Sweet Potato Breakfast Bowl

    550

    Sweet Potato Breakfast Bowl

    Sweet Potato Breakfast Bowl Ingredients:

    1 sweet potato, cubed
    2 tsp olive oil
    1/4 cup quinoa, rinsed
    1/3 cup almond milk
    1 tsp cinnamon
    4 cup spinach
    2 tbsp Toffee Crunch Peanut Butter
    2 soft boiled eggs

     

     

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    Sweet Potato Breakfast Bowl
    Course Breakfast
    Cuisine breakfast
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings
    Ingredients
    Course Breakfast
    Cuisine breakfast
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings
    Ingredients
    Instructions
    1. First start by cooking the quinoa, almond milk and cinnamon in a small pot over high heat, bring to a boil and then simmer for 5-10 minutes or until quinoa is tender.
    2. Remove from heat and cover for two minutes.
    3. Meanwhile, in a skillet, cook the sweet potatoes and olive oil over low/medium heat for 6-10 minutes while covered.
    4. Once the sweet potatoes and quinoa are finished, set aside and cover.
    5. Cook spinach in a frying pan with non-stick spray just until wilted.
    6. Assemble the cooked sweet potatoes, quinoa and spinach in two bowls. Top sweet potato with peanut butter and finish with a soft boiled egg.
    Recipe Notes

    Macros per serving:

    Calories: 306
    Fat: 17g
    Carbs: 24g
    Protein: 15g

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