Try this Savory Sweet Potato Bowl w/Salsa Verde recipe, or contribute your own.
Suggest a better descriptionSource: Clean-Eating breakfasts and Lunches Made Simple
1. To make the salsa verde, preheat the broiler to high, and line a baking sheet with aluminum foil or parchment paper. Place the tomatillos, jalapeño, garlic (unpeeled) and poblano on the baking sheet and broil for 5-10 mins or until everything is nicely charred.
1a. Remove the peel from the garlic then place the tomatillo mixture in a blender, along with the cilantro, lime juice, and salt. Blend until smooth. and then set aside.
2. For the potatoes, preheat the oven to 400, and line a baking sheet with parchment paper. On the baking sheet, toss the sweet potatoes, onion, olive oil (1 1/2 tbsp), garlic powder (1/2 tsp), curry powder, cumin, salt (1/2 tsp) and pepper (1/8 tsp) to coat. Roast for 25-30 mins, until the sweet potatoes are tender when pierced with a knife.
3. Make the quinoa while the sweet potatoes are in the oven. Rinse the quinoa in a fine-mesh sieve to remove any debris or dirt. In a medium saucepan, cook the quinoa over med-high heat for 6-8 mins, tossing frequently, to toast the quinoa. It's done when the quinoa is no longer wet and begins to pop and turn golden brown. Add the water (2 cups), salt (1/2 tsp), and garlic powder (1/4 tsp). Bring the water to a boil. Cover the pan, reduce the heat to low, and let the quinoa simmer, for 15-20 mins, or until all the water has been absorbed and the quinoa is doubled in size. Fluff the quinoa with a fork, and set aside.
4. Before starting the kale, get a pot of water heating for the eggs. To saute the kale, heat a large skillet over med-high heat and add the olive oil (1 tbsp). When the olive oil is hot, add the minced garlic and stir it for 1 min, or until fragrant. Add the kale, salt (1/2 tsp), and pepper (1/8 tsp) and cook for 5-7 mins, or until kale has reduced in size, wilted, and is tender. Toss the kale frequently.
5. To poach the eggs, add enough water needed to fill a stockpot 2/3 full. Bring the water to a boil over high heat. Reduce the heat until you see bubbles on the surface. Stir the vinegar into the water.
5a. Line a plate with a paper towel. Crack one egg into a sieve and strain out the whispy whites. Transfer it to a cup with handle. Stir the water to create a vortex. Drop the egg into the vortex. Cook the egg for 4 mins to create a firmer white and a soft and runny yolk. Using a slotted spoon, remove the egg from the water, and set it on the prepared plate to drain. Repeat with remaining eggs.
6. In each of four bowls, arrange one-quarter each of quinoa, roasted sweet potatoes, and sautéed kale. Top each with poached egg, and then drizzle the bowls with the salsa verde.
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Serving Size: 1 Serving (917g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 412 | ||
Calories from Fat: 73 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 981.9mg | 34 % | |
Potassium 1345.2mg | 35 % | |
Total Carbohydrate 71.3g | 21 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 61.8g | ||
Protein 16.9g | 24 % | |
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: 412
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