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Sweet Potato Breakfast Bowls

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A delightful start to any day, featuring roasted sweet potatoes, protein-rich quinoa, and topped with creamy avocado and Greek yogurt.

Ingredients

Scale
  • 2 medium sweet potatoes
  • 1 cup cooked quinoa
  • 1/2 cup black beans, rinsed and drained
  • 1 avocado, sliced
  • 1/4 cup Greek yogurt or plant-based yogurt
  • 1 tbsp olive oil
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the sweet potatoes and pierce each one multiple times with a fork. Wrap them in foil and bake for 45–60 minutes, until tender.
  3. While the sweet potatoes bake, cook the quinoa according to package instructions.
  4. In a skillet, heat olive oil over medium heat. Add the black beans, cumin, salt, and pepper. Sauté for about 5 minutes, until thoroughly heated.
  5. Once the sweet potatoes are baked, allow them to cool slightly. Cut each potato in half and scoop out a bit of the flesh to create a bowl shape.
  6. Fill each sweet potato half with quinoa and black beans. Top with sliced avocado and a dollop of your chosen yogurt.
  7. Finish the bowls with a sprinkle of fresh cilantro and serve alongside lime wedges.

Notes

Store components separately in airtight containers for freshness. Reheat sweet potatoes and warm quinoa and beans when ready to serve, adding fresh toppings at the last minute.

Find it online: https://breakfastrecip.com/sweet-potato-breakfast-bowls-4/