Sweet Potato Breakfast Bowl

Instructions

1. Step 1

   Preheat the oven to 220°C. On the cutting board, use the chef's knife to prepare the sweet potato as 2 cm cubes and dice the seeded bell pepper; wash and drain the spinach.

   Timer: 10 min (fixed)

   Cookware: Chef Knife, cutting board, oven — preheat to 220°C

2. Step 2

   Spread the sweet potato in a single layer on the baking sheet, toss with 10.0 ml olive oil and 1.0 gr salt, and roast in the oven at 220°C for 25 minutes. Turn once; the cubes are done when browned at the edges and tender when pierced.

   Timer: 25 min (fixed)

   Ingredients used: 10.0 ml Olive Oil, 1.0 gr Salt, 400.0 gr Sweet Potato

   Cookware: baking sheet — single layer, oven — 220°C

3. Step 3

   Add the rinsed quinoa, water, and 1.0 gr salt to the saucepan and bring to a simmer. Cook gently for 15 minutes until the liquid is absorbed and the quinoa is tender with visible spiral-like grains.

   Timer: 15 min (fixed)

   Parallel with step: 2

   Ingredients used: 120.0 gr Quinoa, 1.0 gr Salt, 240.0 ml Water

   Cookware: saucepan — low simmer

4. Step 4

   Heat the remaining 5.0 ml olive oil in the skillet over medium heat, add the bell pepper and 1.0 gr salt, and cook for 4 minutes until softened. Add the spinach and wilt for 2 minutes until bright green and reduced.

   Timer: 6 min (fixed)

   Ingredients used: 120.0 gr Bell Pepper, 5.0 ml Olive Oil, 1.0 gr Salt, 60.0 gr Spinach

   Cookware: skillet — medium heat

5. Step 5

   Transfer the cooked quinoa and roasted sweet potato into the skillet with the wilted vegetables and gently combine off heat. Divide into 2 portions and serve immediately.

   Cookware: skillet — off heat