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)
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