Description
A nutritious and delicious breakfast option featuring sweet potatoes, perfect for spring mornings.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1 cup spinach, chopped
- 1 avocado, sliced
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese (optional)
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then bake for 45-60 minutes until tender.
- While the sweet potatoes are baking, cook quinoa according to package instructions.
- In a pan, sauté the chopped spinach in a little olive oil until wilted.
- Once the sweet potatoes are done, let them cool slightly, then slice them open.
- Fluff the quinoa and place it in the sweet potato halves.
- Top with sautéed spinach, avocado slices, walnuts, and feta cheese if using.
- Season with salt and pepper, and drizzle with olive oil before serving.
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Notes
- These bowls can be made ahead of time and stored in the refrigerator for a quick breakfast.
- Feel free to customize toppings based on your preferences.
- For a spicier kick, add some red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Sweet Potato Breakfast Bowls, healthy breakfast recipes, sweet potato recipes, easy breakfast ideas, make-ahead breakfast, vegan breakfast bowls, nutritious morning meals