Savory oatmeal topped with Mexican-spiced sweet potatoes, black beans, and cilantro lime yogurt sauce.
Course Breakfast
Cuisine gluten-free, vegetarian
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 1person
Author Stephanie McKercher, RDN
Ingredients
Sauce:
2tablespoonsplain unsweetened yogurt(dairy or dairy-free)
½tablespoonchopped cilantro
1teaspoonlime juice
½teaspoonagave nectar(optional)
¼teaspooncumin
Salt and pepper
Filling:
1tablespoongrapeseed oil
½cupcubed sweet potato(½ medium)
1teaspoonchili powder
Salt and pepper
1cupbaby spinach
½cupcooked black beans
Cereal:
⅓cupdry The Soulfull Project Hearty Grains & Seeds Cereal
2tablespoonschopped cilantro
Salt and pepper
Optional toppings:
Fried egg
Fresh cilantro
Sliced jalapeno pepper
Chopped green onion
Instructions
Prepare the sauce:
Whisk yogurt, cilantro, lime juice, agave nectar (if using), cumin, and salt and pepper. Set aside.
Prepare the filling:
Add grapeseed oil to a hot skillet over medium-high heat. Stir in sweet potato, chili powder, and salt and pepper. Cook 10 minutes, stirring occasionally, or until sweet potato is tender. Stir in baby spinach and black beans, and cook 2 minutes, or until spinach is wilted. Turn off heat.
Prepare the cereal:
While the sweet potato is cooking, boil ⅔ cup water and a pinch of salt in a saucepan. Stir in Hearty Grains & Seeds Cereal and reduce heat to medium-low. Cook 4 minutes, or until desired consistency is reached. If cereal is too thick or dry, gradually stir in additional water as needed.
Transfer cooked cereal, bean filling, and yogurt sauce to a bowl. Add a fried egg, fresh cilantro, sliced jalapeño pepper, and chopped green onion if desired.
Notes
Vegan variation: Use dairy-free yogurt alternative (such as plain unsweetened coconutmilk yogurt) instead of dairy-based yogurt. Omit the fried egg or substitute with tofu scramble.