Spicy Quinoa Breakfast Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, protein-packed breakfast bowl with roasted sweet potatoes, avocado, and a zesty lime-cilantro dressing. This mexican-inspired breakfast (gluten-free) ready in about 65 minutes combines quinoa, medium, cubed sweet potato, medium, diced avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1 medium, cubed sweet potato
• 1 medium, diced avocado
• 1 lime
• 1 tbsp cilantro
• 1 tbsp olive oil
• 1 clove, minced garlic
• 2 tbsp coconut milk
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until tender.
2. Step 2: In a saucepan, rinse quinoa under cold water. Add 1.5 cups water, 1 tbsp olive oil, and 1 clove minced garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Step 3: In a small bowl, mix lime juice, 2 tbsp coconut milk, 1 tbsp cilantro, and a pinch of salt. Set aside.
4. Step 4: In a serving bowl, combine cooked quinoa, roasted sweet potato, diced avocado, and 1/4 tsp black pepper. Drizzle with lime-cilantro dressing and garnish with additional cilantro.