Loaded Quinoa + Sweet Potato Breakfast Bowl

Serves: 1


  • 1 medium-sized sweet potato
  • Coconut oil
  • Greek yogurt
  • 1/2 cup quinoa, cooked + chilled (make the night before/few days before)
  • Peanut butter*
  • Mixed berries*
  • Chia seeds*
  • Golden flaxseeds*
  • Cacao nibs*

Do it:

  1. Preheat oven to 415°F and line a baking sheet with aluminum foil
  2. Pierce sweet potato with a fork (~5 times) and brush with olive oil
  3. Bake potato for 40-50 minutes or until crispy on the outside and soft on the inside
  4. Let sweet potato cool before storing in an airtight container in the fridge overnight (can be made a few days in advance)
  5. Once sweet potato has chilled, cut in half and top with cold quinoa + Greek yogurt + toppings* of your choice (I used peanut butter + mixed frozen berries + chia seeds + golden flaxseeds + cacao nibs)

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