savory breakfast parfait - iloveorganicgirl


savory breakfast parfait

organicgirl baby arugula, sweet potatoes, chunks of avocado, chopped tomatoes, and crunchy puffed rice cereal are layered with yogurt and topped with pumpkin seeds. black beans are a welcome protein boosting addition. this savory take on a traditionally sweet item has the visual appeal of a parfait, while offering a complete, nutritious breakfast. we top the parfait with a tangle of lightly dressed baby arugula.

prep time: 20 minutes



yield: 4 servings

2 tablespoons olive oil
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1 tablespoon sherry vinegar
1/2 teaspoon salt or to taste
1/4 teaspoon cayenne pepper, or to taste
16 ounces low-fat greek yogurt
1 medium sweet potato, diced
1 medium avocado
1 cup black beans, cooked or canned, drained
1 cup quartered grape tomatoes
1 – 5 ounce container organic girl baby arugula, divided
1 cup puffed brown rice, or other whole grain cereal
1/4 cup toasted pumpkin seeds


1. in a small bowl, combine first 6 ingredients to make a vinaigrette.

2. put the sweet potatoes in a small saucepan. cover with water and bring to a boil. cook for 10 minutes until tender and drain.

3. coarsely chop 3/4 of the arugula, reserving 1/4 for topping the parfaits.

4. put the sweet potatoes, avocado, black beans and tomatoes into each of four small mixing bowls. divide the chopped arugula between the 4 bowls and dress each of the ingredients individually reserving 2 teaspoons of the vinaigrette for the arugula topping.

5. in each of 4 12 ounce glasses, spoon in 2 tablespoons of yogurt and top with a portion of sweet potatoes. top with a tablespoon of rice cereal. continue to layer with additional yogurt, avocado and rice cereal, followed by layers of yogurt, black beans, cereal. finish the parfaits with a final layer of yogurt, the tomatoes and cereal. dress the reserved arugula leaves with the remaining dressing and top each with a tangle of the leaved and a sprinkling of pumpkin seeds.

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