Description
This Sweet Potato Quinoa Bowl combines the natural sweetness of roasted sweet potatoes with creamy coconut-infused quinoa, topped with fresh blueberries, crunchy pecans, and luscious whipped cream. A nutritious and comforting breakfast or snack that’s dairy-free and vegan-friendly.
Ingredients
Sweet Potato Mixture
- 1 large sweet potato (cut lengthwise, 11 to 12 ounces total)
- Olive oil spray (for coating)
- 1 tablespoon unsweetened coconut milk beverage
- 1 teaspoon maple syrup (sugar-free preferred)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch kosher salt
Quinoa Mixture
- 1½ cups cooked quinoa (frozen or shelf stable)
- ¾ cup unsweetened coconut milk beverage
- 1½ tablespoons brown sugar (sugar-free recommended)
- 4 grams coconut milk powder (about 2 scoops)
- ¾ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (plus more for topping)
- Pinch kosher salt
Toppings
- ⅓ cup fresh blueberries
- 1 tablespoon chopped pecans
- 2 tablespoons coconut whipped cream (or whipped cream of choice)
Instructions
- Preheat and Prepare Sweet Potato: Preheat your oven to 425°F. Lightly spray the cut side of the sweet potato with olive oil and place it cut-side down on a parchment-lined sheet pan.
- Roast Sweet Potato: Roast the sweet potato in the oven until very tender and caramelized, about 25 to 35 minutes depending on size.
- Mash Sweet Potato: Once roasted, scoop out the sweet potato flesh into a medium bowl. Mash it well with coconut milk, maple syrup, vanilla, cinnamon, ground ginger, and a pinch of kosher salt until creamy. Keep warm.
- Heat Quinoa Mixture: In a small saucepan, combine cooked quinoa, coconut milk, coconut milk powder, brown sugar, cinnamon, vanilla extract, and salt. Cook over medium-low heat, stirring frequently for 4 to 5 minutes until hot and creamy.
- Assemble the Bowl: Spoon the warm coconut quinoa into two bowls. Top each with the warm mashed sweet potato mixture, fresh blueberries, chopped pecans, and a dollop of whipped cream. Finish with a light dusting of cinnamon on top.
Notes
- You can use frozen or shelf-stable cooked quinoa to save time.
- Adjust the amount of sweetener to your preference, using sugar-free or regular maple syrup and brown sugar as desired.
- If coconut milk powder is unavailable, add a little more coconut milk for creaminess.
- This recipe is naturally vegan and gluten-free.
- Roasting time for the sweet potato depends on its size; test tenderness by piercing with a fork.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American