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Sweet Potato & Spinach Quinoa Breakfast Skillet

This Sweet Potato and Spinach Quinoa Breakfast Skillet is a veggie-packed, delicious, and filling breakfast that comes together in less than 30 minutes! 

Sweet Potato and Spinach Quinoa Breakfast Skillet

We’re rolling out one last recipe from the 21 Day Vegetarian Reset before hopping back into our usual routine next week of exploring ingredients, starting with ***drumroll*** COCOA! Ah, I’m so excited. But first, let’s get our health thing on. This Quinoa Breakfast Skillet is seriously loaded with veggies. You basically just cook them until soft then add quinoa and vegetable broth and cook until the broth is absorbed. So easy! 

I’ll be back next week with stories and recipe inspiration from a weekend spent skiing in Switzerland, but for now I must go pack up all my fluffy socks, long johns, and five hours worth of car snacks. Have a great weekend!

Sweet Potato and Spinach Quinoa Breakfast SkilletSweet Potato and Spinach Quinoa Breakfast SkilletSweet Potato and Spinach Quinoa Breakfast SkilletSweet Potato and Spinach Quinoa Breakfast Skillet

Sweet Potato and Spinach Quinoa Breakfast Skillet
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Sweet Potato & Spinach Quinoa Breakfast Skillet

This Sweet Potato and Spinach Quinoa Breakfast Skillet is a veggie-packed, delicious, and filling breakfast that comes together in less than 30 minutes!
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 to 3
Calories 443 kcal
Author Live Eat Learn

Ingredients

  • 1 Tbsp olive oil
  • 1 small sweet potato cubed
  • 2 shallots diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 cup fresh spinach chopped
  • 1/2 uncooked quinoa
  • 1 cup vegetable broth
  • To serve: 4 eggs however you like ‘em! + salt and pepper

Instructions

  1. Heat oil in a large skillet over medium heat. Add sweet potato, shallots, bell pepper, and garlic, tossing to coat. Cover and cook for 10 minutes, or until potatoes are soft.
  2. Add spinach, stir, and cook until wilted down, just a minute or two.
  3. Stir in quinoa, pour in broth, and bring to a simmer. Cover and cook for 10 to 15 minutes until quinoa is cooked.
  4. While quinoa cooks, cook your eggs.
  5. Serve quinoa skillet topped with eggs and sprinkled with salt and pepper.
Nutrition Facts
Sweet Potato & Spinach Quinoa Breakfast Skillet
Amount Per Serving (1 g)
Calories 443 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Sodium 532mg 22%
Total Carbohydrates 45g 15%
Dietary Fiber 6g 24%
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Potato and Spinach Quinoa Breakfast Skillet


This recipe is included in my 21 Day Vegetarian Reset, a nutrition program aimed at helping you to reset your habits and take control of your health. Learn more and get a free 1 Day Taste Test here.

Comments (2)

  1. Maddy says:

    This was a nice recipe, but I think it would be much easier to just add cooked quinoa to the dish at the end, rather than adding it in dry with veg broth. It just added too much time, and the quinoa didn’t really cook well when I did it. Otherwise, lovely dish!

    1. Sarah says:

      Hey Maddy! That could work too 🙂 I like to cook the quinoa in vegetable broth so it soaks up all that good flavor and saves on dishes, but if you’re short on time cooking it separately is definitely a smart idea! Happy you enjoyed it and thanks for stopping by! 😀

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