This Sweet Potato and Quinoa breakfast Bowl offers a filling and nutritious way to start your day, combining roasted sweet potatoes and fluffy quinoa.
The tahini drizzle adds a creamy, nutty flavor that complements the natural sweetness of the roasted sweet potatoes.
Perfect for a vegan-friendly and protein-rich breakfast, this bowl balances complex carbs, fiber, and healthy fats.
Why You’ll Love This Recipe
- Roasted sweet potatoes add natural sweetness and a satisfying texture to the bowl.
- Quinoa provides a complete plant-based protein source, making this bowl balanced and nutritious.
- The tahini drizzle offers a rich, creamy finish that ties all flavors together without dairy.
- Serving warm or room temperature makes it versatile and suitable for meal prep.
Sweet Potato and Quinoa Breakfast Bowl with Tahini Drizzle
Start your morning with this hearty and nutritious vegan-friendly breakfast bowl featuring roasted sweet potatoes, fluffy quinoa, and a creamy tahini drizzle.
- Prep time
- 10 minutes
- Cook time
- 30 minutes
- Servings
- 2
- Yield
- 2 breakfast bowls
Ingredients
- 1 medium sweet potato (about 8 ounces), peeled and diced into 1/2-inch cubes (225g)
- 1/2 cup quinoa, rinsed (90g)
- 1 cup water (240ml)
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 2 to 3 tablespoons warm water, to thin tahini sauce
- Optional toppings: chopped fresh parsley, toasted pumpkin seeds, sliced avocado
Instructions
- Roast the Sweet Potatoes Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway until tender and slightly caramelized.
- Cook the Quinoa While sweet potatoes roast, combine rinsed quinoa and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Prepare the Tahini Drizzle In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water until smooth and pourable. Adjust water as needed to reach drizzle consistency.
- Assemble the Bowl Divide cooked quinoa between two bowls. Top with roasted sweet potatoes, optional toppings if using, and drizzle with tahini sauce.
Helpful Tips
- Ensure to rinse quinoa under cold water before cooking to remove its natural bitterness.
- Roast sweet potatoes on a single layer for even cooking and caramelization.
- Adjust tahini drizzle consistency by adding small amounts of warm water for easy pouring.
- Sweet potatoes and quinoa can be prepared the night before for a quick breakfast; reheat gently before serving.
Storage and Make-Ahead
Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
Reheat sweet potatoes and quinoa in the microwave until warm (165°F / 74°C internal temperature) before assembling the bowl again.
Tahini drizzle can be stored in the fridge for up to 1 week, stir well before using.
Frequently Asked Questions
Can I use other types of squash instead of sweet potato?
Yes, but cooking times may vary. Butternut squash or delicata squash are good alternatives and can be roasted similarly.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, and the other ingredients contain no gluten, so this recipe is safe for gluten-free diets.
Can I make this recipe ahead of time?
Absolutely! Cook quinoa and roast sweet potatoes in advance, then store separately and assemble fresh in the morning.
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