Since we are focusing on superfoods this week, I wanted to make a super loaded breakfast with plenty of health benefits. I threw together a breakfast hash with quinoa, sweet potatoes and turkey sausage with a side of avocado and fruit. This recipe can easily feed four people and is super tasty. I hope you enjoy!
1/2 cup quinoa
1 red bell pepper, sliced
1/2 yellow onion, chopped
1 cup sliced mushrooms
2 cups sweet potatoes, cut into 1/4″ cubes (Can also use the bagged ready-made sweet potatoes for faster cooking)
5 turkey sausage links
1 can low-sodium black beans
Mrs. Dash table blend
Garlic Powder, to taste
Shredded cheddar cheese (Optional)
2 avocados (1/2 per each serving)
1 cup blueberries
Preheat oven to 350 degrees.
Bring 1 1/2 cups of water to a boil in a medium saucepan.
Once boiling, add 1/2 cup dry quinoa and cook covered for about 15 minutes until done.
Place the cubed sweet potato pieces on an ungreased cookie sheet and bake for about 25-30 minutes or use the bagged pre-made sweet potatoes for faster cooking in the microwave.
While the quinoa and sweet potatoes are cooking, sauté the onion, red bell peppers and mushrooms over medium heat until soft. I added a little bit of Mrs. Dash on the veggies.
Heat the black beans in a small saucepan over medium heat.
When the quinoa, sweet potatoes, vegetables and beans are done cooking, set aside.
Cook the sausage on a skillet over medium heat until cooked through.
The final step is to cook the three eggs. You can make them how you like it but I scrambled mine.
Once everything is cooked, transfer all breakfast hash ingredients to a serving bowl or pan and mix well. Season with garlic powder and salt and pepper.
While the mixture cools, cut the two avocados in half and plate. Cut up the two bananas and top the avocado halves with the banana and blueberries.
Once the fruit is plated, plate the breakfast hash and top with salt and pepper. Feel free to add any extra seasoning or cheese on top!