Name: Vegan Mushroom Breakfast Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Vegan
Ingredients: 1 cup cremini mushrooms, sliced; ½ cup quinoa, rinsed; 1 cup water or vegetable broth; 1 ripe avocado, sliced; 2 cups baby spinach; ½ cup cherry tomatoes, halved; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tbsp lemon juice; 1 tbsp nutritional yeast (optional); Salt and pepper to taste; 2 tbsp toasted sunflower seeds (optional, for garnish)

This Vegan Mushroom Breakfast Bowl is a hearty, nutrient-packed dish featuring savory mushrooms, creamy avocado, and vibrant greens. Perfect for a wholesome breakfast or brunch, it’s customizable, quick to prepare, and bursting with flavors that will energize your morning while keeping it plant-based and satisfying.

Why You’ll Love This Recipe

This Vegan Mushroom Breakfast Bowl is a game-changer for anyone seeking a delicious, plant-based start to their day. It’s packed with umami-rich mushrooms, creamy avocado, and nutrient-dense greens, offering a perfect balance of flavors and textures. The recipe is quick, taking under 30 minutes, making it ideal for busy mornings or leisurely brunches. It’s also incredibly versatile—swap ingredients to suit your pantry or preferences without sacrificing taste. Whether you’re a vegan veteran or just exploring plant-based meals, this bowl is satisfying, wholesome, and visually stunning, ensuring you feel nourished and energized. Plus, it’s a great way to incorporate more vegetables into your breakfast routine!

Recipe Tips and Tricks

Toast the Quinoa: Rinse and toast the quinoa in a dry pan before cooking to enhance its nutty flavor.
Mushroom Searing: Cook mushrooms in a single layer without overcrowding to achieve a golden, crispy edge.
Avocado Ripeness: Use ripe but firm avocados for easy slicing and a creamy texture that holds its shape.
Season Generously: Don’t skimp on spices like smoked paprika or garlic powder to elevate the savory profile.
Prep Ahead: Cook quinoa and sauté mushrooms in advance to cut down on morning prep time.
Add Crunch: Sprinkle toasted seeds or nuts for extra texture and protein.
Warm the Bowl: Serve in a pre-warmed bowl to keep the dish cozy and inviting.

Yield: Serves 2

Vegan Mushroom Breakfast Bowl

Savory Vegan Mushroom Breakfast Bowl with quinoa, avocado, and spinach—healthy, quick, and bursting with flavor for a perfect morning.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

1 cup cremini mushrooms, sliced
½ cup quinoa, rinsed
1 cup water or vegetable broth
1 ripe avocado, sliced
2 cups baby spinach
½ cup cherry tomatoes, halved
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tbsp lemon juice
1 tbsp nutritional yeast (optional)
Salt and pepper to taste
2 tbsp toasted sunflower seeds (optional, for garnish)

Instructions

Rinse and Toast Quinoa: Rinse quinoa under cold water to remove bitterness. In a small saucepan, toast quinoa over medium heat for 2-3 minutes until fragrant, stirring frequently.
Cook Quinoa: Add 1 cup water or vegetable broth to the saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 12-15 minutes until fluffy. Set aside.
Prepare Mushrooms: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer, ensuring they don’t overlap.
Sauté Mushrooms: Cook mushrooms for 5-7 minutes, stirring occasionally, until golden and slightly crispy. Season with salt, pepper, and smoked paprika.
Add Aromatics: In the same skillet, add another 1 tbsp olive oil, diced onion, and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Combine Veggies: Add cherry tomatoes to the skillet and cook for 1-2 minutes until just softened. Remove from heat.
Wilt Spinach: Place baby spinach in a large mixing bowl. Add warm mushroom mixture and toss gently to slightly wilt the spinach.
Assemble Bowls: Divide cooked quinoa between two bowls. Top with the mushroom-spinach mixture, spreading it evenly.
Add Avocado and Lemon: Arrange avocado slices on top of each bowl. Drizzle with lemon juice for a bright, fresh flavor.
Garnish and Serve: Sprinkle with nutritional yeast and toasted sunflower seeds (if using). Serve warm and enjoy your vibrant, hearty breakfast!

Notes

For a creamier texture, mash half the avocado into the quinoa before topping with slices.
Adjust seasoning to taste, as mushrooms can vary in flavor intensity.
If allergic to nuts, ensure sunflower seeds are processed in a nut-free facility.
Use fresh, high-quality ingredients for the best flavor and visual appeal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 445Total Fat 34gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 28gCholesterol 0mgSodium 1012mgCarbohydrates 32gFiber 12gSugar 5gProtein 11g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Cremini Mushrooms: These provide a meaty texture and rich umami flavor; button or shiitake mushrooms work too.
Quinoa: A protein-packed base that’s gluten-free and adds a subtle crunch when toasted.
Avocado: Adds creaminess and healthy fats; choose ripe avocados for the best texture.
Baby Spinach: Fresh, nutrient-dense greens that wilt slightly when mixed with warm ingredients.
Cherry Tomatoes: Bright, juicy pops of flavor; opt for ripe, in-season tomatoes for sweetness.
Garlic and Onion: Essential aromatics that deepen the savory profile of the mushrooms.
Olive Oil: Used for sautéing; extra virgin olive oil adds a rich, fruity note.
Smoked Paprika: Imparts a smoky depth; regular paprika can substitute but won’t have the same intensity.
Lemon Juice: Brightens the dish and balances the richness of avocado and mushrooms.
Nutritional Yeast: Optional, but adds a cheesy, nutty flavor for extra depth.

Variations and Substitutions

Grain Swap: Replace quinoa with farro, brown rice, or couscous for a different texture or flavor profile.
Mushroom Variety: Try shiitake, oyster, or portobello mushrooms for unique flavors and textures.
Greens Options: Swap spinach for kale, arugula, or Swiss chard based on preference or availability.
Protein Boost: Add chickpeas, tofu, or tempeh for extra protein and heartiness.
Spice It Up: Incorporate chili flakes, cayenne, or fresh herbs like thyme for a flavor twist.
Avocado Alternatives: Use hummus or mashed sweet potato for a creamy element if avocados aren’t available.
Nut-Free Crunch: Replace nuts with sunflower seeds or pepitas for allergies or cost savings.
Low-Carb Option: Skip the quinoa and double up on greens or add cauliflower rice.
Tomato Swap: Use sun-dried tomatoes or roasted red peppers for a more intense flavor.
Seasoning Variations: Experiment with za’atar, cumin, or Italian seasoning for a different cultural flair.

Storage Options

Refrigerator: Store assembled bowls (without avocado) in airtight containers for up to 3 days. Add avocado fresh when serving to avoid browning.
Freezer: Cooked quinoa and sautéed mushrooms can be frozen separately for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Warm quinoa and mushrooms in a microwave or skillet; add fresh greens and avocado after reheating to maintain texture.
Meal Prep: Prepare components (quinoa, mushrooms, chopped veggies) in advance and assemble bowls fresh each morning for quick meals.