Southwest Quinoa Breakfast Bowl

Start your day on the right track with colorful Southwest Quinoa Breakfast Bowl! Pack full of heart healthy grains, good fats and just a little bit of cheese, this make ahead bowl is just what your morning needed. 

Southwest Quinoa Breakfast Bowl in ceramic bowl

This post is sponsored on behalf of Bob’s Red Mill.  As always all opinions are my own and thanks for supporting brands that I work with. 

Are you looking at me thinking “oh you funny lady, do you really think I’m going to wake up in the morning, roast some sweet potatoes, char tomatoes and cook a perfect 6 minute eggs for an instagram worthy quinoa breakfast bowl?”  I’ve got kids/pets/work/commute/you name it to deal with in the morning, no way is this happening.   Here my friends is where you are wrong- of course at first glance this breakfast does look like it belongs for lazy Sunday mornings or for those lucky few of us that work from home and can spend a casual weekday morning making breakfast.  For everyone else, it’s all about thinking ahead and/or making use of leftovers from the night before.

Now, I don’t know about you but 99% of the time I’m a savory breakfast person.  Once in a while I get a strong craving for waffles or pancakes but for the most part, I need to start my day with a good hearty, savory breakfast.  I get enough sugar in my diet as it is, I can at least start the day right with heart healthy grains, healthy fats and proteins.  Sometimes it comes in the form of oatmeal (be it savory or slightly sweetened) other days it’s  like this southwest inspired quinoa breakfast bowl.

Tri-Color Quinoa in ceramic bowl

Let’s chat about these breakfast bowls and how do able it is to make on a weekday morning.  First step is your your choice of grain – I’ve selected that one for you.  Quinoa – which if you didn’t know is technically a pseudo-grain, it’s a naturally gluten-free seed that’s cooked like a whole grain. Quinoa is a high fiber food, rich in iron and protein too.  Honestly, it’s a great way to start you day and personally I think many people tend to associate it more with lunches and dinner meals rather than breakfast but it can easily be used in sweet and savory applications.  Serve it with milk, yogurt, make it porridge style and of course top it with an egg and vegetables!

I did mention it only really take about 12 minutes to cook right? It may take a few minutes or less depending on the variety but I love the  Tri-Color variety from Bob’s Red Mill.  There’s no discerning taste between red, white or black quinoa, I just like how looks on my plate!

Southwest Inspired Quinoa Breakfast Bowl

The base of our bowl is all set – let’s move on to the rest, this is the part you can have fun with.  I went with some southwest inspired flavors here, spiced roasted sweet potato, charred tomatoes which I quickly broiled in my oven, a couple of slices of avocado, a soft boiled egg and just because I can’t resist it a small amount of pepper jack cheese.   For anyone short on time, those tomatoes, sweet potatoes and even the eggs can be made in advance.  Actually the quinoa can do – and in fact I suggest you do – so you have no excuse to not make this breakfast in the morning!

Set aside one hour Sunday night while you clean up from dinner or meal prep for the rest of the week and add in this into the rotation.  When it comes time to make breakfast in the morning, all you need to do is heat up your portion of potatoes, tomatoes and quinoa.  Simmer some water and drop the egg in for 1 minute to heat up (just make sure it’s still in the shell!) and put your bowl together.  Now how easy is that?!

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Southwest Quinoa Breakfast Bowl in ceramic bowl

Southwest Quinoa Breakfast Bowl
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  • 1 cup uncooked tri-color quinoa
  • 2 medium jeweled yams, cut into 3/4 inch dice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon avocado oil
  • 8 ounces cherry tomatoes on the vine
  • 4 large eggs
  • avocado (1/2 sliced per serving)
  • pepper jack cheese, cubed (1 ounce per serving)
  • baby spinach and arugula mix (about 1/2 cup per serving)
  • limes and extra virgin olive oil for dressing


  1. Cook the quinoa according to the packages directions and set aside
  2. Heat your oven to 425 degrees and place the diced sweet potatoes on a rimmed baking sheet, season with the chili powder, cumin, salt and pepper and toss with the avocado oil
  3. Roast for 35-40 minutes until tender and slightly charred. Remove from oven and set aside.
  4. Set the oven to the broiler setting and broil the tomatoes off the vine for 3-5 minutes, watching carefully to make sure they don't burn. Remove and set aside.
  5. To cook the eggs, bring a large pot of water to boil, carefully lower the eggs into the pot with a slotted spoon and set a time for six minutes and 30 seconds. While the eggs are cooking, set up an ice bath. After the time is up, place the eggs in the ice bath to stop the cooking for 2 minutes. Remove and store in an airtight container if cooking ahead or if using immediately crack all over and peel carefully.
  6. To put your bowls together, place 1/2 cup of mix greens at the bottom of a shallow bowl, top with 1 cup of cooked quinoa, then top with 1/4 of the sweet potatoes and tomatoes. Slice half an avocado, add 1 ounce of cheese and 1 egg.
  7. Season the salt with coarse sea salt and pepper if desired, dress with a squeeze of lime juice and a touch of extra virgin olive oil.
  8. Makes 4 servings


If prepping ahead, prepare up to step 5 but do not peel the eggs. Place the sweet potatoes, tomatoes, quinoa and eggs all in air tight containers. Heat as necessary when ready to serve. To heat the egg, simmer some water and place the egg in for 1 minute. Proceed with the remaining directions when ready to build your bowl.

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