Inside Cooking EP6: Avocado Breakfast Bowl
Inside Cooking

Inside Cooking EP6: Avocado Breakfast Bowl

You would never guess that such an avocado breakfast bowl could have such amazing flavour. Quick and easy, it’s perfect for breakfast as well as for lunch or a light dinner.

Ingredients (for 4 persons)

1 c. quinoa

2 c. sweet potato, peeled and chopped (about 2 sweet potatoes)

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

4 large eggs

2 c. baby spinach, chopped

2 small avocados, cubed

Everything Bagel Seasoning (optional)

1/4 c. your favourite cheese (optional)

Inside Cooking EP6: Avocado Breakfast Bowl

Directions

(Preparation time: 10 mins, cooking time: 10 mins)

STEP 1

Cook quinoa: In a medium saucepan, combine quinoa and 2 cups water over medium-high heat and bring to a boil. Once boiling, reduce heat, and simmer, covered, until water is mostly absorbed 15 to 20 minutes. Remove from heat and let quinoa cool 5 minutes before fluffing with a fork.

STEP 2

Meanwhile, roast sweet potatoes: Preheat oven to 425º. On a large baking sheet, toss sweet potatoes and oil and season with salt and pepper. Roast until tender and golden, 20 to 22 minutes. Let cool.

STEP 3

Hard boil eggs: Place eggs in a small pot and cover by an inch of cold water. Place a pot on the stove and bring to a boil. Instantly turn off heat and cover pot. Let sit 11 minutes.

STEP 3

Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.

STEP 4

Assemble bowls: Divide cooked quinoa, roasted sweet potatoes, hard-boiled egg, and chopped spinach and season with salt and pepper and everything bagel seasoning, if using.

Before serving, top each bowl with ½ avocado and 2 tablespoons of your favorite cheese, if using.

Inside Cooking EP6: Avocado Breakfast Bowl