Sweet Potato and 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!
Course Breakfasts, Main Dishes, Side Dishes
Cuisine American
Keyword quinoa breakfast, quinoa breakfast recipe, vegetable breakfast skillet, veggie breakfast skillet
Diet Dairy-Free, Gluten-Free, Vegetarian
Occasion Game Day
Time 30 minutes or less, 45 minutes or less
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 223kcal
Author Sarah Bond


  • 1 Tbsp olive oil 15 mL
  • 1 sweet potato diced
  • ½ red onion diced, about ½ cup
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 cup spinach
  • 1/2 cup uncooked quinoa 100 g
  • 1 cup vegetable broth 236 mL
  • 4 eggs cooked however you like them


  • Veggies: Heat oil in a large skillet over medium heat. Add sweet potato, onion, bell pepper, and garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes are a little soft (but not cooked through).
  • Spinach: Add spinach, stir, and cook until wilted down, just a minute or two.
  • Quinoa: Stir in quinoa, pour in broth, and bring to a simmer. Cover and cook for 10 to 15 minutes until quinoa is cooked. If there is excess broth in the pan at the end, let the skillet cook uncovered to evaporate moisture.
  • Eggs: Meanwhile, cook eggs however you like them!
  • Serve: Serve veggie skillet topped with eggs and sprinkled with salt, pepper, and red pepper flakes.


Serving: 1serving | Calories: 223kcal | Carbohydrates: 24.4g | Protein: 11.1g | Fat: 9.7g | Saturated Fat: 2.1g | Cholesterol: 164mg | Sodium: 271mg | Potassium: 490mg | Fiber: 3.3g | Sugar: 4.5g | Calcium: 53mg | Iron: 3mg