I used to be strictly a sweet breakfast person – think pancakes, oatmeal with fruit, the usual suspects. But one chilly Saturday morning, I was craving something… more. Something savory, satisfying, and, well, sunny! I rummaged through my fridge, found some leftover roasted butternut squash from dinner, a tub of hummus I’d almost forgotten, and a little bag of mixed nuts. An idea sparked, and let me tell you, this Sunrise Harvest Bowl was born out of pure, delicious serendipity! It’s now my absolute go-to for a breakfast that feels like a warm hug and sets me up for an amazing day.
And why should you jump on this bandwagon? Because, my friends, this isn’t just any breakfast bowl. It’s a bowl packed with vibrant colors, incredible textures, and flavors that dance together beautifully. It’s the kind of meal that energizes you from the inside out and honestly just makes you feel good. Plus, it’s secretly pretty simple to whip up!
Why This Sunrise Harvest Bowl Recipe is a Keeper
So, what makes this bowl so special? I’m glad you asked!
A Symphony of Flavors and Textures
Seriously, the combination here is just magic. You’ve got the natural sweetness from the roasted butternut squash, the creamy, dreamy hummus (go for a lemon-herb one if you can!), the slightly earthy and tender kale, fluffy quinoa, a perfectly cooked egg, and then – BAM! – that crunchy, aromatic, spiced nut crumble. Every spoonful is an adventure.
Power-Packed and So Satisfying
This isn’t one of those breakfasts that leaves you hunting for snacks an hour later. Oh no. It’s loaded with protein, healthy fats, and fiber, which means it’ll keep you feeling full, focused, and energized right through till lunch. Say goodbye to that mid-morning slump!
Looks Gourmet, Cooks Easy
Doesn’t it just look like something you’d get at a trendy brunch spot? But here’s the secret: it’s actually quite straightforward to make in your own kitchen. You can even prep some of the components, like the quinoa or the nut crumble, ahead of time to make your mornings even smoother.
What You’ll Need: Ingredient Breakdown
Here’s your shopping list. I’ve added a few little notes to help you out!
Pantry & Grains
- ⅔ cup (115g) uncooked tri-color quinoa: Tri-color is so pretty, but regular white or red quinoa works perfectly too! Remember to rinse it well – this removes any bitterness.
- ⅓ cup (45g) whole raw almonds
- ⅓ cup (45g) raw shelled pistachios: These add such a lovely color and flavor to the crumble.
- 2 tbsp + 2 tsp (approx. 25g) white sesame seeds
- 1 tbsp + 1 tsp coriander seeds: Whole seeds toasted and crushed are amazing here.
- 1 tbsp + 1 tsp smoked paprika: This gives a gorgeous, smoky depth.
- 1 tsp sumac powder: If you haven’t used sumac before, it adds a lovely lemony tang!
- Extra virgin olive oil: For roasting and sautéing.
- Sea salt, fine grain
- Freshly ground black pepper
Protein
- 4 large free-range eggs: Cook them just how you like them, but a slightly jammy yolk is chef’s kiss.
Produce
- 1 medium-large butternut squash (approx. 1kg / 2.2 lbs): You’ll want it to yield about 5 ⅓ cups (800g) once cubed.
- 275g (approx. 9-10 oz) fresh curly kale: Stems removed and leaves roughly chopped. Lacinato or dinosaur kale would also be great.
Prepared
- ⅔ cup + 1 tbsp (approx. 170g) creamy lemon-herb hummus: Store-bought is your friend here to save time, or use your favorite homemade recipe!
Gear You’ll Use
- Large rimmed baking tray
- Heavy-bottomed saucepan with lid (for quinoa)
- Small saucepan (for eggs)
- Large skillet
- Spice grinder or mortar and pestle
- Sharp knife & cutting board
- Measuring cups and spoons
Let’s Get Cooking: Step-by-Step to Your Best Breakfast Bowl
Alright, ready to make some magic happen? Here’s how:
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Craft that Crumble: First things first, let’s make that incredible Aromatic Nut Crumble. Grab a dry small skillet and place it over medium-low heat. Toss in the almonds, pistachios, sesame seeds, and coriander seeds. Let them toast for about 4-5 minutes, stirring them often so they don’t burn, until they’re fragrant and the sesame seeds are a light golden color. Take them off the heat and let them cool down for a few minutes – they’ll be hot! Once cooled a bit, transfer this gorgeous mixture to your spice grinder or a mortar and pestle. Add in the smoked paprika and sumac. Now, pulse or grind it all up until you have a nice, coarse, crumbly texture. You don’t want dust, you want bits! Set this aside; its time to shine will come later.
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Simmer the Golden Quinoa: In your heavy-bottomed saucepan, combine the rinsed quinoa with 1 ⅓ cups (320ml) of water. For a little extra flavor, feel free to use vegetable broth instead! Add a little pinch of salt. Bring this to a boil over medium-high heat. As soon as it’s boiling, turn the heat down to low, pop the lid on, and let it cook for 15-18 minutes. You’ll know it’s done when all the liquid has been absorbed and the quinoa looks fluffy and those cute little ‘tails’ have popped. Turn off the heat and let it sit, still covered, for 5 more minutes. This little rest makes it extra fluffy. Then, take off the lid and fluff it gently with a fork.
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Roast the Sweet Squash: Get your oven preheating to 375°F (190°C). While that’s warming up, prep your butternut squash. Peel it, scoop out the seeds (save those for roasting later if you like!), and chop the flesh into ¾-inch (2cm) cubes. Spread these sunny cubes out in a single layer on your large rimmed baking tray. Don’t overcrowd the pan, or they’ll steam instead of roast! Drizzle them generously with olive oil (about 1-2 tablespoons should do it), and season with a good pinch of sea salt and freshly ground black pepper. Toss everything together so the squash is nicely coated. Slide it into the oven and roast for 35-40 minutes. Give them a flip about halfway through. You’re looking for the squash to be tender when you poke it with a fork and to have some lovely, lightly caramelized edges. That caramelization is pure flavor!
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Perfect Your Egg Poise: While your squash is getting all cozy in the oven, it’s egg time. Place your eggs in the small saucepan and add enough cold water to cover them by at least an inch. Bring the water to a rolling boil over medium-high heat. Once it’s properly boiling, immediately turn the heat down so it’s maintaining a gentle boil. For a soft, jammy yolk (my personal favorite for this bowl!), cook for 6-7 minutes. If you like it a bit firmer, go for 8-9 minutes. As soon as they’re done, scoop them out and plunge them into a bowl of ice water. This stops the cooking right away and makes them easier to peel. Once they’re cool enough to handle, peel ‘em.
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Sauté the Vibrant Kale: About 5 minutes before your squash is ready to come out of the oven, heat 1 tablespoon of olive oil in your large skillet over medium heat. Add in the chopped kale, along with a little pinch of salt and pepper. Sauté it for 3-4 minutes, stirring it now and then, just until the kale has wilted down and turned a beautiful, vibrant green. Take it off the heat.
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Assemble Your Masterpiece! This is the fun part! Grab four serving bowls. Spread a generous dollop of that creamy lemon-herb hummus on the bottom of each one – this is your delicious base. Then, artfully arrange a portion of the roasted butternut squash, the fluffy golden quinoa, and the sautéed kale in sections over the hummus. Slice your perfectly boiled eggs in half and place one egg (two halves) in each bowl. And now, for the grand finale: generously sprinkle that amazing aromatic nut crumble all over everything. Serve it up warm and get ready for the compliments!
My Go-To Expert Tips
A few little tricks I’ve learned along the way:
Storage Savvy
If you have leftovers (lucky you!), it’s best to store the components separately in airtight containers in the fridge. They’ll keep well for up to 3 days. You can gently reheat them or even enjoy some parts cold or at room temperature. That nut crumble? Keep it in an airtight container at room temperature to maintain its crunch.
Swap It Out
Don’t be afraid to make this recipe your own!
- Grains: No quinoa? Cooked farro, barley, or even freekeh would bring a lovely chewy texture.
- Greens: Spinach or Swiss chard are fantastic stand-ins for kale. Just adjust the sauté time as spinach wilts much faster.
- Nuts in the Crumble: Walnuts or pecans would also be delicious in the nut crumble instead of almonds and pistachios. Just make sure they’re raw and unsalted before you toast them.
- The Creamy Base: While I adore lemon-herb hummus here, any flavor you love will work. Or, for a different vibe, try a savory white bean dip or even a thick, tangy Greek yogurt spread.
Troubleshooting Little Hiccups
- Squash Not Getting Brown? If your squash isn’t getting those nice caramelized bits, make sure it’s not too crowded on the baking sheet – give it space! You can also crank up the oven heat just a tad for the last 5-10 minutes, or even give it a quick flash under the broiler. But if you use the broiler, watch it like a hawk – it can go from golden to burnt in seconds!
- Quinoa Conundrums? If your quinoa ends up a bit too wet, just take the lid off and let it cook for a couple more minutes on low heat until the extra moisture evaporates. If it seems too dry, add a tablespoon or two of hot water, pop the lid back on, and let it steam for a few more minutes.
Perfect Pairings & Serving Ideas
Honestly, this Sunrise Harvest Bowl is a hearty, complete meal all by itself! It’s got everything you need. But if you’re looking to make it part of a bigger spread or just want a little something extra on the side:
- A small glass of freshly squeezed orange or grapefruit juice would be a bright, refreshing companion.
- A warm mug of your favorite herbal tea or a good coffee is always a winner.
- It’s absolutely perfect for a leisurely weekend breakfast or brunch when you have a little more time to savor it. But because it’s so nourishing, it also makes a fantastic satisfying lunch that won’t weigh you down.
Sunrise Harvest Bowl with Golden Quinoa & Spiced Nut Crumble
Ingredients
Equipment
Method
- Aromatic Nut Crumble Crafting: Place a dry small skillet over medium-low heat. Add the almonds, pistachios, sesame seeds, and coriander seeds. Toast for 4-5 minutes, stirring frequently, until fragrant and the sesame seeds are lightly golden. Be careful not to burn them. Remove from heat and let cool for a few minutes. Transfer the toasted mixture to a spice grinder or mortar and pestle. Add the smoked paprika and sumac. Pulse or grind to a coarse, crumbly texture. Set aside.
- Golden Quinoa Simmer: In the heavy-bottomed saucepan, combine the rinsed quinoa with 1 ⅓ cups (320ml) of water or vegetable broth for enhanced flavor. Add a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with the lid, and cook for 15-18 minutes, or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Sweet Squash Roasting: Preheat your oven to 190°C (375°F). Peel the butternut squash, remove the seeds, and cut the flesh into 2cm (¾ inch) cubes. Spread the squash cubes in a single layer on the large rimmed baking tray. Drizzle generously with olive oil (about 1-2 tablespoons), and season with sea salt and freshly ground black pepper. Toss to coat. Roast for 35-40 minutes, flipping halfway, until the squash is tender when pierced with a fork and shows light caramelization at the edges.
- Perfect Egg Poise: While the squash roasts, prepare the eggs. Place the eggs in the small saucepan and add enough cold water to cover them by at least 1 inch (2.5cm). Bring the water to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to maintain a gentle boil. Cook for 6-7 minutes for a soft, jammy yolk or 8-9 minutes for a firmer medium-boiled yolk. Once cooked, immediately transfer the eggs to a bowl of ice water to stop the cooking process. Peel when cool enough to handle.
- Vibrant Kale Sauté: About 5 minutes before the squash is ready, heat 1 tablespoon of olive oil in the large skillet over medium heat. Add the chopped kale and a pinch of salt and pepper. Sauté for 3-4 minutes, stirring occasionally, until the kale is wilted and has turned a vibrant green. Remove from heat.
- Artful Bowl Assembly: Spread a generous dollop (about ¼ of the total) of the creamy lemon-herb hummus on the bottom of each of the four serving bowls. Arrange a portion of the roasted butternut squash, golden quinoa, and sautéed kale in sections over the hummus. Slice the boiled eggs in half and place one egg (two halves) in each bowl. Generously sprinkle the aromatic nut crumble over everything. Serve warm and enjoy your nourishing meal.
Notes
Chef Notes
Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently or enjoy components cold or at room temperature. The nut crumble is best stored at room temperature in an airtight container.Ingredient Swaps:
- Grains: Cooked farro, barley, or freekeh can be used instead of quinoa for a different texture.
- Greens: Spinach or Swiss chard are excellent alternatives to kale. Adjust sauté time as needed.
- Nuts: For the crumble, try walnuts or pecans instead of almonds or pistachios. Ensure they are raw and unsalted before toasting.
- Hummus: Use your favorite store-bought hummus, or try alternatives like white bean dip or a savory yogurt spread for a creative twist.
Troubleshooting:
- Squash Not Browning? Make sure the squash isn't overcrowded on the pan. Increase the oven temperature slightly during the last 5–10 minutes of roasting, or use the broiler briefly—watch closely to prevent burning.
- Quinoa Consistency: If your quinoa is too wet, remove the lid and cook uncovered for a few minutes on low heat. If it's too dry, add 1–2 tablespoons of hot water, cover, and let it steam briefly.
Nutrition (per serving, approx.):
- Calories: 598 kcal
- Protein: 22.8 g
- Carbs: 58.1 g
- Fat: 34.3 g (Sat Fat 5.1 g)
- Fiber: 13 g • Sugar: 7 g
- Sodium: 315 mg • Cholesterol: 186 mg
- Potassium: 1124 mg
You’ve GOT to Try This One!
Seriously, friends, this Sunrise Harvest Bowl is such a game-changer for making mornings (or any time, really!) feel a little more special and a lot more nourishing. It’s a feast for the eyes and the belly, and I just know you’re going to love it as much as I do.
