Avocado Breakfast Bowl with Leafy Greens

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Servings:

• Recipe serving size: 1 bowl
• Number of servings: Adjust Reset

Ingredients:

• For the Bowl:

• 1 medium sweet potato, chopped (about 1 ¾ cup)
• 1/4 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/2 cup quinoa
• 1 cup water 
• 2 eggs
• 2 cups arugula
• 1 ripe, fresh avocado, halved, pitted, peeled, and chopped
• 1/4 cup pickled red onions

• Avocado Tahini Dressing (Makes extra):

• 1/2 large avocado
• 1/4 cup tahini
• Juice from 1 lemon (2 tablespoons)
• 3/4 cups water
• 1 Tbsp. fresh chives
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit. Add the chopped sweet potato to a baking sheet. Spray with cooking oil, then add the smoked paprika, garlic powder, and salt. Toss to coat in spices. Bake for 22-25 minutes or until tender.
2. In a medium saucepan, add the quinoa and water. Bring to a simmer and cover, cooking for 12-15 minutes or until the quinoa is tender and fluffy.
3. Fill a small saucepan with water and bring to a boil. Use a slotted spoon to lower eggs into the water. Cook for 8 minutes then transfer eggs to a bowl of ice water to cool before peeling.
4. Add the dressing ingredients to a small blender and puree until smooth. Add more water, a tablespoon at a time, if needed, to thin until pourable.
5. Assemble the bowls, each with ½ a sweet potato, ½ cup quinoa, 1 egg, 1 cup arugula, ½ an avocado, 2 tablespoons pickled red onion and 3 tablespoons of dressing.

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