Sweet Potato Breakfast Bowl
A warm and nourishing breakfast bowl featuring roasted sweet potatoes, quinoa or brown rice, spinach, avocado, and cherry tomatoes, perfect for a healthy start to your day.
Ingredients
Base Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup cooked quinoa or brown rice
- 1 cup baby spinach
- 1 whole avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese (optional)
Seasoning and Extras
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 teaspoon paprika or chili powder (optional)
- Fresh herbs for garnish (e.g., parsley or cilantro)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced sweet potatoes with olive oil, salt, pepper, and paprika or chili powder if using. Spread them on a baking sheet in a single layer.
Cooking
- Roast in the oven for about 25-30 minutes, or until they are tender and slightly crispy.
- In a bowl, combine the cooked quinoa or brown rice at the bottom. Layer the roasted sweet potatoes, spinach, avocado, cherry tomatoes, and feta cheese.
Finishing Touches
- Garnish with fresh herbs and enjoy your nutritious breakfast bowl!
Notes
Make-Ahead: Roast a batch of sweet potatoes and cook extra quinoa or brown rice over the weekend. Assemble your bowls quickly on busy mornings! Ingredient Swaps: Substitute quinoa with farro or barley for a different twist. Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 52gProtein: 9gFat: 22gSaturated Fat: 3gSodium: 250mgFiber: 8gSugar: 7g
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