Sweet Potato Breakfast Bowls
A delightful and nutritious breakfast bowl featuring baked sweet potatoes, quinoa, black beans, and creamy avocado.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 400°F (200°C).
- Wash and pierce the sweet potatoes using a fork. Wrap them in foil and bake for 45–60 minutes until tender.
- Prepare the quinoa according to package instructions while the sweet potatoes bake.
- Heat olive oil in a skillet over medium heat. Add black beans, cumin, salt, and pepper. Sauté for about 5 minutes until heated through.
- Allow the baked sweet potatoes to cool slightly. Cut each potato in half and scoop out a bit of the flesh to create a bowl.
- Fill each sweet potato half with quinoa and black beans. Top with sliced avocado and a dollop of your chosen yogurt.
- Finish with fresh cilantro and serve alongside lime wedges.
Notes
Feel free to customize each bowl with different toppings like nuts, hot sauce, or feta cheese. Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://www.tastysavvy.com/sweet-potato-breakfast-bowls-4/