Description
Nourishing bowls that combine roasted sweet potatoes with healthy toppings for a perfect breakfast.
Ingredients
- 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 dairy-free alternative
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chili flakes or seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake for about 45 minutes or until tender.
- While the sweet potatoes are baking, cook quinoa according to package instructions.
- When the sweet potatoes are done, let them cool slightly, then cut them in half and scoop out a bit of the flesh to create a bowl.
- Fill each sweet potato with quinoa, black beans, sliced avocado, and top with a dollop of Greek yogurt.
- Drizzle with olive oil, season with salt, pepper, and chili flakes if desired.
- Serve warm and enjoy!
Notes
Customize your toppings with sautéed greens, nuts, or seeds for extra crunch and nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American