These Savory Quinoa Breakfast Bowls with Yogurt Dressing are the perfect fuel to start your day. Nutrient packed quinoa is paired with spinach, roasted sweet potatoes and soft boiled eggs topped off with a tangy, creamy yogurt dressing to create a filling and whole-foods based meal. These bowls are not only delicious but incredibly satisfying. A nice twist on breakfast, brunch or lunch.
What you will need to make these Savory Quinoa Breakfast Bowls with Yogurt Dressing
The ingredient list looks lengthy, but these are all easy to find ingredients. You probably have most of them in your pantry!
- sweet potatoes
- shallots
- quinoa
- spinach
- eggs
- Greek yogurt
- kosher salt
- thyme
- paprika
- garlic powder
- olive oil
- lemon juice
- garlic clove
How to make these bowls
Preheat the oven to 425 F. Arrange the diced sweet potatoes and sliced shallots on a baking sheet lined with parchment paper and spray with olive oil spray. Season with the salt, thyme, paprika and garlic powder. Roast for about 25 minutes or until the sweet potatoes are tender and the shallots are slightly caramelized. Once the sweet potatoes and shallots are cooked, remove from the oven and set aside.
Bring a small pot of water to a boil and then add the eggs. Boil for 7 minutes, then remove the eggs from the water and place them in an ice bath. This will stop the cooking process.
In a small bowl, combine the yogurt, olive oil, lemon juice, grated garlic, and salt. Stir to combine all ingredients. If needed, add a splash of water to thin the sauce out to the consistency you like. Peel the egg to prepare for assembling the bowls.
How to assemble the breakfast bowls
Prepare bowls by placing the fresh spinach, 1/2 cup of quinoa, about 1/2 heaping cup of the sweet potatoes and shallots, two of the soft boiled eggs.
Serve 2 tablespoons of the sauce on the side of each bowl for topping.
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Savory Quinoa Breakfast Bowls with Yogurt Dressing
Equipment
- baking sheet
- small pot
- Small mixing bowl
Ingredients
- 1 lb sweet potatoes, diced
- 3 shallots, sliced
- 1 tsp kosher salt
- ½ tsp dried thyme
- ½ tsp paprika
- ½ tsp garlic powder
- 8 eggs
- 2 c cooked quinoa
- 8 oz fresh spinach
- ½ c non fat Greek yogurt
- ½ tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, grated
- ¼ tsp kosher salt
- water as needed
Instructions
- Preheat oven to 425℉.
- Arrange sweet potatoes and shallots on baking sheet lined with parchment paper. Spray with olive oil spray.
- Season with 1 teaspoon of the salt, thyme, paprika and garlic powder.
- Roast for about 25 minutes or until the sweet potatoes are tender and the shallots are slightly caramelized. Remove from oven and set aside.
- Bring a small pot of water to a boil and add eggs. Boil for 7 minutes, then remove the eggs from the water and place in an ice bath to stop the cooking process.
- In a small bowl, combine the yogurt, olive oil, lemon juice, grated garlic and ¼ teaspoon of salt. Stir to combine all ingredients. If needed, add a splash of water to thin the sauce out.
- Peel the eggs to prepare for assembling the bowls.
- Prepare bowls by placing fresh spinach, ½ cup quinoa, about ½ heaping cup of sweet potatoes and shallots, two of the soft boiled eggs. Serve 2 tablespoons on the sauce on the side of each serving for topping.
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Hello, are these bowls ment to be enjoyed warmed or cold ?