Southwest Breakfast Jars
A flavorful, protein-packed breakfast with roasted sweet potatoes, quinoa, and fresh veggies, all layered with your choice of savory protein for a delicious, satisfying start to the day!
Ingredients
- <strong>Base</strong>
- 1 large sweet potato, diced small
- 2 teaspoons olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- sea salt and fresh ground pepper
- ½ cup quinoa (uncooked)
- <strong>Veggies</strong>
- 2 cups broccoli, lightly steamed or roasted (½ cup per jar)
- 4 small tomatoes, sliced (1 per jar)
- <strong>Protein (Choose Only 2 Proteins)</strong>
- 4 large hard-boiled eggs, sliced (2 per jar for two jars)
- 6 slices Canadian bacon, chopped (3 per jar for two jars)
- 1 cup black beans or chickpeas (½ cup per jar for two jars)
- 1 cup baked, seared or air fried tofu, cubed (½ cup per jar for two jars)
- <strong>Toppings (Optional Add fresh when serving)</strong>
- Fresh salsa
- Avocado slices
- Chimichurri sauce
- Sea salt, black pepper, smoked paprika
Instructions
- Preheat the oven to 375°F. Toss the diced sweet potato with olive oil, smoked paprika, cumin and a little sea salt and pepper. Spread in an even layer on a parchment lined baking sheet and roast for 30-35 minutes, until tender. Remove from the oven and let cool.
- Rinse the quinoa thoroughly under cold water. In a saucepan, combine ½ cup quinoa with 1 cup water and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork. Set aside.
- Steam the broccoli until just tender. Drain and set aside.
- Assemble the jars by layering ¼ cup quinoa at the bottom, then the 1/4 - 1/3 cup roasted sweet potatoes. Add ½ cup broccoli and sliced tomato in the middle. Finish with your chosen protein on top.
- Store the jars in the fridge for up to 4 days. When ready to eat, reheat (without toppings) for 30–60 seconds in the microwave, then add fresh toppings before serving.