Description

Start your day with a burst of flavor and nutrition in this Sweet Potato Breakfast Bowl. Featuring roasted sweet potatoes, fluffy quinoa, and creamy avocado, this vibrant dish combines delightful textures and tastes to energize your morning. Perfect for busy weekdays or leisurely brunches, it’s a comforting hug in a bowl that will leave you satisfied and ready to conquer the day.

Ingredients

Scale

2 medium sweet potatoes (about 450g), peeled and cubed
1 cup quinoa (170g), rinsed
1 ripe avocado, sliced
2 cups fresh spinach (60g)
1/4 cup chopped walnuts (30g), toasted
2 tbsp olive oil (30ml)
Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C) and prepare a baking sheet.
Toss sweet potato cubes with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes until golden brown.
In a saucepan, combine rinsed quinoa with 2 cups water. Bring to a boil, then simmer covered for about 15 minutes until fluffy.
In a skillet over medium heat, sauté spinach in olive oil until wilted (about 2 minutes).
Assemble the bowl: layer quinoa, roasted sweet potatoes, sautéed spinach, avocado slices, and toasted walnuts.
Drizzle with additional olive oil or balsamic vinegar before serving.

Nutrition

Serving Size: Approximately 1 bowl (425g)
Calories: 520
Sugar: 6g
Sodium: 280mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg

Keywords: Customize with seasonal veggies or proteins like eggs or tofu. For extra flavor, add spices like paprika or cinnamon. Store leftovers separately in airtight containers for easy reheating.