Black Bean and Sweet Potato Quinoa Breakfast Skillet

This is a really scrumptious protein-packed breakfast for two that my husband always looks forward to. The ooey gooey goodness of a runny yolk makes a rich sauce but it’s all good on its own also. It would probably taste even better with a tomato relish, but I haven’t found one I quite like yet.


 

Ingredients:

  • 2 tsp olive oil
  • 1/4 cup chopped onions
  • 1/2 tsp minced garlic
  • 1/2 cup chopped uncooked sweet potato
  • 1/2 cup black beans (drained and rinsed)
  • 1/8 tsp salt
  • 1/2 tsp ground cinnamon
  • 1.5 tsp ground cumin
  • 1/2 tsp ground cayenne
  • 1.5 cup cooked quinoa (1/2 c dry quinoa)
  • fresh ground black pepper to taste
  • 2 eggs (cooked any way you like!)

 

Directions:

  1. Heat olive oil in pan and add onions and garlic. Cook until onion is slightly carmelized.
  2. Add sweet potato and cook until soft, approximately 5-7 min.
  3. Add cinnamon, cumin, cayenne pepper and black beans and cook about 5 minutes until black beans soften slightly. Salt and pepper to taste.
  4. Add cooked quinoa and allow to toast slightly to give a slightly nutty flavor. Stir to combine.
  5. Add your cooked egg on top – we prefer over easy for a runny yolk to create a delicious sauce.

 

Advertisements

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s