Sweet Potato Breakfast Bowls
A nutritious and comforting breakfast bowl featuring roasted sweet potatoes, fluffy quinoa, and creamy Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup quinoa
- 2 cups water or broth
- 1 cup Greek yogurt
- Nuts of your choice (e.g., almonds, walnuts)
- Dried fruits (e.g., raisins, cranberries)
- Salt and pepper to taste
- Optional toppings (e.g., honey, cinnamon)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully pierce each sweet potato with a fork and place them on a baking sheet. Bake for about 45 minutes, or until soft.
- While the sweet potatoes are baking, rinse the quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until fully cooked.
- Once the sweet potatoes are done, let them cool slightly, then slice them open lengthwise.
- Fluff the cooked quinoa with a fork to separate the grains.
- In each bowl, layer the baked sweet potatoes and quinoa. Top with Greek yogurt, followed by your chosen nuts and dried fruits.
- Season with salt and pepper, and if desired, drizzle with honey or sprinkle cinnamon on top.
- Serve warm and enjoy your nutritious breakfast!
Notes
For even cooking, select sweet potatoes that are similar in size. Use broth instead of water for cooking quinoa for added flavor.
Find it online: https://breakfastrecip.com/sweet-potato-breakfast-bowls-6/