1 large sweet potato, peeled and cut into 1-inch cubes
1 tsbp olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Quinoa
1 cup quinoa, rinsed well and drained
2 cups water
1/4 tsp kosher salt
Toppings
1 large ripe avocado, chopped
1/3 cup chopped roasted almonds
4 fried eggs, sunny-side up
1 cup sprouts, sunflower or pea shoots
Directions
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.
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.
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.
Finish each bowl with a fried egg placed on top and sprouts to garnish.
You have selected a link to a website operated by a third party. Therefore, you
are about to leave the Blue Cross & Blue Shield of Mississippi website and
enter another website not operated by Blue Cross & Blue Shield of Mississippi. Blue Cross & Blue Shield of Mississippi does not control such third
party websites and is not responsible for the content, advice, products or
services offered therein. Links to third party websites are provided for
informational purposes only and by providing these links to third party
websites, Blue Cross & Blue Shield of Mississippi does not endorse these
websites or the content, advice, products or services offered therein.