Sweet Potato & Quinoa Breakfast Bowl

Breakfast… the most important meal of the day! I’ll admit, sometimes we get in a food rut and make the same boring eggs every morning. Probably due to ease or that you may be under a time crunch. Either way, you shouldn’t settle for less!

In my opinion, if your food has had a life then it is probably nutritious and good for you. This sweet potato & quinoa breakfast bowl takes a bit of prep, but you can make a larger batch ahead of time and have a few breakfasts for the week.

When I make this breakfast I put a big scoop of sautéed kale, sweet potato hash, and quinoa into the bowl. In the meantime I cook an egg and get some salsa and avocado.

I love the way this dish looks after it’s complete, and it tastes even better! It’s what I like to call healthy “comfort food”. It’s lean, packed with protein, and delicious!

Ingredients
Sweet Potato Hash
-1 large sweet potato (cubed)
-1 red bell pepper (chopped)
-1/2 cup crimini mushrooms (sliced)
-1/3 cup red onions (chopped)
-olive oil
-3 cloves garlic (minced)
-1/2 tsp salt, pepper, red pepper flakes, smoked paprika, tumeric, cumin
…the rest of the bowl
-2 cups kale (uncooked)
-olive oil
-1/2 cup quinoa (uncooked)
Extras (side): avocado & salsa

Directions
Sweet Potato Hash
Begin by preheating the oven to 425 degrees. Chop up you sweet potato, bell pepper, red onion, crimini mushroom, and garlic. Mix all of these together in a cooking dish with some olive oil. As far as the amount of olive oil goes, I used about a 1/4 cup. Toss all the vegetables until they are evenly coated with olive oil. Put your veggies in the oven for about 15 minutes or until the sweet potato cubes are soft.
Quinoa
Go ahead and start the quinoa, that way your veggies will be done cooking at about the same time. Follow the direction on the package and do not add any seasonings to the quinoa.
Sautéed Kale
Heat a frying pan on medium-high heat. Use about 1 Tbsp olive oil and add the 2 cups of raw kale. Sauté until the leaves are a little soft, yet still fibrous and firm- about 4-ish minutes (watch these closely, cook time is short). I don’t cook them all the way in order to preserve the nutrition. When they are done quickly remove them from the heat and add about half of the sautéed kale to a bowl.
… at this point you vegetables and quinoa may be done. Go ahead and put a few scoops of sweet potato hash and quinoa into your bowl with the kale. Begin cooking your egg and in a small bowl mix together all of your seasonings. Sprinkle some of your seasoning mixture in your bowl of hash, kale, and quinoa, then mix evenly. Once your egg is finished place it on top. I always eat this dish with avocado and salsa- enjoy!