There are two kind of people in this world – savory breakfast eaters and sweet breakfast eaters. I am normally not a person that craves something sweet for breakfast. I usually tend to lean to the classics, or something salty or savory – but today was…different. A few months ago I was spending a long weekend in Portland, Maine. While I was there we went to a small coastal town called Bar Harbor, and I stumbled into a dreamy, healthy cafe. A dish just like this was on the menu. I ordered something else, but have been thinking about the coconut quinoa breakfast bowl since. Between the sweet potatoes, caramelized banana, and maple syrup – there is no shortage of sweetness in this breakfast bowl. If you like sweets for breakfast, you’ve got to try this bowl.
This was my first time making coconut quinoa, and let me tell you – it was life changing.
It would work for so many dishes, both sweet and savory. While it’s delicious in this sweet breakfast bowl, it is also delicious with my vegetable curry – the perfect mix of sweet and spicy. It is pretty dang easy to make also, just a few ingredients and packs a ton of flavor. It is a fun and different take on your typical quinoa.
A few swaps to note: If you’re allergic, or simply do not like bananas, you can also caramelize peaches. They will give you the same flavor profile as bananas – I simply just like switching up colors throughout a dish. If you cannot have coconut, you could swap for oat milk as it does have a natural sweetness to it.
Sweet Coconut Quinoa Breakfast Bowl
The perfect warm and cozy breakfast bowl for those mornings when you're craving something sweet.
- 1/2 cup quinoa
- 1/2 cup full fat coconut milk
- 1/4 cup water
- 1/2 cup chopped sweet potatoes
- 1/4 large banana
- 1/4 tsp pure maple syrup
- 1/2 tbsp hemp seeds
- 1/2 tbsp shredded coconut
- 1 tbsp natural nut butter
Pre-heat your oven to 425 degrees.
Chop a sweet potato until you have about 1/2c, toss in coconut oil lightly and season with cinnamon. Place sweet potatoes on a baking sheet and into the oven for about 25 minutes or until golden brown.
Pour coconut milk and water into a sauce pan and bring to a boil. Once boiling, pour in your quinoa. Reduce heat to low and place a lid on it and simmer. Stir occasionally to avoid burning. Cook until liquid is absorbed (about 15 minutes). Once finished, add a drizzle of pure maple syrup and a pinch of salt.
Cut your banana in half the long way, and then again the short way (see recipe image) and heat a small pan with coconut oil. Once the pan is hot, reduce heat to medium and place the banana face down and begin to caramelize. This process should take about 5 minutes.
Once quinoa is done, place at the bottom of your bowl. Top with roasted sweet potatoes, caramelized banana, and peanut butter. Sprinkle with hemp seeds and coconut. Drizzle with maple syrup if you want! Enjoy!