Sweet potato quinoa bowl

Photo: Skinnytaste

A warm breakfast bowl of coconut quinoa topped with mashed roasted sweet potato, blueberries, and pecans, built around the flavors of sweet potato pie.

From Gina Homolka at Skinnytaste · @skinnytaste

It turns sweet potato pie spices into an actual breakfast, and it's vegan as written.

You need

• 1 large sweet potato (cut lengthwise (11 to 12 ounces total))
• Olive oil spray
• 1 tablespoon unsweetened coconut milk beverage
• 1 teaspoon maple syrup (I used sugar-free)
• 1 teaspoon vanilla
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• Pinch kosher salt
• 1 ½ cups cooked quinoa (frozen or shelf stable works fine)
• ¾ cup unsweetened coconut milk beverage
• 1 ½ tablespoon brown sugar (I used Wholesome Yum sugar-free)
• 4 grams coconut milk powder (I use KOS, 2 scoops)
• ¾ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon (plus more for topping)
• pinch kosher salt
• ⅓ cup fresh blueberries
• 1 tablespoon chopped pecans
• 2 tablespoons coconut whipped cream (or whipped cream of choice)

How to make it

1. Heat the oven to 425°F. Mist the cut side of the sweet potato with oil and lay it cut-side down on a parchment-lined sheet pan.
2. Roast 25 to 35 minutes, depending on size, until very tender and caramelized.
3. Scoop the flesh into a bowl and mash with the coconut milk, maple syrup, vanilla, cinnamon, ginger, and salt until creamy. Keep it warm.
4. Meanwhile, combine the cooked quinoa, coconut milk, coconut milk powder, brown sugar, cinnamon, and salt in a small saucepan. Cook over medium-low heat 4 to 5 minutes, stirring, until hot and creamy.
5. Divide the coconut quinoa between two bowls. Top with the warm sweet potato mash, blueberries, pecans, a spoon of whipped cream, and a dusting of cinnamon.

Written in our own words from Gina Homolka's recipe, with their quantities. The original: Sweet potato quinoa bowl, Skinnytaste.

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