Description
A nutritious and delicious breakfast option made with sweet potatoes, quinoa, and customizable toppings for a satisfying start to your day.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1/2 cup diced bell peppers
- 1/2 cup black beans, rinsed
- 2 eggs (optional)
- Avocado slices
- Salt and pepper, to taste
- Olive oil
- Fresh herbs (e.g., cilantro or parsley), for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the sweet potatoes and poke holes in them with a fork, then place them on a baking sheet.
- Bake the sweet potatoes for about 45-60 minutes, until soft.
- Sauté diced bell peppers in olive oil over medium heat for 5-7 minutes until soft.
- If using, cook eggs to your liking and set aside.
- Let the baked sweet potatoes cool, slice open, and fluff the insides with a fork.
- Fill the sweet potatoes with cooked quinoa, sautéed bell peppers, black beans, and eggs (if using).
- Top with avocado slices, salt, pepper, and freshly chopped herbs.
- Serve warm, optionally with hot sauce and fresh fruit on the side.
Notes
Leftovers can be stored in airtight containers in the refrigerator for 3-4 days. Reheat in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 50mg
Keywords: sweet potato, breakfast bowls, quinoa, healthy breakfast, gluten-free