Southwestern Quinoa Breakfast Bowl

This breakfast bowl makes my heart sing!  It combines fiber with easy-to-digest plant-based protein and does not skimp on flavor.  This vegan, gluten-free, and dairy-free bowl leaves you satisfied and ready for an action-packed day.

Prep Away

You can make this bowl one of two ways: prep the entire bowl and have it ready for heating or even travel, or prep the individual ingredients and have them ready for assembly before you eat. 

I prepare the ingredients separately, as I can also use them for salad toppings, side dishes, or snacks. The quinoa and sweet potatoes are the two ingredients you will need to cook prior, but feel free to use pre-cooked quinoa and heat up just before you make this bowl.

One Potato, Two Potato

Sweet Potatoes – and yes, all potatoes – are packed with nutrition.  One sweet potato has not only a ton of vitamins and minerals, but one thing that could be better known is how great sweet potatoes are for your mood.  Sweet potatoes can relax you and calm your nerves.  Potatoes, in general, often get a bad reputation, and many diets avoid them, and that’s too bad.  I see potatoes as little bundles of miracles and have been behind much of my healing.  

You can steam your potatoes or do what I suggest below and roast them. Here is a great recipe that I love that I also link below: Spicy and Smoky Cumin Roasted Sweet Potatoes. These potatoes are also excellent on salads!!

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Southwestern Quinoa Breakfast Bowl

Recipe by Stef Levine

Course: BreakfastDifficulty: Easy

Servings

1-2

servings

Prep time

5

minutes

Cooking time

5

minutes

This breakfast bowl makes my heart sing!  It combines fiber with easy-to-digest plant-based protein and does not skimp on flavor.  This vegan, gluten-free, and dairy-free bowl leaves you satisfied and ready for an action-packed day.

Ingredients

• 1/2 – 1 cup of pre-cooked Quinoa

• 1/2 – 1 cup of seasoned steamed or Roasted Sweet Potatoes

• 1/2 cup of rinsed and drained black beans

• avocado oil spray, optional

• 1/2 – 1 chopped bell pepper

• 1/8 cup of chopped red onion

• 1/2 tablespoon roughly chopped cilantro

• 1/4 lime

Directions

• Take a medium skillet, spray with avocado oil (if using), and heat it to medium.
• Put quinoa, sweet potatoes, and beans into your skillet and heat to your desired temp.
• Garnish with onions, peppers, cilantro, and a generous squeeze of lime.

Notes

• You can also heat the onions and peppers in the skillet.