Autumn Quinoa and Sweet Potato Bowl
Prep 15 min · Cook 20 min · Serves 4 · easy
Free on iPhone
A nourishing and satisfying vegan breakfast bowl featuring seasonal sweet potatoes, quinoa, and a variety of plant-based proteins, vegetables, and seeds.
Ingredients
- 1 cup quinoa, uncooked
- 2 medium sweet potato, peeled and cubed
- 2 cups kale, chopped
- 1 can chickpeas, drained and rinsed
- 1/4 cup pumpkin seeds
- 2 tablespoons ground flaxseed
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 cup almond milk
Instructions
- 1
Cook the quinoa according to package instructions.
- 2
In a large skillet, sauté the sweet potato cubes until tender, about 10 minutes.
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