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
Scale
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
