Roasted Sweet Potato, Quinoa & Fried Egg Bowl
1. Pre-heat 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 min.
2. Meanwhile, in a medium saucepan, bring water and quinoa to a boil. Reduce heat, cover and simmer until liquid is absorbed, 15 min. Fluff quinoa with a fork, then transfer to a large bowl; add sweet potatoes and combine.
3. 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.
4. 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 min.
5. Divide quinoa-sweet potato mixture among four bowls and top with an egg, walnuts and microgreens. Drizzle with remaining vinaigrette.
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 247 | ||
Calories from Fat: 108 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.1mg | 0 % | |
Potassium 277.2mg | 7 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 25.6g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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