Quinoa Breakfast Bowl with Roasted Sweet Potatoes and Black Beans
A quinoa breakfast bowl is a great way to start your morning. It's packed with protein, fiber, and healthy fats, and it's easy to make. This recipe is for a quinoa breakfast bowl with roasted sweet potatoes and black beans. The roasted sweet potatoes add a touch of sweetness and the black beans add a boost of protein. The bowl is topped with a drizzle of olive oil and a sprinkle of cilantro. Feel free to add your own favorite toppings, such as avocado, salsa, or cheese.
I first had a quinoa breakfast bowl at a restaurant in San Francisco. I was immediately hooked. The bowl was packed with flavor and it kept me full all morning long. I started experimenting with different recipes at home and came up with this one. It's my favorite way to start the day.
Prep time: 15 | Cook time: 35 | Serves: 4
Ingredients
1 cup quinoa
2 cups water or vegetable broth
1 large sweet potato, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup black beans, cooked and rinsed
Instructions
Rinse the quinoa in a fine-mesh sieve.
In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through.
While the quinoa is cooking, preheat the oven to 400°F (200°C).
Toss the sweet potato cubes with the olive oil, cumin, salt, and pepper.
Spread the sweet potato cubes on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly browned.
Once the quinoa and sweet potatoes are cooked, assemble the breakfast bowls. Add a scoop of quinoa to each bowl, top with roasted sweet potatoes, black beans, and any other desired toppings.
Serve immediately.
Why It Works
The quinoa is a good source of protein and fiber.
The sweet potatoes are a good source of vitamins and minerals.
The black beans are a good source of protein and fiber.
The olive oil and cilantro add flavor and healthy fats.