These easy Hummus Breakfast Bowls are the best way to start your day. It’s a powerhouse meal packed with flavor, nutritious ingredients, and colorful veggies!
Breakfast just got better and more flavorful. These Breakfast Hummus Bowls are filled with bright and earthy flavors from fresh lemon juice, avocado, organic hummus, broccoli sprouts, radishes, and more.
This post was developed in paid partnership with Cedar’s Foods. Thank you for being supportive of me working with brands I use and love!
Looking for more breakfast recipes? Try this veggie breakfast pizza or these wonton egg bites next.
Breakfast Hummus Bowl Recipe
Breakfast bowls have surely been gaining traction over the past few years and are rising in popularity. The most popular of which being acai bowls but there are many different versions of breakfast bowls out there.
If you’ve never thought of having hummus be a part of your breakfast dish, then think again. You hit so many different nutrients, food groups, and flavors with this recipe, making it a delicious and healthy meal!
For this recipe, I use Cedar’s Topped Organic Everything Hummus. It’s truly one of my favorite brands because it tastes just like homemade hummus. It’s insanely creamy and there are so many delicious flavors to choose from!
So, make your life easier and don’t even think about pulling out your food processor to make your own hummus.
Breakfast Hummus Bowl Ingredients
Hummus: Cedar’s Topped Organic Everything Hummus is perfect for breakfast! You can easily swap it for whatever flavor you’re feeling, they have so many to choose from.
Quinoa: If you are unfamiliar with quinoa, it is a gluten-free grain that is rich in protein, dietary fiber, B vitamins, and dietary minerals.
From the garden: nothing makes me happier than a variety of garden vegetables in my breakfast bowl. For this, I used kale, broccoli sprouts, avocado, and radishes.
Eggs: eggs are a relatively inexpensive way to add high amounts of protein to a dish. I used 2 hard-boiled eggs for these breakfast bowls. However, you can use scrambled eggs or fried eggs if you prefer.
Wet ingredients: you will need some olive oil and the juice of a lemon.
When cooking with kale, it’s so important to massage the kale because the leaves are so tough! Massaging with oil and lemon breaks down the kale so it’s not so tough and infuses it with great flavor.
How to Make Breakfast Hummus Bowls
Cook the quinoa: you’ll want to rinse your quinoa in a fine mesh strainer before cooking. I like to cook mine in a 1:1 ratio by bringing it all to a boil and then removing it from the heat and just letting the steam cook the quinoa for about 15-20 minutes.
Cook the eggs: fill a medium saucepan ¾ of the way with water. Bring to a boil, then carefully place the eggs in the water and boil for 6 minutes. Immediately rinse with cold water until the eggs are no longer warm to stop the cooking process. Gently peel the shells off the eggs and slice the eggs in half.
If you prefer your egg yolks to be more cooked, try boiling the eggs for 8-10 minutes.
Massage the kale: combine olive oil, lemon juice, salt, and pepper in a large bowl. Add the shredded kale and toss with your hands, massaging the leaves with your fingers for 2-4 minutes.
Prepare the bowls: spread about ¼ cup of hummus in each serving bowl. Add the kale, then place the cooked quinoa over top. Arrange the sprouts, avocado, radishes, and sliced eggs around the bowls.
Serve and enjoy!
Can you Refrigerate These Bowls?
Truthfully, I think these bowls are best served fresh. I recommend preparing them and enjoying them immediately. However, yes, you can refrigerate your breakfast bowl if needed and enjoy it later that same day.
I don’t recommend keeping it in the fridge for much longer than that though because the ingredients can get soggy and the avocado will brown if you wait too long.
Slicing the vegetables and cooking the quinoa and eggs the night before will help cut down on prep time!
Breakfast Bowl Variations
One of the best things about the bowls is that there are many variations to these Mediterranean hummus bowls. They can be fully customizable to what you prefer!
If broccoli sprouts aren’t a big hit in your house, consider swapping it out for steamed broccoli or another leafy green instead!
The quinoa in the bowl is a great source of protein. If you’re looking for a good substitute for this grain, brown rice or farro work well in its place.
Looking to pack your bowl with additional protein? Chicken or sausage is a great addition to the bowl! I like using rotisserie chicken with this bowl if I’m eating it for a late breakfast or early lunch, but whatever kind of chicken you prefer will work well too.
Another great addition are chickpeas! Roasted chickpeas are super healthy and packed with protein. They are a great substitute for chicken as well if you’re looking for a meatless option.
Other great additions to change up your easy hummus bowls for breakfast:
- red onions
- feta cheese
- english cucumber
- red pepper
- pine nuts
- salt and/or black pepper
- lemon wedges for additional flavor
If you’re looking for more bowls and breakfast ideas be sure to check out Crispy quinoa breakfast bowls, egg in a hole avocado toast, and veggie egg frittata muffins.
Cedar’s Hommus is a favorite in my house! It tastes just like homemade hummus, but better because you don’t need to whip out the food processor to get that incredible texture and taste.
I recommended you use their Topped Organic Everything Hummus in these bowls, but they have so many other great hummus flavors to offer depending on what you’re in the mood for!
Made from the freshest chickpeas and some of the most savory tahini, Cedar’s offers a more authentic option to store-bought hommus. With 18 traditional flavors, 13 organic flavors, and 2 flavors with toppings, they truly have something for everyone.
Questions You May Have
What’s in Hummus?
Hummus is a wildly popular ingredient in the Middle East. It can be enjoyed as a thick spread or a creamy dip. You can even use it to make a vegan lasagna!
It’s made by blending cooked chickpeas with tahini, extra virgin olive oil, lemon juice, and garlic in a food processor or blender.
Can you eat hummus for breakfast?
Yes you certainly can! You may not have thought of it before, but it is very common in the Middle East.
Not to mention that creamy hummus is actually very nutritious! It’s packed with vitamins, minerals, and protein. It’s been linked to help fight inflammation, improving blood sugar control, lower heart disease risk, and weight loss!
Are breakfast bowls good for you?
Yes, they are! These types of Mediterranean breakfast bowls are certainly a healthy meal. Depending on what you add to your breakfast or hummus bowl, they can pack a lot of protein, vitamins, and minerals.
However, like anything, things are good in moderation and proper serving sizes.
Is hummus a meal?
Hummus by itself as a dip for pita chips or vegetables isn’t exactly a full meal. While it is a great and healthy snack, I wouldn’t recommend it as a full meal.
However, in the Middle East, hummus is used to make these types of bowls that can certainly be a meal for breakfast, lunch, or dinner!
Something to consider, hummus is also great to meal prep with. Whether you are adding it to your meal or as part of a snack.
More Recipes With Hummus to Try!
- Roasted beet hummus
- Creamy homemade hummus
- Mediterranean mezze platter
- Mediterranean gluten free pasta salad
More Easy Breakfast Recipes
- Guacamole Breakfast Sandwich Sliders
- Veggie Breakfast Pizza
- Breakfast Sweet Potato Toast
- Crispy Quinoa Breakfast Bowls
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Breakfast Hummus Bowls
- 1/3 cup quinoa cooked
- 2 large eggs
- 2 tablespoons olive oil
- 1 lemon, juice
- kosher salt, to taste
- black pepper, to taste
- 1 cup kale, shredded or finely chopped
- 1/2 cup Cedar's Topped Organic Everything Hommus
- 1/2 cup broccoli sprouts
- 1 avocado, sliced
- 2 radishes, thinly sliced
- Cook the quinoa according to package instructions.
- Fill a medium saucepan 3/4 of the way with water. Bring to a boil, then carefully place the eggs in the water and boil for 6 minutes. Immediately rinse with cold water until eggs are no longer warm. Gently peel the shells off the eggs and slice the eggs in half.
- Combine the olive oil, lemon juice, salt and pepper in large bowl. Add the shredded kale and toss with your hands, massaging the leaves with your fingers for 2-4 minutes.
- Spread about 1/4 cup of hummus in each serving bowl. Add the kale, then place the cooked quinoa over top. Arrange the sprouts, avocado, radishes, and sliced eggs around the bowls. Serve and enjoy!
What a great way to start the day! I enjoy starting the say off with a savory breakfast like this, and really enjoy the avocado and hummus especially! i couldn’t believe how much it tasted like my homemade hummus.
GUSTAVO DE OBALDIA
this made me remember our travels to Israel, where they hummus bowls for breakfast! I love your bowl combinations!
THis is defintely the breakfast for me! So pretty and full of flavour, hummus is a great favourite. I love this idea!
I would happily eat hummus all day long, so this looks perfect to me!