Description
A delightful and nutritious breakfast option featuring sweet potatoes, quinoa, black beans, and avocado.
Ingredients
- 2 medium sweet potatoes
- 1 cup cooked quinoa
- 1/2 cup black beans, rinsed and drained
- 1 avocado, sliced
- 1/4 cup Greek yogurt or dairy-free alternative
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chili flakes or seasoning (optional)
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and pierce them a few times with a fork.
- Place the sweet potatoes directly on the oven rack or on a baking sheet and bake for about 45 minutes or until tender.
- While the sweet potatoes are baking, cook the quinoa according to package instructions.
- Let the sweet potatoes cool slightly, then cut them in half lengthwise and scoop out some flesh to create bowls.
- Fill each sweet potato half with quinoa, add black beans and sliced avocado, then top with Greek yogurt.
- Drizzle with olive oil and season with salt, pepper, and chili flakes if desired. Serve warm and enjoy!
Notes
Choose firm sweet potatoes and feel free to customize toppings based on preferences. Components can be prepared ahead of time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American