1. Cook quinoa according to package directions. Season with salt and pepper.
2. Preheat oven to 375ºF and place a wire rack over a foil-lined baking sheet. Lay slices of bacon on wire rack. Bake for 15 minutes. Remove baking sheet from oven and brush bacon with teriyaki sauce. Return to oven for 5 minutes. Rest bacon at room temperature to crisp and firm the glaze.
3. While bacon cooks, heat olive oil over medium heat in a medium skillet. Add sweet potatoes and cook for 15 minutes or until tender, stirring regularly.
4. Cook eggs sunny side up or to desired doneness.
5. Divide quinoa between two bowls and top with bacon, sweet potatoes, avocado and eggs. Garnish with fresh cilantro or parsley and season with salt and pepper. Enjoy warm.
Breakfast Bowl with Teriyaki Glazed Bacon
Yield
Serves 2
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
kikkoman products used:
ingredients
⅔ cup uncooked tricolor quinoa
salt and pepper to taste
4 strips bacon
3 tablespoons Kikkoman® Teriyaki Takumi, Original
1 tablespoon olive oil
1 cup peeled and cubed sweet potato
2 large eggs
½ avocado, peeled and sliced
¼ cup chopped cilantro or parsley
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
