This savory breakfast bowl combines a quick leek and tomato compote with healthy quinoa and avocado. It's SO easy to make and makes for a fun and delicious change in your morning routine! Also great for meal-prep and lunches to go.
I love how easy and satisfying plant-based bowls are. I'll often meal-prep a few ingredients and sauces so I can wrap up a Mexican buddha bowl or portobello poke bowl within 10 minutes for a quick lunch, and it is always such a hit. But, healthy bowls are SO great for breakfast as well.
And I'm talking about a big large filling bowl. Usually filled with wholesome ingredients that keep me full for a while so I'm not constantly looking for snacks in the morning. And there is just something great about gathering everything in a bowl that's easy to grab to eat at the table, the couch, working desk or even in bed!
I make lots of sweet bowls with fruits for breakfast, but was looking for a savory bowl this time. Something I'll be craving about and even maybe get me out of bed. And one that my husband can generously smother with hot sauce.
So here comes this delicious savory quinoa bowl. Sweet cherry tomatoes are cooked with delicate leeks to a saucy consistency. The compote goes perfectly with quinoa and creamy avocado, such a great way to start the day!
Why you will love this tomato compote quinoa bowl
- Easy to make
- Filling and satisfying
- Perfect for meal-prep
- Easy to customize to what you like
- Great for when you crave savory breakfast
- Healthy and completely plant-based
- SO delicious
What is a tomato compote
You are probably more familiar with sweet fruit compotes, which are made simply by cooking fruits until they are softened and their natural sugars turn into a light syrup.
Tomatoes are technically a fruit and make for a perfect savory version of a compote. During the cooking process, the natural sugar in the tomatoes concentrate and you end up with a sweet and creamy mixture. Try combining warm tomato compote with pasta or other grains or even eat cold on bread or crackers.
Ingredients needed to make this tomato compote breakfast bowl
You will only need wholesome and plant-based ingredients to make this recipe:
- Cherry tomatoes
- Baby spinach
- Spices (paprika, dried basil, salt and pepper)
- Side of bread (optional)
How to make this tomato compote breakfast bowl
If you don't have much time in the morning, then I recommend you cook the quinoa and make the compote ahead of time. Then, you will only have to warm up and build the bowl, which should take about 5 minutes!
First, clean the leeks
The first step is to make sure you clean the leeks very carefully. The dirt finds its way inside the layers of this veggie, so simply rinsing it under water might not be enough.
Simply chop the leeks, then soak it in a bowl filled with cold water. Move the pieces around using your hands making sure you dislodge all the dirt. Then, drain in a colander and dry with a clean towel.
Then, make the tomato compote (15 minutes)
The compote is made in a large pan until you reach a saucy consistency:
First goes the leek, then the spices. When the veggie is softened, add the cherry tomatoes. I like keeping the tomatoes whole so they hold on their shape a little more during cooking. Finally, add the spinach just to wilt it. This whole process should take about 15 minutes.
It's a good time to cook the quinoa while making the compote so everything is ready at the same time.
Build the bowl
There are many different ways to make your bowl, but I like to start with a bed of quinoa. Then, add sliced avocado on the side. Finally, top with the warm tomato compote. You can sprinkle some paprika and red pepper flakes if desired. I also like to serve it with a side of crusty bread to make this savory breakfast bowl even more filling and to use the bread to dip in the compote.
Turn this savory breakfast quinoa bowl into a lunch
The savory nature of this bowl also makes it a perfect lunch. Bring the leftovers to work the day after, but don't forget to warm up the quinoa and tomato compote together before adding the avocado. This bowl is packed with protein (thanks to the quinoa) and good fats (oh hello avocado), so you will be sure to get the energy you need to be productive all afternoon!
Variations to the recipe
This recipe is so easy to customize. You can keep it really simple or go bananas and pack it with more goodness.
- Add more protein: the quinoa is packed with healthy protein, but you can add some more by adding chickpeas to the tomato compote or even tofu scramble.
- Use a different whole grain instead of quinoa: cooked rice, buckwheat, farro or barley would work great in this recipe.
- Add a fresh topping: Sprinkle with vegan yogurt for a tangy flavor or sprinkle with fresh herbs like cilantro or parsley.
- Make it Mexican style with a hint of chili powder and cumin powder while cooking the compote.
- Use other leafy greens like kale, collard greens or mustard greens.
- Make it spicy by adding red pepper flakes when cooking the compote or top with hot sauce at serving
Other breakfast bowls you might like
- Barley and oat breakfast bowl
- Vanilla banana smoothie bowl
- Peach oatmeal smoothie bowl
- Creamy matcha oatmeal
- Strawberry banana smoothie bowl
I hope you will love this savory breakfast bowl as much as we do! If you try it, please leave a comment below and rate the recipe to let us know how it was. Your feedback is so helpful!
Tomato compote and quinoa breakfast bowl
To make the tomato compote
- 1 large leek
- 2 cloves of garlic - crushed
- ½ tsp sweet paprika
- 1 tsp dried basil
- salt and pepper - to taste
- 4 cups cherry tomatoes
- 2 large handfull of fresh baby spinach
To make the bowl
- ¾ cup quinoa
- 1 avocado - peeled and sliced
Make the quinoa
- Rinse the quinoa in a fine mesh colander. Drain well. Transfer to a small pot and add 1 ½ cup of water.
- Cover the pot and bring to a boil on high heat. Once it is boiling, turn down the heat to low and keep cooking, still covered, for about 20 minutes or until all the water is absorbed. Remove from the heat and set aside.
Make the tomato compote
- Discard the dark green part of the leek and slice in about 1 inch width. Soak the pieces of leek into cold water and gently stir around with your hands to remove all the dirt. Drain well in a colander and dry with a towel.
- In a large pan, cook the leeks on medium high heat for about 5 minutes. Add a good pinch of salt and pepper and a small amount of oil or water to prevent the veggie from sticking to the pan.
- Once softened, add the garlic, paprika and basil. Keep cooking for about 2 more minutes while stirring often. Be careful not to let the garlic burn.
- Then, add the cherry tomatoes, 2 tbsp of water and cover. Keep cooking, at medium heat, for about 7 minutes or until the tomatoes are starting to open up. Stir the mixture once in a while. Then, add the spinach and keep cooking a minute or two. At this point, remove the cover and keep cooking until desired consistency (let some of the water evaporate).
Build the bowl
- In 2 bowls, distribute the quinoa, sliced avocado and the tomato-leek compote on top. If desired, add a pinch of paprika, red pepper flakes, sriracha and a side of crusty bread. Enjoy!