- olive oil or dressing of choice - juice of lemon - sea salt to taste - black pepper - hard boiled eggs - parsley - optional, leftover shredded chicken, turkey, or sausage breakfast patties.
1) Toss sweet potatoes with olive oil and seasoning of choice. Line on baking sheet and roast for 20-25 minutes.
2) In a large bowl, toss the roasted sweet potatoes, quinoa, chickpeas, tomatoes, avocado, scallions, and spinach.
3) Drizzle with olive oil (or dressing of choice), lemon juice, salt & pepper. Toss and serve into bowls or meal prep containers.
Top each bowl with a sliced hard boiled egg or one fried egg. Garnish with fresh herbs if desired.
These breakfast bowls are a great meal prep breakfast. Place in jars/containers and keep in fridge or 2-3 days.
Easy to customize, these breakfast bowls can be vegan, vegetarian, or made with protein such as chicken or turkey.
MAKE THEM YOUR OWN
FULL RECIPE AT: