These breakfast bowls are served with caramelized sweet potatoes, cinnamon spiced quinoa, and topped with coconut yogurt. They’re a delicious breakfast that are vegan and gluten-free.
Sweet potato & quinoa for breakfast
I know it may sound strange to have sweet potatoes and quinoa for breakfast, but they are actually amazing breakfast foods.
Sweet potatoes are considered to be one of the healthiest foods on the planet and quinoa is full of protein and minerals. The combination of caramelized sweet potatoes and cinnamon spiced quinoa is the perfect combination for a super breakfast.
- Sweet potato: 1 large or 2 small sweet potatoes. I suggest using orange flesh sweet potatoes for this recipe.
- Quinoa: This recipe calls for traditional, white quinoa, but you can use any quinoa that you have on hand.
- Flaxseeds: Added to the quinoa, because they’re nutritious, high in omega-3 fats, rich in dietary fiber, and you can’t even taste them. They are completely optional, so no problem if you don’t have them…yet!
- Non-dairy milk: For the quinoa. I used unsweetened coconut milk, but any non-dairy milk will work.
- Cinnamon: A dash for the sweet potatoes and the quinoa.
- Maple syrup: A few drops of maple syrup to sweeten the sweet potatoes.
- Coconut oil: To caramelize the sweet potatoes.
- Coconut yogurt: For topping, but any yogurt will work for this breakfast bowl.
How to make this recipe
To begin, prepare the quinoa. Add the quinoa, non-dairy milk, flaxseeds, and cinnamon to a small saucepan. Bring to a bowl, cover, and lower to simmer for 15 minutes. Then, remove lid, fluff with a fork, and set aside.
While quinoa is cooking, prepare the star of the show: the caramelized sweet potatoes. Dice the sweet potatoes, keeping the skin on, and add to a large skillet, along with a splash of water. Once streaming, cover, and cook for 5 minutes. Add maple syrup, coconut oil, and cinnamon. Reduce heat and cook for another 5 minutes, stirring occasionally.
Divide the cinnamon quinoa between bowls, top with half of the caramelized sweet potatoes and coconut yogurt. Sprinkle with hemp seeds, coconut flakes, and any other toppings you love.
Caramelized Sweet Potato & Quinoa Breakfast Bowl Q/A
CAN I MAKE THIS RECIPE AHEAD OF TIME?
Yes! Once cooked, these Caramelized Sweet Potato & Quinoa Breakfast Bowls will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave.
CAN I USE USE ANY COLOR QUINOA?
Absolutely! Use a tri-colored or red quinoa, if you’re out of white quinoa.
WHAT TOPPINGS CAN I ADD?
- Fresh berries: strawberries, raspberries, blueberries, or blackberries.
- Any fruits: sliced banana, diced apples, and pears are good options.
- Nut butter: creamy peanut butter, almond butter, SunButter, pecan butter, hazelnut butter, etc.
- Chopped nuts: peanuts, almonds, sunflower seeds, pecans, hazelnuts, walnuts, etc.
Tips for making this recipe perfectly
- For this sweet potato breakfast recipe, I suggest using orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
- I left the skin on my sweet potato, because the peel of a sweet potato holds majority of its antioxidant power. However, you can remove the skin if you prefer that more.
- Prepare the quinoa with your favorite non-dairy milk.
- You can certainly top or add in your sweet potato breakfast bowls with whatever you like, so it’s totally customizable.
For more breakfast recipes
- SunButter & Raspberry Sweet Potato Breakfast Bowls
- Chocolate Fudge Overnight Oats
- Peanut Butter Granola
- Cashew Cookie Dough Smoothie Bowl
If you tried these Caramelized Sweet Potato & Quinoa Breakfast Bowls or any other recipe on the blog let me know how you liked it by leaving a comment & rating below! Be sure to follow along on my Instagram, Pinterest, and subscribe to my email list for more recipes and updates. Also, tag me on Instagram if you make this recipe, so I can see your creation!Print
Caramelized Sweet Potato & Quinoa Breakfast Bowls
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 2 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
For the quinoa
For the sweet potato:
- 1 large or 2 small sweet potatoes, diced
- 2 tbsp water
- 2 tsp coconut oil
- 2 tsp maple syrup
- 1/2 tsp cinnamon
- 1/2 cup coconut yogurt
- Coconut flakes
- Hemp seeds
- Prepare the quinoa: add the quinoa, non-dairy milk, flaxseeds, and cinnamon into a small saucepan. Bring to a bowl, cover, and lower to simmer for 15 minutes. Remove lid, fluff with a fork and set aside.
- Make the sweet potato: add the sweet potato and 2 tablespoons of water into a skillet. Heat the water until it’s steaming, cover, and cook for 5 minutes. Remove the lid and add the coconut oil, maple syrup and cinnamon. Reduce heat and cook for another 5 minutes, stirring occasionally.
- To serve: Divide the cinnamon quinoa between bowls, top with half of the caramelized sweet potatoes, and coconut yogurt. Sprinkle with hemp seeds, coconut flakes, and any other toppings you love.
- Use an orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
- You can leave the skin on the sweet potato or remove it.
- Prepare the quinoa with your favorite non-dairy milk.
- You can certainly top or add in your sweet potato breakfast bowls with whatever you like.
- Once cooked, it will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave.
- Serving Size: 1/2 of the recipe
- Calories: 353
- Sugar: 10g
- Sodium: 71g
- Fat: 14g
- Carbohydrates: 53g
- Protein: 8g
Keywords: sweet potato, sweet potato breakfast bowl, quinoa, sweet potato and quinoa, coconut yogurt