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.



  • 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!)



  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.




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