Blue Cross Blue Shield of Mississippi
Sweet and Citrus Spiced Salmon

Superfood Quinoa & Sweet Potato Power Bowl

Yields: 4 servings       Prep: 50 min



  1. To make the dressing, in a small bowl whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, shallots, salt and pepper until well combined. Set aside.

  2. Preheat oven to 425 degrees Fahrenheit. In a mixing bowl toss together cubed sweet potato, olive oil, salt and pepper. Place sweet potato on a parchment-lined baking sheet and roast 16-18 minutes, until potatoes are tender. Remove from oven and set aside.

  3. Meanwhile, in a medium saucepan, combine quinoa, water and salt. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook 12-15 minutes, until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Combine quinoa, roasted sweet potatoes, avocado and a few spoons of dressing. Divide between 4 serving bowls, top with almonds and drizzle with more dressing.

  4. Finish each bowl with a fried egg placed on top and sprouts to garnish.