Start your day in a healthy way with this Vegan Lentil & Roasted Vegetable Breakfast Bowl recipe. It features massaged greens, earthy asparagus, vibrant tomatoes, roasted sweet potatoes, chickpea scrambled eggs, fiber-rich lentils, and creamy avocado. This savory breakfast bowl recipe is packed with plant protein, healthy fats, fiber, & so much more!

Vegan Lentil & Roasted Vegetable Breakfast Bowl recipe on a cutting board, with a fork in it.

I feel like breakfast food is always a good idea, no matter what time of the day. Which means you can enjoy this Vegan Lentil & Roasted Vegetable Breakfast Bowl recipe for breakfast, lunch, dinner, or somewhere in between.

What makes this vegan breakfast bowl stand out from the rest is the chickpea scrambled eggs. Now, I’m not here to shame, but a lot of the vegan egg bowl recipes out there, I’m talking on the streets and on the web, are loaded with not so(y) good for you ingredients. From the tofu to the Just Egg brand, it’s just no for me. I could go on, but I’ll save you from my rant and get into the details of this recipe.

Back to what you came here for, a tasty alternative to the typical egg bowl. My version is packed with nutrition. From the roasted and fresh veggies to the protein-rich legumes. It’s the best recipe when you’re not a fan of eggs or just looking to switch things up!

Why You’ll Love This Vegan Breakfast Bowl Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is loaded with plant-based ingredients, doesn’t mean there is a lack of flavor.
Quick & Easy: This savory breakfast bowl recipe comes together in under 45 minutes.
The Perfect Meal at Anytime: This vegan breakfast bowl can be enjoyed at any time – breakfast, lunch, or dinner..you name it!
Great for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for quick breakfast or dinners throughout the week.

Healthy Vegan Breakfast Bowl recipe on a cutting board, with a fork in it.

Ingredients

Organic Green Lentils: This recipe calls for green lentils, to add some fiber + plant protein to this vegan breakfast bowl. Just be sure to rinse them prior to adding them to the pot.
Organic Chickpea Scramble: A delicious egg-free & soy-free scramble that is full of protein!
Organic Sweet Potato: For this recipe I used organic Japanese sweet potatoes. However, any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Asparagus: Fresh, trimmed, & roasted along with the potatoes!
Organic Cherry Tomatoes: For some vibrancy & juicy freshness!
Organic Kale: Any greens pair great for this breakfast bowl. Arugula, spinach, kale, and/or chard will all work.
Organic Seasonings: Nutritional yeast, smoked paprika, ground cumin, turmeric powder, garlic powder, sea salt, & black pepper, are used to flavor the chickpea scrambled eggs.
Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.
Organic Avocado: Sliced up for some additional healthy fats!

How To Make

Lentils. Cook according to package instructions.
Sweet Potatoes. Preheat the oven to 425 degrees F. On a lined baking sheet, add the sweet potatoes. Drizzle over the avocado oil & seasonings. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Add the Vegetables. At 15 minutes, halfway point, add the asparagus seasoning to the sheet pan. Toss to combine and bake for the final 10 – 15 minutes.
Chickpea Egg Scramble. Combine all of the chickpea ingredients in a bowl and mix. In a pan, pour the mixture and cook for 3 – 4 minutes, then scramble the mixture and let it sit again. Repeat until it’s thoroughly cooked.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Assemble. Divide the massaged kale and vegetables between bowls. Top with the lentils, egg scramble, and avocado. Enjoy!

Tips for Making this Vegan Breakfast Bowl Perfectly

Organic Sweet Potato: Select your favorite type of sweet potato for this savory breakfast bowl recipe.
Organic Asparagus: If you don’t have asparagus on hand, substitute for green beans.
Avoid Lumpy Batter: When preparing the chickpea egg scramble, first whisk together the dry ingredients, then SLOWLY mix in the filtered water.
Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Storing & Reheating

This recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer to an air-tight glass container in the refrigerator for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the lentils, chickpea egg scramble, and pre-roasted veggies, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. Serve with remaining bowl ingredients.

Chickpea scrambled in a bowl with lentils, avocado, and roasted vegetables, in a bowl sitting on a cutting board, with a fork in it.

More Vegan Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Lentil & Roasted Vegetable Breakfast Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

ROASTED VEGETABLES

1 sweet potato, cubed
2 cups asparagus, trimmed into thirds
2 tsp avocado oil
Sea salt & black pepper, to taste

CHICKPEA SCRAMBLE

½ cup chickpea flour
½ cup filtered water
¼ cup nutritional yeast
½ tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
¼ tsp turmeric powder
Sea salt & black pepper, to taste

KALE

1 bunch of kale
Sea salt, pinch

BOWL

1 cup cooked lentils
Cherry tomatoes, sliced
Avocado(s), sliced

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Instructions

Lentils. Cook according to package instructions.
Sweet Potatoes. Preheat the oven to 425 degrees F. On a lined baking sheet, add the sweet potatoes. Drizzle over the avocado oil & seasonings. Toss well to evenly coat. Transfer to the oven and roast for 25 – 30 minutes, tossing halfway.
Add the Vegetables. At 15 minutes, halfway point, add the asparagus seasoning to the sheet pan. Toss to combine and bake for the final 10 – 15 minutes.
Chickpea Egg Scramble. Combine all of the chickpea ingredients in a bowl and mix. In a pan, pour the mixture and cook for 3 – 4 minutes, then scramble the mixture and let it sit again. Repeat until it’s thoroughly cooked.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Assemble. Divide the massaged kale and vegetables between bowls. Top with the lentils, egg scramble, and avocado. Enjoy!

Notes

Organic Sweet Potato: Select your favorite type of sweet potato for this savory breakfast bowl recipe.

Organic Asparagus: If you don’t have asparagus on hand, substitute for green beans.

Avoid Lumpy Batter: When preparing the chickpea egg scramble, first whisk together the dry ingredients, then SLOWLY mix in the filtered water.

Baking: Be sure to flip the vegetables halfway, as this ensures even baking.

Storing & Reheating: Transfer to an air-tight glass container in the refrigerator for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the lentils, chickpea egg scramble, and pre-roasted veggies, to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. Serve with remaining bowl ingredients.