Avocado Breakfast Bowls

INGREDIENTS
  • 1 c. quinoa
  • 2 c. sweet potato, peeled and chopped (about 2 sweet potatoes)
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 large eggs
  • 2 c. baby spinach, chopped
  • 2 small avocados, cubed
  • Everything Bagel Seasoning (optional)
  • 1/4 c. your favorite cheese (optional)

DIRECTIONS
  1. 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.
  2. 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.
  3. Hard boil eggs: Place eggs in a small pot and cover by an inch of cold water. Place pot on stove and bring to a boil. Instantly turn off heat and cover pot. Let sit 11 minutes.
  4. Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.
  5. 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.
  6. Before serving, top each bowl with ½ avocado and 2 tablespoons of your favorite cheese, if using.
Made on
Tilda