Sweet Potato Breakfast Bowls
Roasted sweet potatoes filled with quinoa, black beans, avocado, and feta make for a bright and filling breakfast or brunch bowl that's easy to prepare and customize.
Ingredients
For the Base
- 2 medium sweet potatoes Choose medium sweet potatoes for even roasting
For the Filling
- 1/2 cup cooked quinoa Can swap with brown rice, farro, or bulgur
- 1/2 cup black beans Drained and rinsed; can substitute with pinto beans or chickpeas
For the Toppings
- 1 avocado Sliced; use ripe but firm avocado for best results
- 1/4 cup feta cheese Crumbled; can use dairy-free alternative or omit for a vegan option
- 1/4 cup chopped green onions
To Finish
- Salt and pepper to taste
- Olive oil Can substitute with avocado oil or tahini
- Hot sauce (optional) For added heat; alternatives include sriracha or harissa
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them with a fork.
- Lightly rub each potato with olive oil and place on a baking sheet.
Roasting
- Bake the sweet potatoes for 45–60 minutes, until soft.
Cooking Quinoa
- While the sweet potatoes bake, cook the quinoa according to package instructions, then fluff with a fork and season lightly.
Preparation of Toppings
- Drain and rinse the black beans. Slice the avocado, crumble the feta, and chop the green onions.
Final Assembly
- When the potatoes are done, let them cool slightly, slice open, and fluff the insides.
- Top each fluffed sweet potato with quinoa, black beans, avocado slices, feta, and green onions.
- Drizzle with olive oil, season with salt and pepper, and add hot sauce if desired.
Serving
- Serve the bowls immediately while warm.
Notes
Optional: Add a fried or poached egg on top for extra protein. Great for meal prep and can be customized with various toppings.