Protein-Packed Autumn Breakfast Bowl
Prep 20 min · Cook 15 min · Serves 4 · easy
A nutrient-dense, satiating breakfast bowl perfect for breaking your intermittent fasting window. This recipe combines hearty quinoa, roasted sweet potatoes, protein-rich eggs, and healthy fats from avocado and pumpkin seeds for a balanced and filling meal.
Ingredients
- 1 cup quinoa, rinsed
- 2 medium sweet potato, cubed
- 8 eggs
- 1 avocado, diced
- 1/4 cup pumpkin seeds
- 2 cups spinach
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Toss the cubed sweet potatoes with 1 tbsp of olive oil and season with salt and pepper. Roast for 15-20 minutes, until tender and lightly browned.
- 2
While the sweet potatoes are roasting, cook the quinoa according to package instructions.
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