Loaded Breakfast Sweet Potatoes with Sprouted Quinoa is not your average savoury breakfast! These perfectly tender roasted sweet potatoes are piled high with Mexican style scrambled eggs, sprouted quinoa, crunchy veggies and of course a good dose of melted cheese. It’s a wonderful combination of flavours and textures that are satisfying, colourful, nutritious and (obviously) delicious. Don’t let the cook time scare you, there’s only about 10 minutes of active time, the rest is letting the sweet potatoes roast.
Sprouting quinoa gives it a soft, delicate texture, reduces bitterness, aids in digestion and reduces its cook time. It is a complete protein and a good source of fibre and magnesium, contributing to a balanced, nourishing breakfast. The method is simple; roast the sweet potatoes, boil the quinoa, scramble the eggs with veggies and assemble. It’s also easy to modify to suit your tastes. Want it spicy? Add some red pepper flakes or a drizzle of sriracha. It will also work with any kind of cheese or vegetables that you have handy (mushrooms, chopped spinach etc.).
We haven’t tried making this recipe vegan, but it would probably work well with tofu scramble and vegan cheese. If you try it out, let us know! The recipe is vegetarian and naturally gluten-free.
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