Products used in this recipe
Sweet Potato Quinoa Breakfast Bowl
A wholesome, filling breakfast option packed full of healthy ingredients. This bowl will keep you going way past lunch.
Ingredient | Weight | Measure |
---|---|---|
Almond milk | 8 cup | |
Farmhouse Originals: Roasted Sweet Potato Mashed 12/2lb | 3 bag | |
40 oz. | 1 bag | |
Oatmeal, old-fashioned | 48 oz. | |
48 oz. | ||
Maple syrup | 12 fl. oz. | |
Pecans, chopped, divided | 12 oz. | |
Cranberries, dried (or pomegranate seeds), divided | 12 oz. | |
Sugar | 12 oz. | |
Cinnamon | 1 1/2 tsp. | |
Butter, unsalted | 6 Tbsp. |
Preparation Instructions:
Step 1
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.
Step 2
Turn the burner off and add in half the apple pieces, maple syrup, and half of the pecans and cranberries. Set aside. In a small bowl mix sugar and cinnamon and toss with reserved apple slices until evenly coated.
Step 3
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.