rack for about 15 minutes, until browned and tender.
  3. While the vegetables are roasting, bring a medium saucepan of water to a boil over high heat. Prepare a medium bowl of ice water next to the stove. Gently lower 6 large eggs into the boiling water using a spoon. Reduce the heat as needed to maintain a steady simmer. Simmer the eggs for 6 minutes, stirring occasionally. Transfer the eggs to the ice bath and let them cool for 2 minutes. Drain the eggs and set them aside.
  4. In a small bowl, whisk together 6 tablespoons of tahini, ¼ cup of lemon juice, 2 tablespoons of water, the grated garlic, and ¼ teaspoon of salt until the dressing is creamy and smooth.
  5. In a medium bowl, stir 3 cups of cooked quinoa with the remaining ¼ teaspoon of salt. Divide the quinoa among 6 bowls. Top each bowl with rinsed black beans, the roasted squash and beet mixture, and the roasted broccoli. Peel the cooled eggs, discard the shells, cut each egg in half lengthwise, and place them on top of the breakfast bowls. Drizzle each bowl with the prepared tahini dressing.

Notes

These breakfast bowls are excellent for meal prepping. Roast the vegetables and cook the quinoa ahead of time. Store the components separately in the refrigerator and assemble the bowls just before serving. The tahini dressing can also be made in advance and stored in an airtight container.

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