Sweet Potato Quinoa Breakfast Bowl

Warm, creamy, and tasting almost like dessert for breakfast—this cozy bowl delivers roasted sweet potato, fluffy quinoa, and a hint of coconut that makes waking up genuinely exciting.

Ingredients:

• 1 medium sweet potato, cubed
• 1 cup cooked quinoa
• ¾ cup canned coconut milk
• ¼ cup water
• 1 tablespoon maple syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• Pinch of salt
• ½ cup fresh blueberries
• ¼ cup toasted pecans, chopped
• Coconut whipped cream, for topping

Method:

1. Roast the sweet potato cubes at 400°F for 20 minutes until tender and slightly caramelized.
2. Heat coconut milk, water, maple syrup, vanilla, cinnamon, and salt in a saucepan over medium heat.
3. Stir in the cooked quinoa and warm through for 2–3 minutes until creamy.
4. Divide the coconut quinoa between bowls and top with roasted sweet potato, blueberries, and pecans.
5. Dollop with coconut whipped cream and serve warm.

Full recipe at Skinnytaste →

Chef's tip: Make your quinoa the night before and store it in the fridge—you'll have this bowl on the table in under 10 minutes on a busy morning.