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Sweet Potato and Spinach Quinoa Breakfast Skillet
Recipe

11 INGREDIENTS • 4 STEPS • 30MINS

Sweet Potato and Spinach Quinoa Breakfast Skillet

4.7
6 ratings
This Sweet Potato and Spinach Quinoa Breakfast Skillet is a veggie-packed, delicious, and filling breakfast that comes together in less than 30 minutes!
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Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
This Sweet Potato and Spinach Quinoa Breakfast Skillet is a veggie-packed, delicious, and filling breakfast that comes together in less than 30 minutes!
30MINS
Total Time
$3.34
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 Tbsp
Sweet Potato
1
Small Sweet Potato, cubed
Shallot
2
Shallots, diced
Garlic
2 cloves
Garlic, minced
Fresh Spinach
1 cup
Fresh Spinach, chopped
Quinoa
1/2 cup
Vegetable Broth
1 cup
Vegetable Broth
Egg
4
Eggs, cooked
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
230
Fat
9.5 g
Protein
10.7 g
Carbs
25.8 g
Add to plan
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Sweet Potato and Spinach Quinoa Breakfast Skillet
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author_avatar
Live Eat Learn
Call me Bond. Sarah Bond. I'm here to help you learn how to make easy vegetarian recipes, one ingredient at a time.
https://www.liveeatlearn.com/
Cooking InstructionsHide images
step 1
Heat Olive Oil (1 Tbsp) in a large skillet over medium heat. Add Sweet Potato (1), Shallots (2), Red Bell Pepper (1), and Garlic (2 cloves), tossing to coat. Cover and cook for 10 minutes, or until potatoes are soft.
step 1 Heat Olive Oil (1 Tbsp) in a large skillet over medium heat. Add Sweet Potato (1), Shallots (2), Red Bell Pepper (1), and Garlic (2 cloves), tossing to coat. Cover and cook for 10 minutes, or until potatoes are soft.
step 2
Add Fresh Spinach (1 cup), stir, and cook until wilted down, just a minute or two.
step 2 Add Fresh Spinach (1 cup), stir, and cook until wilted down, just a minute or two.
step 3
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Healthy
Shellfish-Free
Fall
Vegetarian
Quick & Easy
Winter
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