Last Updated on December 19, 2023 by Christin Gillespie
These breakfast bowls are served with caramelized sweet potatoes, cinnamon spiced quinoa, and topped with coconut yogurt. They’re a delicious breakfast that are vegan and gluten-free.
Sweet Potato & Quinoa for Breakfast
I know it may sound strange to have sweet potatoes and quinoa for breakfast, but they are actually amazing breakfast foods.
Sweet potatoes are considered to be one of the healthiest foods on the planet and quinoa is full of protein and minerals. The combination of caramelized sweet potatoes and cinnamon spiced quinoa is the perfect combination for a super breakfast.
Caramelized Sweet Potato & Quinoa Breakfast Bowls Ingredients
- Organic Sweet Potato: 1 large or 2 small sweet potatoes. Any variety of sweet potato works well in this recipe, classic orange is what I use, but both purple and white sweet potatoes can be used! Yams are also a totally delicious substitution for sweet potatoes!
- Organic Quinoa: This recipe calls for traditional, white quinoa, but you can use any quinoa that you have on hand.
- Organic Ground Flax Seeds: Mixed with sweet potato, because they’re nutritious, high in omega-3 fats, rich in dietary fiber, and you can’t even taste them. They are completely optional and can be replaced with chia seeds, or completely omitted, so no problem if you don’t have them…yet!
- Organic Unsweetened Non-Dairy Milk: To cook the quinoa in.
- Organic Ceylon Cinnamon: A dash for the sweet potatoes and the quinoa.
- Organic Pure Maple Syrup: A few drops of maple syrup to sweeten the sweet potatoes.
- Organic Coconut Oil: To caramelize the sweet potatoes.
- Organic Coconut Yogurt: For topping, but any yogurt will work for this breakfast bowl.
How to Make this Sweet Potato Breakfast Recipe
To begin, prepare the quinoa. Add the quinoa, non-dairy milk, flaxseeds, and cinnamon to a small saucepan. Bring to a bowl, cover, and lower to simmer for 15 minutes. Then, remove lid, fluff with a fork, and set aside.
While quinoa is cooking, prepare the star of the show: the caramelized sweet potatoes. Dice the sweet potatoes, keeping the skin on, and add to a large skillet, along with a splash of water. Once streaming, cover, and cook for 5 minutes. Add maple syrup, coconut oil, and cinnamon. Reduce heat and cook for another 5 minutes, stirring occasionally.
Divide the cinnamon quinoa between bowls, top with half of the caramelized sweet potatoes and coconut yogurt. Sprinkle with hemp seeds, coconut flakes, and any other toppings you love.
Caramelized Sweet Potato & Quinoa Breakfast Bowl Q/A
Can I make this recipe ahead of time?
Yes! Once cooked, these Caramelized Sweet Potato & Quinoa Breakfast Bowls will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave.
Can I use any color of organic quinoa?
Absolutely! Use a tri-colored or red quinoa, if you’re out of white quinoa.
What toppings can I add?
Anything that you desire! Here are some sweet potato topping ideas…
- Fresh or frozen organic berries: strawberries, raspberries, blueberries, or blackberries.
- Any organic fruits: sliced banana, diced apples, and pears are good options.
- Organic nut butter or seed butter: creamy peanut butter, almond butter, SunButter, pecan butter, hazelnut butter, etc.
- Organic chopped nuts or seeds: peanuts, almonds, sunflower seeds, pecans, hazelnuts, walnuts, etc.
Tips for Making this Recipe Perfect
- For this sweet potato breakfast recipe, I suggest using orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
- I left the skin on my sweet potato, because the peel of a sweet potato holds majority of its antioxidant power. However, you can remove the skin if you prefer that more.
- Prepare the quinoa with your favorite non-dairy milk.
- You can certainly top or add in your sweet potato breakfast bowls with whatever you like, so it’s totally customizable.
More Sweet Potato Recipes:
- Cashew Sweet Potato Breakfast Bowls
- Blackberry Pecan Sweet Potato Breakfast Bowls
- Chocolate Covered Sweet Potato Breakfast Bowls
- SunButter & Raspberry Sweet Potato Breakfast Bowls
- Cinnamon Apple Sweet Potato Breakfast Bowls
- Berry Chocolate Sweet Potato Breakfast Bowls
- PB&J Sweet Potato Breakfast Bowls
- Peanut Butter Chocolate Sweet Potato Breakfast Bowls
- Vegan Sweet Potato Breakfast Bowls
- Blueberry Banana Sweet Potato Breakfast Bowls
- Cinnamon Sweet Potato & Apple Bake
- Maca Sweet Potato Breakfast Bowls
- Blueberry Almond Sweet Potato Breakfast Bowls
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Caramelized Sweet Potato & Quinoa Breakfast Bowls
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 2 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
These breakfast bowls are served with caramelized sweet potatoes, cinnamon spiced quinoa, and topped with coconut yogurt. They’re a delicious breakfast that are vegan and gluten-free.
Ingredients
Always opt for organic ingredients.
For the quinoa
- 1/2 cup quiona
- 1 cup uurnsweetend non-dairy milk
- 1 tsp ceylon cinnamon
- 1 tbsp ground flax seeds
For the sweet potato:
- 1 large or 2 small sweet potatoes, diced
- 2 tbsp water
- 2 tsp coconut oil
- 2 tsp pure maple syrup
- 1/2 tsp ceylon cinnamon
Toppings:
- 1/2 cup coconut yogurt
- Coconut flakes
- Hemp seeds
Instructions
- Prepare the quinoa: add the quinoa, non-dairy milk, flaxseeds, and cinnamon into a small saucepan. Bring to a bowl, cover, and lower to simmer for 15 minutes. Remove lid, fluff with a fork and set aside.
- Make the sweet potato: add the sweet potato and 2 tablespoons of water into a skillet. Heat the water until it’s steaming, cover, and cook for 5 minutes. Remove the lid and add the coconut oil, maple syrup and cinnamon. Reduce heat and cook for another 5 minutes, stirring occasionally.
- To serve: Divide the cinnamon quinoa between bowls, top with half of the caramelized sweet potatoes, and coconut yogurt. Sprinkle with hemp seeds, coconut flakes, and any other toppings you love.
Notes
- Use an orange flesh sweet potatoes for this recipe, but any type sweet potato will work.
- You can leave the skin on the sweet potato or remove it.
- Prepare the quinoa with your favorite non-dairy milk.
- You can certainly top or add in your sweet potato breakfast bowls with whatever you like.
- Once cooked, it will last in the fridge for 4-5 days. For best results, keep in an air tight container and reheat in the microwave.
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