Introduction
The concept of breakfast bowls emerged from the modern wellness movement's desire to reimagine traditional morning meals with ancient grains and superfoods. While quinoa has been cultivated in the Andes for thousands of years, its recent global popularity has transformed it into a versatile ingredient that transcends cultural boundaries. This particular bowl represents the beautiful evolution of breakfast, combining South American quinoa with North American sweet potatoes and the Mediterranean's love for leafy greens. Originally created as a response to the growing demand for protein-rich, plant-based breakfast options, this bowl has become a favorite among health-conscious individuals looking to start their day with sustained energy.
Ingredients
• 1 cup white quinoa, rinsed and drained
• 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
• 1 large bunch curly kale (about 8 cups), stems removed and torn into bite-sized pieces
• 2 tablespoons extra virgin olive oil, divided
• 1 tablespoon pure maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cups vegetable broth or water for cooking quinoa
Step 1:
Preheat oven to 400°F (200°C). Rinse quinoa in a fine-mesh strainer until water runs clear.
Step 2:
On a large rimmed baking sheet, toss sweet potato cubes with 1 tablespoon olive oil, maple syrup, cinnamon, 1/4 teaspoon salt, and pepper. Spread in single layer and roast for 25-30 minutes, stirring halfway, until tender and caramelized.
Step 3:
Meanwhile, combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
Step 4:
While quinoa cooks, toss kale pieces with remaining olive oil and 1/4 teaspoon salt in a large bowl. Spread on another baking sheet and roast for 8-10 minutes until crispy but not burnt.
Step 5:
Assemble bowls by dividing quinoa among four bowls, topping with roasted sweet potatoes and crispy kale. Season with additional salt if desired.
Q: Can I make this ahead of time?
A: Yes, but store components separately and crisp the kale just before serving for best results.
Q: Is this recipe meal-prep friendly?
A: Yes, prepare quinoa and sweet potatoes in advance, but make crispy kale fresh when serving.
Q: Can I substitute the quinoa with another grain?
A: Yes, brown rice or farro work well as alternatives, though cooking times will vary.
• Red or tri-color quinoa can be substituted for white quinoa.
• Butternut squash can replace sweet potatoes if desired.
• Baby kale can be used instead of curly kale for a more tender texture.
• Recipe is naturally gluten-free and vegan.
• Choose organic sweet potatoes when possible for best flavor.
• Store leftover ingredients separately for best results.
Divide quinoa among bowls, top with roasted sweet potatoes and crispy kale. Serve immediately while kale is crispy.
Store components separately in airtight containers. Quinoa and sweet potatoes will keep for 4-5 days refrigerated. Crispy kale is best consumed immediately but can be stored for 1-2 days.
Start sweet potatoes first, then prepare quinoa, and make crispy kale last to ensure everything is ready at the optimal temperature.
- Don't skip rinsing the quinoa to remove bitter saponins
- Ensure sweet potato pieces are uniform in size for even cooking
- Watch kale closely while roasting as it can burn quickly
Try adding sliced avocado and pumpkin seeds for extra healthy fats, or swap sweet potatoes for butternut squash and add roasted chickpeas for variation.
Serve with a hot matcha latte or fresh pressed green juice for a complete breakfast experience.
Best in fall and winter when sweet potatoes are in season, but enjoyable year-round.
Contains no common allergens. Naturally gluten-free, dairy-free, egg-free, nut-free, and soy-free.
