Kick off your mornings with a vibrant Anti-Inflammatory Breakfast Bowl that’s as delicious as it is nutritious. Featuring black beans, roasted vegetables, and nourishing spices, this recipe is designed to fuel your body and promote overall well-being. Perfect for busy mornings or leisurely brunches, this wholesome dish offers a flavorful way to stay energized and healthy throughout the day.
Why You’ll Love This Recipe
This breakfast bowl is more than just a meal—it’s a wellness boost in a bowl. Here’s why it stands out:
- Anti-Inflammatory Power: Packed with ingredients like turmeric, spinach, and black beans, known for their inflammation-fighting properties.
- Nutrient-Dense: Loaded with fiber, protein, vitamins, and minerals to support digestion and energy.
- Customizable: Easily adapt the recipe to suit your dietary preferences or seasonal produce.
- Simple and Quick: Minimal prep time and straightforward steps make this recipe achievable for any morning.
- Perfect for Meal Prep: Make ahead of time for grab-and-go breakfasts during busy weekdays.
If you’re a fan of indulgent comfort food, be sure to explore our Olympics Chocolate Muffins or the unique Tanghulu Recipe for more delicious inspirations.
Ingredients
Main Ingredients
- 1 cup cooked black beans
- 1 medium sweet potato, diced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1 avocado, sliced
- 1 tablespoon fresh cilantro, chopped
Optional Add-Ons
- 1 poached or fried egg
- 2 tablespoons crumbled feta cheese
- 1 teaspoon chia seeds or hemp seeds
Directions
1: Prep the Vegetables
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the diced sweet potato, red bell pepper, zucchini, and cherry tomatoes.
- Drizzle the olive oil over the vegetables and sprinkle with turmeric, smoked paprika, cumin, salt, and pepper. Toss everything together until evenly coated.
2: Roast the Vegetables
- Arrange the seasoned vegetables evenly on a parchment-lined baking sheet, ensuring they are in a single layer for even roasting.
- Place in the oven and roast for 20–25 minutes, giving them a stir midway to ensure uniform cooking. The vegetables should be tender and slightly caramelized.
3: Warm the Black Beans
- Heat the cooked black beans in a small saucepan over low heat.
- Add a splash of water and a pinch of turmeric for enhanced flavor. Stir occasionally to prevent sticking.
4: Sauté the Spinach
- Warm a teaspoon of olive oil in a skillet set over medium heat.
- Add the spinach and sauté for 2–3 minutes until wilted. Remove from heat and set aside.
5: Assemble the Bowl
- Divide the black beans among serving bowls as the base.
- Layer the roasted vegetables and sautéed spinach on top.
- Garnish with avocado slices, fresh cilantro, and any optional add-ons like a poached egg or feta cheese.
6: Serve and Enjoy
- Serve the breakfast bowls warm and savor the delightful combination of flavors and textures.
Why This Recipe Is a Game-Changer
Supports Overall Health
The anti-inflammatory properties of turmeric and the fiber-rich black beans make this recipe a powerhouse for gut health and overall wellness.
Easy to Customize
Whether you’re vegan, vegetarian, or looking to add protein like grilled chicken or tofu, this recipe adapts effortlessly.
Perfect for All Occasions
While it’s labeled as a breakfast bowl, this dish can also work as a hearty lunch or dinner option. Pair it with whole-grain bread or a smoothie for a complete meal.
Discover more customizable healthy breakfast ideas here.
Tips for the Perfect Breakfast Bowl
- Cut Vegetables Evenly: Ensure all vegetables are roughly the same size to promote even roasting.
- Don’t Skip the Seasonings: Spices like turmeric and smoked paprika elevate the flavor and provide health benefits.
- Add Crunch: Sprinkle seeds or nuts like pumpkin seeds for an extra crunch and a dose of healthy fats.
- Prep Ahead: Roast the vegetables and cook the beans in advance to assemble the bowls quickly in the morning.
- Serve Fresh: Enjoy this dish fresh and warm for the best flavor and texture.
Nutritional Information (Per Serving)
- Calories: 330
- Protein: 12g
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 13g
- Sugar: 8g
FAQs
Q: Can I use canned black beans instead of freshly cooked?
A: Yes! Canned black beans are a convenient option. Be sure to rinse and drain them to reduce sodium content.
Q: Which other vegetables can be used effectively in this recipe?
A: Feel free to add or substitute vegetables like broccoli, cauliflower, or Brussels sprouts.
Q: Can I meal-prep this breakfast bowl?
A: Absolutely. Store the roasted vegetables, beans, and spinach separately. Assemble the bowl just before eating to maintain freshness.
Q: What steps can I take to make this dish completely vegan?
A: Simply omit the egg and feta cheese. The bowl is naturally plant-based without these add-ons.
Storage and Reheating
Refrigeration
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
- Warm in a skillet over medium heat or in the oven at 300°F (150°C) until heated through. Avoid microwaving to keep the vegetables’ texture intact.
Variations
- Mexican-Inspired Bowl: Add salsa, lime juice, and a sprinkle of shredded cheese for a Mexican twist.
- Mediterranean Flair: Replace cilantro with parsley and add kalamata olives for a Mediterranean-inspired version.
- Spicy Version: Incorporate jalapeño slices or a drizzle of hot sauce for added heat.
Conclusion
This Anti-Inflammatory Breakfast Bowl with Black Beans and Roasted Vegetables is the ultimate choice for anyone seeking a healthy, flavorful, and satisfying start to their day. The combination of roasted vegetables, creamy avocado, and nutrient-dense black beans ensures you’ll feel nourished and energized. With its anti-inflammatory ingredients and endless customization options, this dish is sure to become a staple in your meal rotation.
For more recipe inspiration, check out Healthy Eating or explore Deliciously Ella.
Anti-Inflammatory Breakfast Bowl with Black Beans and Roasted Vegetables – A Nourishing Start to Your Day
4
servings30
minutes40
minutes300
kcalIngredients
Main Ingredients
1 cup black beans (cooked)
1 medium sweet potato, diced
1 red bell pepper, chopped
1 zucchini, sliced
1/2 cup cherry tomatoes, halved
2 cups fresh spinach leaves
1 tablespoon olive oil
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/2 teaspoon cumin powder
1/4 teaspoon black pepper
1/4 teaspoon salt (adjust to taste)
1 avocado, sliced
1 tablespoon fresh cilantro, chopped
Optional Add-Ons
1 fried or poached egg (optional)
2 tablespoons crumbled feta cheese
1 teaspoon hemp seeds or chia seeds
Directions
- Step 1: Prepare the Vegetables
- Preheat the oven to 400°F (200°C).
- Combine the diced sweet potato, red bell pepper, zucchini, and cherry tomatoes in a bowl.
- Drizzle with olive oil and season with turmeric, smoked paprika, cumin, salt, and black pepper. Toss well to coat.
- Step 2: Roast the Vegetables
- Spread the seasoned vegetables on a baking sheet lined with parchment paper.
- Roast in the oven for 20–25 minutes, stirring halfway through for even cooking.
- Step 3: Heat the Black Beans
- In a small saucepan, warm the cooked black beans over low heat.
- Add a splash of water and a pinch of turmeric for flavor enhancement. Stir occasionally.
- Step 4: Sauté the Spinach
- Heat a teaspoon of olive oil in a skillet over medium heat.
- Add fresh spinach leaves and sauté for 2–3 minutes until wilted. Remove from heat.
- Step 5: Assemble the Bowl
- Place the warmed black beans as the base in a bowl.
- Layer on the roasted vegetables and sautéed spinach.
- Top with avocado slices, fresh cilantro, and optional add-ons like a fried egg or feta cheese.
- Step 6: Serve and Enjoy
- Serve the breakfast bowl warm, and enjoy a flavorful, nutritious start to your day!
