Jessica Ivey - Sweet Potato Breakfast Bowl

Preheat the oven to 400°F (200°C).

Wash and peel the sweet potatoes, then cut them into cubes.

Toss the sweet potato cubes with olive oil, cumin, paprika, salt, and pepper.

Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

While the sweet potatoes are roasting, cook the quinoa according to package instructions if not already cooked.

In a bowl, layer the cooked quinoa, black beans, and roasted sweet potatoes.

Top with sliced avocado and a dollop of Greek yogurt.

Garnish with fresh cilantro before serving.

Equipment Needed

Spice Level:

Dietary