Sweet Potato Quinoa Breakfast Bowl


Break out of a breakfast rut with this sweet and savory breakfast bowl. The combination of sweet potato, quinoa and spinach will get the day off to a delicious start.

sweet potato quinoa breakfast bowl recipe card with ingredients and directions also listed below.


  • 2 small sweet potatoes – scrubbed, peeled and cubed
  • 2 teaspoons olive oil (separated)
  • Spice blend
    – 1/2 teaspoon smoked or sweet paprika
    – 1/2 teaspoon garlic powder
    – 1/4 teaspoon cumin
    – 1/4 teaspoon salt
    – 1/4 teaspoon black pepper
  • 2 cups water
  • 1 cup quinoa, rinsed
  • 4 eggs
  • 2 cups baby spinach
  • Toasted, chopped walnuts (optional)


  1. Preheat the oven to 425° and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss diced sweet potatoes with oil and spice blend. Spread in a single layer on a the baking sheet. Roast 25 – 30 minutes; stir halfway through to ensure even cooking.
  3. While the sweet potatoes are roasting, cook the quinoa.
  4. Bring water and quinoa to a boil in a medium saucepan. Reduce heat to simmer. Cover and cook for about 15 minutes or until water is absorbed and quinoa is soft and translucent.
  5. While the quinoa is cooking, heat remaining 1 tsp. olive oil in a large frying pan and fry the eggs.
  6. Toss the roasted sweet potatoes with the cooked quinoa.
  7. To assemble the breakfast bowl, start with the spinach in the bottom of each bowl. Top with 1/4 of the sweet potato-quinoa mixture, then a fried egg.
  8. Garnish with toasted walnuts if using.

Note: Diced avocado and a dollop of plain yogurt are nice additions to a breakfast bowl. Experiment with different grains like farro versus quinoa for another healthy variation.