Description
The Sweet Potato Breakfast Bowl is a colorful and nutritious way to start your day. Packed with protein, fiber, and essential vitamins, this quick and easy breakfast is perfect for those who want a healthy morning boost. Customize it to your taste with fresh ingredients and enjoy a wholesome meal that’s ready in no time!
Ingredients
Scale
- 2 medium-sized sweet potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 avocado, sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs (like cilantro or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, garlic powder, salt, and pepper in a large bowl.
- Spread the sweet potatoes on a baking sheet and bake for 25-30 minutes until fork-tender and caramelized, stirring halfway through.
- While sweet potatoes are baking, cook the quinoa by bringing the rinsed quinoa and vegetable broth or water to a boil, then simmer for 15 minutes until fluffy.
- Assemble the breakfast bowl by placing quinoa at the bottom, then layering roasted sweet potatoes, cherry tomatoes, spinach, and avocado. Garnish with fresh herbs.
Notes
- Store components separately in airtight containers in the fridge for up to 3-5 days.
- Customize with toppings like Greek yogurt or nuts for added flavor.
- This bowl is easily meal-prepped for a quick breakfast option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg