Breakfast Bowl Recipe (grits and veggies)

This healthy breakfast bowl recipe uses a base of corn grits, topped with veggies and diced avocado, and it is a home run! Such a delicious, hearty and comforting plant-based breakfast.

Side note: if you prefer to prepare your grits in the Instant Pot, feel free to use my Instant Pot cheese grits recipe, using the ingredients from this plant-based version.

This recipe is a great option for a meal prep breakfast option. You can make a big batch, portion it out (minus the avocado), and reheat it when are ready to eat it. Add the diced avocado after heating, just prior to eating.

How to make this healthy breakfast bowl recipe

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this healthy breakfast bowl recipe, you will need the following:

• corn grits – dry, white or yellow
• water 
• salt and pepper
• garlic powder
• nutritional yeast
• vegetable broth (for sautéing the veggies)
• mushrooms
• red bell pepper
• onion
• avocado

Note: I most often make this with just nutritional yeast, and it is so easy and delicious. However! If you want to take the cheesy flavor to the next level, stir in about 2 Tablespoons (per bowl – or measure that cheese amount with your heart😉) of my cashew cheese sauce. It is CRAZY delicious in grits!

Cooking the grits

Add the water to a medium pot and bring it to a boil on the stovetop. Reduce the heat to low and slowly whisk in the grits, then stir in the salt, pepper, garlic powder and let it cook for 5-6 minutes, or until the grits are nice and smooth and fluffy.

Remove from heat, and stir in nutritional yeast.

Cooking the veggies

While the grits are cooking, heat a non-stick skillet to medium heat and add the vegetable stock to the pan. Once it is hot, add in the mushrooms, peppers and onion.

Season with salt and pepper and cook until soft and lightly golden.

Assembling this healthy breakfast bowl recipe

Assemble and serve. Divide the grits between bowls and top with the veggies and diced avocado seasoned with salt.

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4 from 2 votes

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Breakfast Bowl Recipe (grits and veggies)

This healthy breakfast bowl recipe uses a base of corn grits, topped with veggies and diced avocado, and it is a home run!

Course Breakfast

Cuisine American, Vegan

Keyword breakfast bowl recipe, healthy breakfast bowl

Prep Time 5 minutes

Cook Time 15 minutes

Resting Time 5 minutes

Total Time 25 minutes

Servings 3 to 4

Calories 338 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 cup corn grits – dry, yellow or white variety
• 4 cups water
• Kosher salt to taste
• Ground black pepper to taste
• 1 teaspoon garlic powder
• 1/4 cup nutritional yeast (more or less, according to taste)
• 2 tablespoons vegetable broth for sautéing the veggies
• 1 cup sliced mushrooms
• ½ cup red bell pepper diced
• ¼ cup diced onion
• 1 medium avocado – peeled and diced, more or less

Instructions

1. Cook the grits – Add the water to a medium pot and bring it to a boil on the stovetop. Reduce the heat to low and slowly whisk in the grits, then stir in the salt, pepper, garlic powder and let it cook according to the package instructions for about 10 minutes, or until the grits are nice and smooth and fluffy. Remove from heat, stir in nutritional yeast and let rest for 5 minutes for thicker grits.

2. Saute the veggies. Heat a non-stick skillet to medium heat and add the vegetable stock to the pan. Once it is hot, add in the mushrooms, peppers and onion. Season with salt and pepper and cook until soft and lightly golden.
3. Assemble and serve. Divide the grits between bowls and top with the veggies and diced avocado seasoned with salt.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

Also, I tend to measure both avocado and nutritional yeast (cheese sauce) with my heart, y’all. Add until you get the taste you love.

This recipe makes 3 hearty bowls, or 4 medium sized servings.

I used the broth sauté method, but feel free to use oil or cooking spray if you prefer.

Nutrition Facts

Breakfast Bowl Recipe (grits and veggies)

Amount Per Serving

Calories 338 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Sodium 65mg3%

Potassium 655mg19%

Carbohydrates 53g18%

Fiber 7g29%

Sugar 3g3%

Protein 9g18%

Vitamin A 1008IU20%

Vitamin C 40mg48%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.