Sweet potato and coconut quinoa breakfast bowls

Roasted sweet potato, coconut quinoa, blueberries and pecans make a warm breakfast bowl.

2 serves · About 45 to 55 minutes with cooked quinoa

Ingredients

• 330 g sweet potato, halved
• Oil spray
• 195 mL unsweetened coconut milk drink, divided
• 5 mL maple syrup
• 8.75 mL vanilla extract, divided
• ½ tsp cinnamon, divided
• Pinch of ground ginger and salt
• 280 g cooked quinoa
• 18 g brown sugar
• 4 g coconut milk powder
• 50 g blueberries
• 8 g chopped pecans

Method

1. Heat the oven to 220°C conventional or 200°C fan-forced. Spray the sweet potato and roast cut-side down for about 30 to 45 minutes, depending on the thickness of the halves. The centre should be soft enough to mash easily. Mash the flesh with 15 mL coconut drink, the maple syrup, 5 mL vanilla, ginger and half the cinnamon.
2. Simmer quinoa with the remaining coconut drink, coconut powder, sugar, vanilla and cinnamon for 4 to 5 minutes, stirring until creamy.
3. Divide into two bowls, spoon over the sweet potato and add blueberries and pecans.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.