Gluten-Free Savory Egg Bowl
By the Gluten Free Recipes team ·
This vibrant and satisfying gluten-free savory egg bowl features tender roasted vegetables, perfectly soft-boiled eggs, and creamy avocado nestled atop fluffy quinoa. It's a wholesome and flavorful start to your day, bursting with fresh ingredients and delightful textures.
At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 9 ingredients — including quinoa, vegetable broth or water, mixed vegetables — and walks through 4 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Savory Egg Bowl: When preparing this breakfast recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Savory Egg Bowl: This recipe is naturally gluten-free, relying on quinoa and fresh produce. Always ensure any added broths or seasonings are certified gluten-free.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 cups mixed vegetables, chopped (e.g., bell peppers, zucchini, broccoli)
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 large eggs
- 1 ripe avocado, sliced
- Optional: fresh herbs, hot sauce, lemon wedges
Instructions
- 1
Cook the quinoa: Combine the rinsed quinoa and vegetable broth or water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Let it steam, covered, off the heat for 5 minutes, then fluff with a fork.
- 2
Roast the vegetables: While the quinoa cooks, preheat your oven to 400°F (200°C). Toss the chopped mixed vegetables with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer and roast for about 15-20 minutes, or until tender and slightly caramelized, flipping halfway through.
- 3
Prepare the eggs: Bring a small pot of water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for soft-boiled eggs with a runny yolk. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel them gently.
- 4
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with a generous portion of the roasted vegetables, a few slices of avocado, and a halved soft-boiled egg. Garnish with optional fresh herbs, a drizzle of hot sauce, or a squeeze of lemon if desired.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Salt grated zucchini, let it sit 10 minutes, then wring dry for even better moisture control.
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