Savory Quinoa Breakfast Bowl
Ingredients
The base
-
1
medium
sweet potato, peeled, cubed
-
½
teaspoon
seasoning of choice
-
2
cups
cooked quinoa
-
⅔
cup
chickpeas, drained and rinsed
-
½
cup
cherry tomatoes, chopped
-
1
medium
avocado, peeled and diced
-
2
scallions
finely chopped, green portion only
-
1
handful
spinach leaves (optional)
Protein & Toppings
-
3–4
pieces
hard-boiled eggs, sliced
-
⅓
cup
parsley, chopped
-
½
lemon
juice, to taste
-
to taste
sea salt
-
to taste
ground black pepper
-
to drizzle
tablespoon
olive oil or dressing of choice
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Toss the sweet potatoes with olive oil and seasoning, then roast for 20-25 minutes until tender and golden.
- In a bowl, combine the roasted sweet potatoes with quinoa, chickpeas, tomatoes, avocado, scallions, and spinach.
- Drizzle with olive oil, lemon juice, and season with salt and pepper, then mix well.
- Serve in bowls or meal prep containers, topping each with sliced hard-boiled eggs and garnish with fresh herbs.
Nutrition Facts (estimated)
Servings
3–4 servings
Calories
355
Total fat
15.7g
Total carbohydrates
42.1g
Total protein
13.1g
Sodium
164.8mg
Cholesterol
139.9mg
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