Creamy quinoa has been a family favorite breakfast for years! This gluten free creamy quinoa and yam breakfast bowl is a delicious twist on our original recipe. Using leftover quinoa and roasted yam, it only takes 3 minutes to make! It is a nutritious breakfast, great for on-the-go, and as a mid-day snack.
When I was in college, I nannied for a family that was completely vegetarian. For breakfast I would make the two little girls roasted yams with blueberries and almond butter. It surprised me when the mom first told me. I had never tried yams for breakfast or with these toppings, but quickly found out how delicious it was!
This particular recipe was created on a rainy morning as I was leaving to go camping. I wanted to make breakfast before hitting the road, but didn’t have much time. I saw we had leftover quinoa and yams and immediately thought of this. Leftovers make cooking SO easy! I love re-purposing them create different and delicious meals the next day, just like this.
Start adding this breakfast bowl into your daily mix! Use it as a template to create your own favorite breakfast bowl. Leave out the yam, use different nut milk, add others toppings… your bowl is your canvas for creating! We would love to hear what you think. And let us know what toppings you like to add on yours!!
Scroll down for this full recipe and watch our recipe video here:
1 Cup cooked quinoa
1/2 of a yam or sweet potato, cooked (optional)
1/2 Cup nut milk, we used cashew or use our homemade nut milk recipe
1 Tablespoon coconut oil
1 Teaspoon cinnamon
1-2 Teaspoon maple syrup
– Add coconut oil to a small/medium pot to melt on medium low heat. Add quinoa, yam, milk, maple syrup, and cinnamon. Mix together until creamy and warmed.
– Separate quinoa yam mixture into two bowls.
– Top with desired ingredients. We suggest using blueberries, almond butter, cacao nibs, walnuts, pecans, sunflower seeds, pumpkin seeds, hemp hearts, drizzle of honey, and more cinnamon.
– Enjoy immediately! XO
- Diet: Gluten Free