Sweet Potato Quinoa Breakfast Bowl

Creamy coconut quinoa meets caramelized sweet potato in this warm, cozy breakfast that tastes almost like dessert—but actually fuels your morning with whole grains and natural sweetness.

Ingredients:

• 1 cup quinoa
• 2 cups unsweetened coconut milk
• 1 cup water
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¾ cup fresh blueberries
• ½ cup toasted pecans, chopped
• Coconut whipped cream for topping

Method:

1. Toss cubed sweet potatoes with cinnamon and maple syrup. Roast at 400°F for 25 minutes until caramelized and tender.
2. Meanwhile, rinse quinoa and combine in a pot with coconut milk, water, and salt. Bring to a boil, then simmer 15 minutes until fluffy and liquid absorbs.
3. Stir vanilla extract into the cooked quinoa.
4. Divide quinoa between four bowls. Top each with roasted sweet potato, blueberries, pecans, and a dollop of coconut whipped cream.

Full recipe at Skinnytaste →

Chef's tip: Roast the sweet potatoes the night before and reheat gently in the morning—the edges get even more caramelized, and breakfast comes together in minutes.