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Overhead shot of breakfast bowl with a gold fork on a marble background

Vegetarian Breakfast Bowl with Hummus

These healthy, savoury breakfast bowls are a great make ahead recipe perfect for busy weekday mornings. Made with quinoa, kale and roasted butternut squash all topped off with a boiled egg. 
Course Breakfast
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 475kcal


  • 1/2 Butternut Squash peeled and chopped
  • 4 tbsp Hummus
  • 100 g Kale chopped
  • 100 g Quinoa cooked
  • 2 Eggs boiled to your liking


  • 50 g Hazelnuts
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 2 tbsp Sesame Seeds


  • Heat the oven to 200°C/400°F. Spread the squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 30 minutes until soft.
  • Heat a drizzle of olive oil in a frying pan and saute the kale just before the squash is finished roasting for a couple of minutes until bright green. Season well.
  • Boil the eggs to your liking. Spread a smear of hummus in a bowl, top with half the squash, kale, quinoa, a boiled egg, and a sprinkling of dukkah.

To make the dukkah

  • Put all the ingredients on a baking sheet and put in the oven for 6-8 minutes then transfer to a blender and pulse a few times until chopped. Store in an airtight jar.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 475kcal | Carbohydrates: 67g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 163mg | Sodium: 212mg | Potassium: 1443mg | Fiber: 11g | Sugar: 4g | Vitamin A: 25200IU | Vitamin C: 99.9mg | Calcium: 358mg | Iron: 9.5mg