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Healthy breakfast bowl with sweet potatoes, blueberries, and quinoa.

Sweet Potato Quinoa Bowl

This warm Sweet Potato Pie Quinoa Breakfast Bowl combines creamy coconut quinoa with roasted sweet potato, blueberries, pecans, and coconut whipped cream. It’s a cozy vegan breakfast with all the flavors of sweet potato pie.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 servings
Course: Breakfast
Cuisine: American

Ingredients

Sweet potato

  • 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

Quinoa and Toppings

  • 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)

Instructions

  • Preheat the oven to 425°F. Lightly spray the cut side of the sweet potato with oil and place cut-side down on a sheet pan lined with parchment.
  • Roast until very tender and caramelized, about 25 to 35 minutes, depending on the size.
  • Scoop out the sweet potato flesh and mash it in a medium bowl with coconut milk, maple syrup, vanilla, cinnamon, ginger and salt until creamy. Keep warm.
  • Meanwhile, add the cooked quinoa, coconut milk, coconut milk powder, brown sugar, cinnamon and salt to a small saucepan. Cook over medium-low heat for 4 to 5 minutes, stirring, until hot and creamy.
  • Spoon the warm coconut quinoa into two bowls. Top with the warm sweet potato mixture, fresh blueberries, pecans and top with whipped cream and a dusting of cinnamon.

Notes

I love using this coconut milk powder in recipes where coconut milk is used. It's a lower fat alternative, and easy to keep in my pantry. And it lasts me a long time! 
You can use canned coconut milk in place of the coconut beverage and coconut milk powder if you prefer.

Nutrition

Serving: 1bowl, Calories: 400kcal, Carbohydrates: 80.5g, Protein: 9g, Fat: 9.5g, Saturated Fat: 4g, Sodium: 106.5mg, Fiber: 9g, Sugar: 12g
- WW Points: 8