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Loaded Breakfast Sweet Potatoes with Sprouted Quinoa

It says "breakfast" but lunch, dinner or midnight snack would do just fine too.

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. 

Loaded Breakfast Sweet Potatoes with Sprouted Quinoa

It says "breakfast" but lunch, dinner or midnight snack would do just fine too.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4

What You'll Need:

  • ½ cup Second Spring Organic Sprouted Quinoa (dry)
  • 2 large sweet potatoes
  • 4 eggs
  • ½ of a red pepper
  • ½ of a small onion
  • 1 garlic clove
  • handful of cherry tomatoes (about 5-6 depending on size)
  • ½ tsp oil
  • ½ tsp chili powder
  • ½ tsp cumin
  • pinch cayenne
  • ¼ cup grated cheddar cheese
  • ¼ cup chopped green onion
  • salt and pepper to taste

How To Make It:

  • Preheat the oven to 400°F. Wash the sweet potatoes, pierce several times with a fork and bake for 40 minutes.
  • Cook the Organic Sprouted Quinoa according to the package. When cooked, drain and rinse.
  • While sweet potato and grain are cooking, chop onion, pepper and tomato and mince garlic. Add to a frying pan with oil, cumin, chili and cayenne. Soften on low-medium for about 5 minutes.
  • Lightly beat the eggs and add to the pan to scramble with the veggies. Once the eggs are cooked, add the sprouted quinoa and stir to combine. Add a generous sprinkle of salt and pepper to taste.
  • Remove sweet potatoes from the oven and carefully cut in half lengthwise (they will be very hot!). Take each half and make a slit in both directions to open up the center and make room for the toppings.
  • Pile the sprouted quinoa mixture on the sweet potatoes and sprinkle with cheese. Return to the oven for 5 minutes or until the cheese melts. Top with green onions and serve immediately.
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