Fall Breakfast Bowl

I am loving bowl meals. Dinners, lunches and breakfasts too!

This recipe is hearty and healthy, and don’t be afraid, it’s so good! I promise. Of course, make it your own. Right? Guaranteed my youngest won’t want the pecans. lol

Fall Breakfast Bowl

1 1/2 cups quinoa

1 cup almond milk

1 cup water

1/2 cup brown sugar or Monkfruit sweetener

1/2 tsp. salt

1 tsp. cinnamon

Bring to a low simmer in a medium sauce pan. Cook for 5 minutes. Remove from the heat and cover for 10 minutes.

Meanwhile, make the remaining ingredients.

1 sweet potato diced and roasted (season with kosher salt, cinnamon and olive oil- bake on a large cookie sheet at 425 degrees for 20-25 minutes until golden and tender)

1 lb. sausage links, browned (optional)

Toasted pecans

Bourbon Maple Syrup

Dried Cherries or Yellow Raisins

Cinnamon & Nutmeg

Serve the quinoa porridge with a spoonful of warm roasted sweet potatoes, toasted pecans, dried cherries and yellow raisins, a drizzle of maple syrup and a sprinkle of cinnamon and nutmeg.

Happy Breakfast! xo

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