Quinoa Breakfast Bowl Recipe

Cook quinoa

In a fine-mesh sieve rinse 1 cup quinoa under cold water until water runs clear. Combine rinsed quinoa, 2 cups water or broth, 1/4 tsp salt and 1 tbsp olive oil in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.

Roast or sauté sweet potato

If roasting: Preheat oven to 425°F (220°C). Toss diced sweet potato with 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet in a single layer and roast 18–22 minutes, turning once, until tender and slightly caramelized. If sautéing: Heat 1 tbsp olive oil in a skillet over medium heat, add sweet potato cubes, cover and cook 8–12 minutes, stirring occasionally, until tender and browned.

Cook peppers & spinach

When sweet potato is nearly done, add the diced red bell pepper to the pan or sheet for the last 6–8 minutes of cooking, or sauté in the skillet for 3–4 minutes until softened. Add baby spinach in the skillet during the last 1–2 minutes and wilt; season with 1/4 tsp black pepper and a pinch of salt. Mix spinach, peppers and sweet potato together and remove from heat. Stir in sliced scallions.

Make sunny-side up eggs

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack eggs into the pan, spacing them apart. Cook gently until whites are set but yolks remain runny, about 3–4 minutes. For a slightly set top, cover pan for the last 30–45 seconds. Season eggs with 1/8 tsp salt and a grind of black pepper. Remove from pan.

Make dressing

Whisk together 3 tbsp plain Greek yogurt, 1 tsp tahini, 1 tsp maple syrup, 1 tsp water and 1/8 tsp salt until smooth. Adjust thickness with an extra tsp water if necessary.

Assemble bowls

Divide the cooked quinoa between two bowls (about 1/2 cup cooked quinoa per serving if serving 2; see servings below). Top each bowl with the sweet potato and veggie mix. Add sliced avocado and halved cherry tomatoes. Place a sunny-side up egg on top of each bowl.

Finish & serve

Drizzle each bowl with the yogurt-tahini dressing, squeeze 1/2 tsp lemon or lime juice over the avocado, sprinkle crumbled feta (if using), toasted pumpkin seeds, chopped cilantro or parsley, and a pinch of chili flakes or 1/2 tsp hot sauce if desired. Serve immediately so eggs remain runny; gently break yolk into the bowl before eating to mix with quinoa and sweet potato.