Gut-Healing Sweet Potato Pesto + Quinoa Breakfast Bowl

Dairy-Free | Gluten-Free | Nutrient-Dense

At Princeton Integrative Health, we believe in using food as medicine, and this nourishing breakfast bowl is designed to optimize your digestion, support hormone balance, and fuel your body with anti-inflammatory, gut-friendly ingredients. This is more than just a meal—it’s a step toward better health!

Prep Time:

00:10 Mins

Total Time:

00:35 Mins

Servings: 2-4

Recipe Type: Breakfast, Nourish Bowl, Functional Nutrition

Ingredients

For the Pistachio Pesto:

• 2 cups fresh basil
• ¼ cup arugula (rich in prebiotic fiber for gut health)
• ¼ cup pistachio nuts, de-shelled (supports microbiome diversity)
• Juice of 1 lemon (aids digestion and alkalizes the body)
• 1 tsp sea salt
• 2 cloves garlic, minced (natural antimicrobial)
• Cracked black pepper
• ½ cup organic extra virgin olive oil (healthy fats to reduce inflammation)

For the Bowl:

• 1 cup sprouted + cooked quinoa (Pro-tip: Cook with bone broth instead of water for added gut-healing benefits and amino acids.)
• 2-4 pasture-raised eggs (rich in choline for hormone health and brain function)
• 1-2 large sweet potatoes, sliced into ¼-inch thick fries (fiber-rich to support digestion)
• 1 large avocado, pitted and chopped (healthy fats to support hormone balance)
• Flaky sea salt, black pepper + chili flakes to taste
• 2 tbsp avocado oil + 2 cloves minced garlic for roasting sweet potatoes
• 1 tbsp apple cider vinegar for cooking eggs (supports stomach acid production)
• Optional: Goat cheese or fresh herbs like dill, chives, and basil for added flavor

Instructions

1. Preheat & Prep:
   Preheat your oven to 425°F and line a large baking pan with parchment paper.

2. Roast Sweet Potatoes:
   Spread out the sliced sweet potatoes and coat them with avocado oil, minced garlic, sea salt, and black pepper. Bake for 30 minutes, flipping halfway through to ensure even roasting.

3. Cook Quinoa:
   If you haven’t cooked your quinoa yet, do so now. Follow package instructions but replace water with bone broth for added gut-healing nutrients.

4. Make the Pesto:
   While your quinoa and sweet potatoes are cooking, prepare your pesto by adding all ingredients into a food processor and blending until smooth. Set aside.

5. Prepare Eggs:
   You can fry, poach, or scramble your eggs, but for a jammy soft-boiled texture, bring a small pot of water to a boil, add eggs, then cover and reduce to a simmer for 4-5 minutes. Transfer eggs to an ice water bath with 1 tbsp of apple cider vinegar (this makes peeling easier). Once cool, peel and set aside.

6. Assemble Your Bowl:
   Start with quinoa as your base, then layer on the roasted sweet potatoes, cooked eggs, and sliced avocado. Drizzle generously with the pistachio pesto and top with optional goat cheese and fresh herbs.

Storage & Meal Prep Tip:

All components hold up well in the fridge for 4-5 days, making this an easy meal prep option for a gut-nourishing, hormone-balancing breakfast all week long!

At Princeton Integrative Health, we believe in the power of food to heal. Enjoy this delicious, nutrient-dense meal as part of your journey to optimal wellness!