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Sweet Potato Breakfast Bowls

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Start your day with these delightful Sweet Potato Breakfast Bowls, blending creamy avocado, protein-rich quinoa, and nourishing black beans atop roasted sweet potatoes.

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 and pierce the sweet potatoes with a fork. Wrap them in foil and bake for 45–60 minutes until tender.
  3. While the sweet potatoes are baking, cook 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 heated through.
  5. Once the sweet potatoes are done, let them cool slightly. Cut each in half and scoop out a bit of the flesh to create a bowl.
  6. Fill each sweet potato half with quinoa and black beans. Top with sliced avocado and a spoonful of yogurt.
  7. Garnish with fresh cilantro and serve alongside lime wedges.

Notes

For a smokier flavor, add smoked paprika to the black beans. This recipe is great for meal prep and can be customized with various toppings.

Nutrition

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