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Sweet Potato Quinoa Breakfast Bowl

quinoa breakfast bowl recipe
Yield: 22 Servings

Yield: 22 Servings

8 cup Almond Milk
6 tbsp Butter, Unsalted
1 1/2 tsp Cinnamon
12 oz Dried Cranberries (or Pomegranate Seeds), Half for Garnish
3 bag Simplot Farmhouse Originals™: Roasted Sweet Potato Mashed 12/2lb
12 oz Maple Syrup
48 oz Old Fashioned Oatmeal
12 oz Pecans, Chopped, Half for Garnish
48 oz Simplot Simple Goodness™: Golden Delicious Sliced Apples with Sugar 1/30lb
1 bag Simplot Good Grains™: Red Quinoa 6/2.5lb
12 oz Sugar
Preparation Instructions:
• Bring almond milk to a boil and add in mashed sweet potatoes, stirring until incorporated. Add red quinoa and oatmeal and bring back to a boil, stirring constantly. Turn heat to medium and cook for about 4-5 minutes.
• Turn the burner off and add in apple pieces, maple syrup, and half of the pecans and cranberries. Set aside and mix sugar and cinnamon in a bowl and toss with reserved apple slices until evenly coated.
• Preheat sauté pan and add butter. Sauté tossed apple slices until caramelized on both sides. Ladle 8 oz of the red quinoa oatmeal mixture into a bowl and top with caramelized apples, pecans and cranberries. Sprinkle cinnamon on top and drizzle with maple syrup.
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