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)
Preparation
Step 1Cook 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.Step 2Meanwhile, 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.Step 3Hard 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.Step 4Remove eggs from pot and dunk into ice water. Peel, then halve lengthwise.Step 5Assemble 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.Step 6Before serving, top each bowl with ½ avocado and 2 tablespoons of your favorite cheese, if using.
For the eggs, you can soft or hard boil them. Soft-boiled eggs typically last up to 2 days in the fridge, so if you want to truly prep this whole meal ahead, hard-boiled eggs are a better option. Or, you can prep the sweet potatoes and quinoa ahead of time and then scramble or fry up an egg the morning of. Don’t skip the Everything Bagel Seasoning; you can find it at most grocery stores and will to start sprinkling it on everything.
