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!
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 & 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!
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RatePrep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 3 people
Calories: 443kcal
INGREDIENTS
- 1 Tbsp olive oil 15 mL
- 1 small sweet potato cubed
- 2 shallots diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 cup fresh spinach chopped
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth 236 mL
- To serve: 4 eggs cooked however you like them
INSTRUCTIONS
- 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.
- Add spinach, stir, and cook until wilted down, just a minute or two.
- Stir in quinoa, pour in broth, and bring to a simmer. Cover and cook for 10 to 15 minutes until quinoa is cooked.
- While quinoa cooks, cook your eggs.
- Serve quinoa skillet topped with eggs and sprinkled with salt and pepper.
NUTRITION
Serving: 1serving | Calories: 443kcal | Carbohydrates: 45g | Protein: 22g | Fat: 20g | Sodium: 532mg | Fiber: 6g
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Published: 02.03.17 Updated: 05.29.17
Hi, I’m Sarah!
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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!
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! 😀
Love sweet potato recipes! And yours sounds yummy, thanks! But don’t love bell peppers. Could you recommend a substitute for the bell pepper? Thx!
Hi Tess! Do you like any peppers? If so, poblano peppers may work well. They’re a bit spicier (but not too hot, just take out the seeds.) Otherwise you could substitute any vegetable you like really (I think mushrooms would be nice!)
does this mean only the sweet potato’s in the produce . or can you use the ones in the can?
Hi Mary! I haven’t tried this with canned sweet potato before.It might get a little too mushy, so I would recommend adding it later into cooking. Would love to know how it goes if you try it out!