I’m usually more of a sweet breakfast person rather than a savory but when it comes to savory breakfast I love my sweet potato hash, bowls, whatever you want to call them. Dice, slice, chop cut sweet potatoes how you will and add in all the veggies! Usually mushrooms, onions, peppers, kale or spinach, sometimes tomatoes or even avocado. Pretty much whatever I see sitting out or in the fridge that catches my eye and put it all in a pan and sometimes throw an egg on it if I’m eating them since I go in phases. When it comes to savory breakfast forget the toast and meat and give me all the veggies roasted in a pan! This recipe it kind of another version of this with sweet potatoes, veggies, and some grains using quinoa. If what I just described was a salad this version would be a soup or stew rather because it is really thick, or that’s how we like it. So I call it porridge.
Porridge, when we think of porridge most of us probably think about a warm bowl of oatmeal usually with a sweet flavor. Actually porridge does not need to be made with oatmeal, it can be made with almost any grain and can be made sweet or savory. I often think of this dish as a hash it is really probably more of a porridge because of the texture of it but since I like it so thick it really isn’t like a traditional porridge and is something we enjoy more for lunch or dinner than breakfast. It is a warm bowl of goodness that is great to make with leftovers, or batch cooked foods, and great when you need a quick comfort meal. Leftover quinoa and roasted sweet potatoes, I love making it with my Herb Roasted Sweet Potatoes which we always seem to have in the fridge lately and when we run out we quickly fix that, make this dish really simple. As I wrote about in my Herb Roasted Sweet Potatoes is it is one of those staples we batch cook, or make a lot of lately, and enjoy many different ways. They just seem to disappear so I need to double check they are still there before I make this if I’m making it for dinner. Quinoa we don’t make or enjoy nearly as often as we use to but I always make extra when we do and if we aren’t going to enjoy it right away I just put it in the freezer to pull out for meals like this, one of my breakfast bowls, or to quickly pull out and add to a salad.
Made in one pan, unless adding protein (unless you just stir in already cooked protein), you just cook down some mushrooms and onions, move those over and add in the sweet potatoes, mash them with a fork and add in broth to make it nice and creamy, add in the quinoa and cook until it’s all warm, stir in some greens and they will just slightly wilt in as they are mixed in, and done! Less than 15 minutes and you have breakfast or dinner! Want some protein top it with an egg or protein of choice!
This is definitely one of those meals that has made me rethink about comfort food as usually think of it as something that is cooked all day. When I think of comfort food I think of being in the kitchen all day, seeing pots in the sink, towels and hot pad holders on the counter. Maybe this is why I also seem to have a love for dish towels lately, not to get off topic it just got me thinking. I even used one of my favorite ones I have right now a pretty white dish towel with the thinnest metallic threads woven into it and twisted tassels on the ends. The only problem with the towel is it doesn’t photograph well. I was so bummed as it was so pretty with this dish and the sun shining on it and then I went back to look at my photos after devouring it and the camera just didn’t capture it’s beauty. This is one delicious bowl that shows comfort food can be quick, simple, easy, and healthy!
Savory Sweet Potato Porridge
Makes 4 servings
1-2 TBSP extra virgin olive oil or ghee
2c cooked quinoa
2c sliced mushrooms
1/4c chopped onion
2c Herb Roasted Sweet Potatoes, or roasted potatoes plus additional seasoning as desired
1c vegetable broth (or you can use water but you will want to add herbs and seasonings to taste)
1-2 large handfuls of chopped kale or spinach
protein of choice, optional
In a large skillet, fry pan, heat oil over medium heat. Add chopped onion and cook down while slicing your mushrooms if you haven’t already done so. Add in the mushrooms and cook those down a couple of minutes. Push the onions and mushrooms to the side of the pan, turn down to medium/low, and add sweet potatoes, mash sweet potatoes with a fork. Add in vegetable broth and mix with the fork mashed sweet potato and mushroom mixture. Once combine stir in quinoa. When the mixture has warmed up add in greens just for a minute or so to slightly wilt before serving. Divide mixture into bowls or plates and top with protein of choice if desired. Enjoy!
Savory Sweet Potato Porridge is a great use for those leftover veggies! #SweatPink #FoodieFriday Click To Tweet
It’s Friday so I’m linking up with fellow blogger Fit Foodie Mama, Annmarie for Foodie Friday!