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
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)
(Preparation time: 10 mins, cooking time: 10 mins)
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.
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.
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.
Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.
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
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