Bodacious Breakfast Bowls

I woke up this morning  to a world hit by freezing weather and  firmly entrenched in law school finals season. After my usual run, I was ready for a bowl of breakfast to warm my chilly self and prepare me to attempt a study session.


My usual go-to breakfasts are Greek yogurt, gluten-free oatmeal, and eggs with fruit, but since I didn’t need to run to class I was able to take twenty minutes to whip up a breakfast bowl. I love making big bowls – you can throw in whatever ingredients you have on hand and come up with some pretty delicious combinations. As a girl with severe allergies, bowls are a great way to mix it up and use all kinds of gluten-free, nut-free ingredients that often prevent fancy orders when I go out to breakfast or brunch.


I couldn’t decide if I was in the mood for sweet or savory, creamy or cheesy – so I went with one of my favorite Bodacious Breakfast Bowls, combining a bit of every flavor! And here it is, the Sweet Potato and Savory Parmesan Quinoa Bowl.


Sweet Potato and Savory Quinoa Bodacious Breakfast Bowl

Sweet Potato and Savory Quinoa Bodacious Breakfast Bowl



2 medium eggs

1 small sweet potato (4-5 oz)

1/4 cup dry quinoa (I love tricolor for the combination of textures, here I used Roland Tricolor Quinoa)

1/2 cup chicken broth

2 tbsp Parmesan cheese

1 1/2 cups raw spinach

Olive oil or cooking spray

Optional: regular, turkey, or vegetarian bacon, or breakfast sausage (I am pretty much a pescetarian, but feel free to toss in whatever you like!)



Preheat oven to 400 degrees Fahrenheit. Poke holes in sweet potato, wrap in foil and bake for 40 minutes. (Alternatively, if you’re short on time, steam the potato in the microwave for 5 minutes.)

Fill a small pot with 1/2 cup chicken broth and 1/2 cup water and bring to a boil.

Rinse 1/4 cup dry quinoa. Pour into pot of broth and water and reduce to low heat. Let cook for 15 minutes.

While the potato and quinoa are cooking, lightly grease a pan with olive oil or cooking spray and scramble the two eggs. Just before the eggs are fully done, toss in the spinach and sauté while the eggs finish cooking.

Pour the cooked quinoa into a bowl. Next, add in the eggs and spinach. Take the sweet potato out of its skin and cube it, then toss in the cubes.

Sprinkle with Parmesan cheese.



(And just in case you’re wondering – I eat different versions of my breakfast bowls whether it’s morning, noon or night – I am a big fan of many foods our society deems “for breakfast” and I believe in eating them whenever I please!)





© 2014 Renaissance Runner Girl. All rights reserved.


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