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Colorful and nutritious sweet potato breakfast bowls topped with fruits and nuts.

Sweet Potato Breakfast Bowls

Warm, filling, and customizable, these Sweet Potato Breakfast Bowls combine roasted sweet potatoes, nutty quinoa, fresh spinach, and creamy avocado for a nutrient-packed breakfast or light dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Breakfast, Brunch, Dinner
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed Make sure to scrub skin if using unpeeled.
  • 1 cup cooked quinoa Makes about 2 cups cooked.
  • 1/2 cup fresh spinach Baby spinach works best for tenderness.
  • 1/4 cup diced avocado Add at serving time to avoid browning.
  • 2 tablespoons olive oil Use avocado oil for a higher smoke point.
  • to taste salt
  • to taste freshly ground black pepper
Optional Toppings
  • 1 each poached egg For a protein boost.
  • 1/4 cup crumbled feta For added flavor.
  • a few dashes hot sauce Optional, for spice.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
  2. Peel (optional) and cut the sweet potatoes into 1/2–3/4 inch cubes for even roasting.
  3. Toss the cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
Cooking
  1. Roast for 25–30 minutes, flipping once, until the edges are browned and the potato is tender when pierced.
  2. While the potatoes roast, cook quinoa according to package directions, typically 1 part quinoa to 2 parts water; bring to a boil, reduce to simmer, cover for 15 minutes, then fluff.
Assembly
  1. Divide cooked quinoa between two bowls. Top evenly with roasted sweet potatoes and fresh spinach.
  2. Add diced avocado on top and finish with optional toppings like a poached egg, crumbled feta, or hot sauce.
  3. Serve warm and enjoy immediately.

Notes

Store roasted sweet potatoes and cooked quinoa separately for up to 3–4 days. Avoid freezing assembled bowls. To prevent avocado browning, dice just before serving.