Sweet Potato Breakfast Bowls
A vibrant and satisfying breakfast bowl featuring roasted sweet potatoes, creamy avocado, nutty quinoa, and crumbled feta, perfect for any meal of the day.
Ingredients
For the Base
- 2 medium sweet potatoes Any variety works (orange or purple).
- 1 cup cooked quinoa Use white, red, or tri-color quinoa.
For the Mix-Ins
- 1/2 cup black beans Drained and rinsed.
For Toppings
- 1 each avocado Sliced; use ripe but firm for best texture.
- 1/4 cup feta cheese Crumble with fingers before topping.
- to taste fresh cilantro For garnish.
For Seasoning
- 1 tsp olive oil Adds a nice fruity note.
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes, then toss them with olive oil, salt, and pepper.
Cooking
- Spread the sweet potatoes on a baking sheet and roast for 25–30 minutes, or until they are tender and slightly caramelized.
- Flip the potatoes halfway through roasting to encourage even browning.
Assembly
- In a bowl, layer the cooked quinoa, roasted sweet potatoes, black beans, and avocado slices.
- Top with feta cheese and fresh cilantro.
Serving
- Serve warm and enjoy!
Notes
For meal prep, roast sweet potatoes and cook quinoa ahead of time. Fresh avocado should be added just before serving to prevent browning.