Sweet Potato and Spinach Quinoa Breakfast Skillet Recipe
Introduction
This Sweet Potato and Spinach Quinoa Breakfast Skillet is a hearty and nutritious way to start your day. Packed with vibrant veggies, protein-rich quinoa, and topped with eggs, it’s a delicious one-pan meal that’s both satisfying and easy to prepare.
Ingredients
- 1 tablespoon Olive Oil
- 1 Sweet Potato
- 2 Shallots
- 1 Red Bell Pepper
- 2 cloves Garlic
- 1 cup Fresh Spinach
- 1/2 cup Quinoa
- 1 cup Vegetable Broth
- 4 Eggs
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato, chopped shallots, chopped red bell pepper, and minced garlic. Toss to coat in the oil, then cover and cook for about 10 minutes, or until the sweet potatoes are tender.
- Step 2: Add the fresh spinach to the skillet, stirring until it wilts down, which should take just one to two minutes.
- Step 3: Stir in the quinoa, then pour in the vegetable broth. Bring the mixture to a simmer, cover the skillet, and cook for 10 to 15 minutes, or until the quinoa is fully cooked and has absorbed the liquid.
- Step 4: Serve the quinoa and vegetable mixture topped with eggs cooked to your preference. Season with salt and ground black pepper to taste, and enjoy your wholesome breakfast skillet.
Tips & Variations
- For extra flavor, sauté the garlic and shallots first until fragrant before adding the sweet potatoes and bell pepper.
- Try swapping the sweet potato for butternut squash or adding chopped kale instead of spinach for a different twist.
- Top with avocado slices or a sprinkle of feta cheese for added creaminess and flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to loosen the quinoa. For best texture, reheat eggs separately if you prefer them less firm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice or another grain instead of quinoa?
Yes, you can substitute quinoa with brown rice, bulgur, or couscous. Keep in mind that cooking times and liquid ratios may vary for different grains.
How do I cook the eggs for this dish?
You can cook the eggs any way you like—fried, poached, or scrambled—then top the skillet just before serving to add extra protein and richness.
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Sweet Potato and Spinach Quinoa Breakfast Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious Sweet Potato and Spinach Quinoa Breakfast Skillet featuring tender sweet potatoes, vibrant spinach, and protein-packed quinoa topped with perfectly cooked eggs. This easy one-pan recipe is perfect for a wholesome start to your day, combining fresh vegetables and grains with simple seasonings for a flavorful morning meal.
Ingredients
Vegetables and Aromatics
- 1 Sweet Potato, peeled and diced
- 2 Shallots, thinly sliced
- 1 Red Bell Pepper, diced
- 2 cloves Garlic, minced
- 1 cup Fresh Spinach
Grains and Liquids
- 1/2 cup Quinoa, rinsed
- 1 cup Vegetable Broth
Other
- 1 tablespoon Olive Oil
- 4 Eggs
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Cook the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potato, sliced shallots, diced red bell pepper, and minced garlic to the skillet. Toss the ingredients to coat them evenly in oil. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
- Wilt the Spinach: Add 1 cup of fresh spinach to the skillet. Stir the spinach into the cooked vegetables and continue to cook for another 1-2 minutes, until the spinach wilts down completely.
- Add Quinoa and Broth: Stir in 1/2 cup rinsed quinoa, then pour in 1 cup of vegetable broth. Increase the heat slightly and bring the mixture to a gentle simmer. Cover the skillet and cook for 10 to 15 minutes, or until the quinoa is fluffy and fully cooked, and the liquid has been absorbed.
- Serve with Eggs: In a separate pan or in the same skillet if preferred, cook 4 eggs to your liking (fried, poached, or scrambled). Serve the quinoa and vegetable mixture topped with the eggs. Season generously with salt and ground black pepper to taste. Enjoy your nutritious and filling breakfast skillet!
Notes
- You can substitute sweet potato for regular potatoes if preferred.
- For added protein, consider incorporating chickpeas or tofu along with the quinoa.
- Adjust the seasoning with herbs like thyme or paprika for extra flavor.
- Leftover skillet can be stored in the refrigerator up to 3 days and reheated gently.
- To reduce cooking time, pre-cooked quinoa can be added at the end instead of dry quinoa.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: sweet potato breakfast skillet, quinoa breakfast, spinach and sweet potato, healthy breakfast skillet, vegetarian breakfast
