Quinoa Breakfast Bowl Recipe
Quinoa, Chimichurri, 2 poached Eggs, Arugula, Black Beans, Avocado, Pickled Jalapeño and Fried Sweet Potato (VEGAN)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quinoa and Beans
Sweet Potato
Chimichurri Sauce
Toppings
Method
Prepare Quinoa and Beans
- 1
Rinse Quinoa
Rinse the quinoa under cold water to remove any bitterness.
- 2
Cook Quinoa
In a pot, combine 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil.
- 3
Simmer Quinoa
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 4
Combine with Black Beans
Remove from heat and let it sit for 5 minutes. Fluff with a fork and stir in the black beans.
Prepare Sweet Potato
- 5
Preheat Oven
Preheat the oven to 425°F (220°C).
- 6
Dice Sweet Potato
Peel and dice the sweet potato into small cubes.
- 7
Season Sweet Potato
In a bowl, toss the sweet potato cubes with olive oil, salt, and pepper.
- 8
Roast Sweet Potato
Spread the sweet potato on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly crispy.
Make Chimichurri Sauce
- 9
Combine Ingredients
In a food processor, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and salt.
- 10
Blend Chimichurri
Pulse until finely chopped and well combined. Adjust seasoning to taste.
Assemble the Bowl
- 11
Add Quinoa Base
In a serving bowl, layer the quinoa and black bean mixture as the base.
- 12
Add Toppings
Top with roasted sweet potatoes, a handful of arugula, sliced avocado, and pickled jalapeños.
- 13
Finish with Chimichurri
Drizzle chimichurri sauce over the top to finish.