Sweet Potato and Quinoa Power Bowl
Ingredients
The base
-
1
pound
purple sweet potatoes
-
1
tablespoon
olive oil
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
½
teaspoon
curry powder
-
1
cup
quinoa
-
2
cups
low sodium veggie broth
Chickpea salad
-
1
15-ounce can
chickpeas
-
¾
cup
bell peppers
-
¼
cup
red onion
-
1
tablespoon
lemon juice
-
2
teaspoons
olive oil
Arugula salad
-
6
ounces
arugula
-
2
teaspoons
olive oil
-
2
teaspoons
lemon juice
Eggs
-
2
teaspoons
ghee or butter
-
4
organic eggs
Happy Eggs
Instructions
- Preheat the oven to 425°F.
- Cut sweet potatoes into bite-sized chunks and toss with olive oil, salt, pepper, and curry powder.
- Bake sweet potatoes for 20 minutes until fork-tender.
- Cook quinoa in veggie broth until liquid is absorbed and quinoa is fluffy.
- Combine chickpeas, diced peppers, onion, lemon juice, and olive oil in a bowl; season with salt and pepper.
- Toss arugula with olive oil, lemon juice, salt, and pepper.
- Divide all ingredients among four bowls.
- Cook eggs in ghee or butter until whites are set and yolks are runny, then place on top of the bowls.
Nutrition Facts (estimated)
Servings
4
Calories
406
Total fat
15g
Total carbohydrates
57g
Total protein
12g
Sodium
870mg
Cholesterol
88mg
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