Roasted Sweet Potato, Quinoa and Fried Egg Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 Microgreens
  • 1 Shallot, small
  • 2 Sweet potatoes (1 pound, small
  • 1/2 tsp Thyme, dried

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Paprika, smoked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 3 tbsp Olive oil
  • 2 tbsp White wine vinegar

• Nuts & Seeds

  • 1/4 cup Walnuts, toasted and chopped

• Liquids

  • 1 1/3 cups Water

Found on fitnessmagazine.com

Ingredients

• 2 small sweet potatoes (1 pound), diced
• 2 tablespoons coconut oil, melted
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/3 cups water
• 3/4 cup quinoa
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 small shallot
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 4 eggs
• 1/4 cup walnuts, toasted and chopped
• Microgreens, for garnish

Directions

• Preheat the oven to 425 degrees . On a baking sheet, toss sweet potatoes with 1 tablespoon coconut oil and paprika and season with 1/4 teaspoon each salt and pepper. Roast until tender, 25 minutes.
• Meanwhile, in a medium saucepan, bring water and quinoa to a boil. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes. Fluff quinoa with a fork, then transfer to a large bowl; add sweet potatoes and combine.
• To make vinaigrette, puree olive oil, vinegar, shallot, mustard, thyme and remaining salt and pepper in a blender until smooth. Pour half over quinoa/ sweet potato mixture, tossing to coat.
• In a large nonstick skillet, heat remaining coconut oil over medium heat. Add eggs and fry until whites are set but yolks are still soft, 3 minutes.
• Divide quinoa/sweet potato mixture among four bowls and top with an egg, walnuts and microgreens. Drizzle with remaining vinaigrette.

Nutrition