Quinoa Breakfast Bowl with Roasted Sweet Potatoes and Chimichurri

Ingredients

• 2 cups Quinoa, cooked
• 2 medium Sweet Potatoes, cubed
• 3 tablespoons Olive Oil
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 cup Chimichurri Sauce
• 1/4 cup Toasted Pepitas (Pumpkin Seeds)

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2In a medium bowl, combine the cubed sweet potatoes with 2 tablespoons of the olive oil, the 1/2 teaspoon smoked paprika, the 1/4 teaspoon salt, and the 1/4 teaspoon black pepper. Toss everything together until the sweet potatoes are evenly coated.
3. 3Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, or until the sweet potatoes are tender when pierced with a fork and have slightly caramelized edges.
4. 4Divide the 2 cups of cooked quinoa among four serving bowls.
5. 5Arrange the roasted sweet potatoes over the quinoa in each bowl.
6. 6Spoon the 1/2 cup of chimichurri sauce over the sweet potatoes.
7. 7Sprinkle the 1/4 cup of toasted pepitas on top of each bowl.
8. 8If you like, drizzle the remaining 1 tablespoon of olive oil over the bowls.

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