Sweet Potato ‘Toast’
Ditch the Sourdough and up your brekkie game with this lower-carb, nutrient-packed Sweet Potato ‘Toast’ recipe! 🍠 Customise with your toppings – there are no limits! One even the kids will enjoy.
30 mins
4
Spring, Summer
Start your day the sweet way with our new Sweet Quinoa & Rockmelon Bowls. Beautiful Rockmelon from your local Fruit and Veg shop brings a pop of colour and a fresh bite to this healthy breakfast dish.
Ingredients
- QUINOA
- 1 ½ cups coconut milk
- ½ cup water
- 1 cup quinoa
- 3 tbsp honey
- ¼ tsp cinnamon
- ROCKMELON
- 3 cups rockmelon, cut into ½ inch cubes
- 3 lemons, juiced
- 3 tbsp honey
- 1 tsp turmeric
- ¼ tsp cumin
- ¼ tsp ground coriander
- ¼ tsp ground ginger
- ½ tsp cinnamon
- 1 cup Greek yoghurt, to serve
- ½ cup almonds, to serve
- Fresh mint leaves, to serve
Method
- Add coconut milk, water, and quinoa to a pot and heat over a high heat until boiling. Once boiling, add in the honey and cinnamon. Stir, cover, and reduce heat to low for 20 mins.
- While the quinoa is cooking, toss the rockmelon in a bowl with the lemon juice, honey, and spices. Refrigerate until about to serve.
- Once the quinoa is cooked (it will resemble porridge), transfer it to a bowl or container and refrigerate for at least an hour or overnight. Note: You’re welcome to eat it hot if you prefer!
- To serve, stir the quinoa then distribute it evenly between four serving bowls.
- Top each with the rockmelon, a dollop of Greek yoghurt, some almonds, mint leaves, and a drizzle of honey. Enjoy!