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Quinoa Breakfast Bowl

Yields4 Servings

Roasted sweet potato, quinoa and fried egg bowl. Delicious healthy breakfast or lunch. Top view

 1 small sweet potato, finely chopped
 ½ red onion, finely chopped
 ½ red pepper, finely chopped
 ½ green pepper, finely chopped
 1 cup mushrooms, finely chopped
 2 fresh garlic cloves, finely chopped
 2 cups cooked quinoa
 4 fried eggs
 salt and pepper, to taste
1

Wash hands with soap and warm water. Wash produce well and chop as directed.

2

In a medium sauté pan over medium-high heat, sauté sweet potato, onions, peppers, mushrooms and garlic. Cover and cook for 5-6 minutes, stirring once or twice, until soft.

3

Add cooked quinoa to vegetables in sauté pan. Cover and cook for 5-6 minutes, stirring once or twice, until quinoa is heated through. Turn off heat and set aside.

4

In a separate skillet, fry eggs to desired firmness.

5

Place one cup of quinoa and vegetable mixture into a small bowl and top with a fried egg. Top with Harissa, Chimichurri or your favorite hot sauce.

Nutrition Facts

4 servings

Serving size

1 bowl

Amount per serving
Calories248
% Daily Value *
Total Fat 9g12%

Saturated Fat 2g10%
Cholesterol 184mg62%
Sodium 122mg6%
Total Carbohydrate 31g12%

Dietary Fiber 5g18%
Total Sugars 4g
Protein 12g
Calcium 63mg5%
Iron 3mg17%
Folate 80mcg20%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.