Ingredients
Equipment
Method
- Preheat your oven to 425°F with racks in the top and bottom third positions. Toss the chopped squash, cubed beets, 2 tablespoons of oil, and ½ teaspoon each of salt, cumin, smoked paprika, and pepper together on a large rimmed baking sheet until evenly coated. Spread the mixture into an even layer. Roast on the bottom rack, stirring once, until lightly browned and tender, about 30 minutes.
- While the squash and beets roast, toss the broccoli florets with the remaining 2 tablespoons of oil, ½ teaspoon of salt, and the remaining ¼ teaspoon each of cumin, smoked paprika, and pepper on another large rimmed baking sheet until evenly coated. Spread the florets in an even layer. Roast on the top rack until browned and tender, about 15 minutes.
- While the vegetables roast, bring a medium saucepan of water to a boil over high heat. Set a medium bowl of ice water next to the stove. Gently use a spoon to lower 6 eggs into the boiling water. Reduce heat as needed to maintain a steady simmer. Simmer, stirring occasionally, for 6 minutes. Transfer the eggs to the ice bath and let them cool for 2 minutes. Drain the eggs and set them aside.
- Whisk 6 tablespoons tahini, ¼ cup lemon juice, 2 tablespoons water, grated garlic, and ¼ teaspoon salt together in a small bowl until the mixture is creamy and smooth.
- Stir 3 cups cooked quinoa and the remaining ¼ teaspoon salt together in a medium bowl. Divide the quinoa mixture among 6 bowls. Top each bowl with black beans, the roasted squash mixture, and the roasted broccoli. Peel the eggs under running water, discard the shells, and cut each egg in half lengthwise. Place two egg halves on top of each breakfast bowl. Drizzle each bowl with the tahini mixture before serving.
Nutrition
Notes
For make-ahead preparation, you can roast the squash, beets, and broccoli up to two days in advance and store them in the refrigerator. The tahini dressing can also be made ahead and kept covered in the fridge. When you are ready to eat, reheat the vegetables slightly or serve them at room temperature. The eggs are best cooked the morning you plan to eat them, but they can be hard-boiled the day before and stored in the refrigerator.