Roasted Sweet Potato and Quinoa Breakfast Bowl

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups almond milk
• 2 cups spinach, chopped
• 1 avocado, diced
• 1/4 cup sunflower seeds
• 1 teaspoon ground cinnamon
• 2 tablespoons maple syrup

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.

2. 2

   While the sweet potatoes are roasting, cook the quinoa according to the package instructions. Once cooked, fluff with a fork.