Looking for a hearty and nutritious breakfast that’s packed with protein and flavor? This Lentil & Leek Breakfast Bowl with Quinoa is the perfect way to start your day!
Featuring roasted delicata squash, savory leeks, and a blend of black lentils and quinoa, this recipe offers a delicious mix of textures and wholesome ingredients to fuel your morning. Topped with perfectly cooked eggs, it’s a satisfying, gluten-free option that’s easy to customize and loaded with nutrients. Ideal for meal prep or a weekend brunch, this bowl will become your new go-to for balanced, cozy breakfasts.
The Inspiration
I’m always on the hunt for new ways to make breakfast more exciting and protein-packed, and this Lentil & Leek Breakfast Bowl checks all the boxes! The inspiration came during a recent trip to the Columbia River Gorge with my parents. We stopped in Hood River, OR, at Riverside restaurant, where the views were absolutely unreal. The food was just as good as the scenery, and after days of tracking down the best gluten-free fried chicken spots in Portland (worth every bite!), I was definitely ready for a veggie-packed meal. I ordered their Riverside Breakfast Bowl, and it was loaded with flavor and nutrients—a total refresh. I left knowing I wanted to recreate something like it at home.
This recipe isn’t an exact replica, but it captures that same feel of a nourishing, hearty breakfast that leaves you feeling good. The mix of lentils, quinoa, and eggs makes it protein-packed, while the roasted delicata squash and leeks bring a satisfying, savory depth. It’s been such a tasty option to have on hand for breakfast, and it’s perfect for meal-prepping when you need something quick but filling.
If you’re looking for another nutrient packed breakfast, try my Veggie Packed Sweet Tart Smoothie.
Kitchenware you’ll need:
- Mixing Bowls: I like to use mixing bowls for coating my squash in oil and spices, before adding to the baking sheet!
- Skillet: For your hash and eggs! I love a non-toxic skillet like this Caraway pan.
- Cutting Board: For slicing your squash and leeks.
- A good knife: Squash can be a bit of a doozy to cut, make sure you have a good knife!
- Baking Sheet: You can use a baking sheet or ceramic dish for roasting your squash. I used a baking sheet for this recipe!
Flavor Additions and Substitutons
This Lentil & Leek Breakfast Bowl with Quinoa is super flexible, making it easy to adapt for different dietary needs or preferences. I love that you can switch out the veggies based on what’s available seasonally. Here are some simple substitutions to try:
- Lentils: If you don’t have black lentils on hand, green or brown lentils work well too. Just be aware that red lentils might get too soft for this dish, so stick with firmer varieties for the best texture.
- Quinoa: While I love the nutty taste of quinoa here, feel free to swap it with another grain. Brown rice, wild rice, or millet can add different flavors and textures to the bowl.
- Delicata Squash: When delicata squash isn’t available, try using roasted sweet potatoes, butternut squash, or even acorn squash. All of these bring a cozy sweetness and are easy to find throughout fall and winter. If you’re making this in the spring or summer time, some zucchini or asparagus would be delicious as well.
- Coconut Aminos: If you don’t have coconut aminos on hand, you can omit or even add a few drops of sesame oil for a fun flavor twist.
These substitutions give you plenty of ways to make this breakfast bowl your own, so feel free to experiment with what you have on hand!
Step by Step Directions:
Here’s how to make this cozy and nutrient-packed Lentil & Leek Breakfast Bowl with Quinoa—perfect for a satisfying start to your day.
Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Squash: Slice the delicata squash in half lengthwise, scoop out the seeds, then cut into eight long pieces and slice into small 1-inch chunks.
Roast the Squash: Toss the squash with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread it out on a baking sheet and roast for 30-40 minutes, or until the squash is soft when pierced with a fork.
Start the Hash: While the squash roasts, heat a sauté pan over medium-low heat. Add 1 tablespoon olive oil and the minced garlic, sautéing for about 1 minute until fragrant.
Cook the Leeks: Rinse the leeks thoroughly (they are quite sandy), slice into 1-inch pieces, and add them to the pan with the remaining 1/2 teaspoon salt, black pepper, garlic powder, onion powder, Italian seasoning, paprika, and coconut aminos. Sauté for 5 minutes or until the leeks are softened.
Combine Ingredients: Add the cooked lentils, cooked quinoa, and roasted delicata squash to the pan with the leeks. Sauté everything together for about 1 minute, allowing the flavors to blend. Divide the hash into 4 portions and set aside.
Cook the Eggs: In a separate pan, add 1 teaspoon of butter per serving. Crack 2 eggs per serving into the pan (or more if desired) and season with salt and pepper, to taste. Cover the pan and cook over medium heat for 5-6 minutes for over-hard eggs, or cook to your preferred doneness. If you’re meal prepping this recipe, prepare eggs fresh at the time of serving.
Assemble and Serve: Top each serving of Lentil & Leek Hash with two eggs and enjoy a delicious, protein-packed breakfast!
Print
Lentil and Leek Breakfast Bowl with Quinoa
- Total Time: 58 minutes
- Yield: 4 servings 1x
Description
Enjoy this Lentil & Leek Breakfast Bowl with quinoa—a nutritious, protein-packed breakfast to kickstart your day!
Ingredients
Lentil & Leek Hash:
1 delicata squash, cut into 1-inch pieces
1 leek, rinsed and sliced
1 cup cooked black lentils
1 cup cooked multicolored quinoa
1 tsp salt, divided
2 tbsp olive oil, divided
1/2 tsp ground black pepper
2 cloves garlic, minced
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
1/2 tsp paprika
1 tbsp coconut aminos
Eggs:
8 eggs
4 tsp butter
Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut your squash in half long ways and remove the seeds. Proceed by cutting eight long pieces and then slice into 1 inch pieces.
- Combine squash with 1 tbsp olive oil and 1/2 tsp salt. Place on a baking sheet and cook for 30-40 minutes or until soft when pierced with a fork.
- Heat a sauté pan over low medium heat. Add 1 tbsp olive oil and minced garlic. Sauté for 1 minute.
- Rinse your leeks thoroughly and slice them into 1 inch pieces. Add to your pan along with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp Italian seasoning, 1/2 tsp paprika and coconut aminos. Sauté for 5 minutes or until the leeks are cooked through.
- Add in the cooked lentils, cooked quinoa, and delicata squash pieces. Sauté for 1 minute to allow the flavors to mix. Divide into 4 servings and set aside.
- In a separate pan, add your tsp of butter and crack two eggs per serving into it (or more if you’d like the extra protein). Add a sprinkle of salt and black pepper and cover. For eggs over hard (my preference), cook over medium for about 5-6 minutes. You can cook your eggs to your preference (over easy, scrambled, etc.). If you’re meal prepping this recipe, I’d recommend making your eggs at time of serving for optimum freshness.
- Top your eggs over your Lentil & Leek Hash and enjoy
- Prep Time: 10 minutes
- Cook Time: 48 minutes
FAQ for Lentil & Leek Breakfast Bowl with Quinoa
1. Can I use a different type of squash?
Yes! You can substitute delicata squash with other winter squashes like butternut or acorn squash. Just make sure to adjust the cooking time if needed, as some squashes may take a little longer to roast.
2. Can I make this recipe ahead of time?
Absolutely! The lentil and leek hash can be prepared ahead of time and stored in the fridge for up to 3-4 days. When you’re ready to eat, simply reheat and cook your eggs fresh for the best texture.
3. Can I freeze this recipe?
While the lentil and leek hash can be frozen, I recommend freezing it without the eggs. You can reheat the hash in the microwave or on the stove, then cook fresh eggs when you’re ready to serve.
4. Can I add other vegetables to this recipe?
Definitely! Feel free to add seasonal veggies like spinach, kale, sweet potatoes, or Brussels sprouts to the hash. Just sauté them along with the leeks for a flavorful, nutrient-packed dish.
5. How can I make this recipe spicier?
If you like some heat, you can add red pepper flakes or a dash of hot sauce to the hash, or even sauté a diced chili pepper along with the garlic and leeks for an extra kick.
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