Tuscan Quinoa Bowl with Sweet Potato and Egg

Erin Sands — Thu, 20 Jul 2017 15:41:37 +0000

This makes a hearty breakfast. No need for dressing as the yolk from the egg coats the nutrient- dense quinoa. The tomatoes add bright flavor that goes great the savory kale and rosemary! You can add a dash of hot sauce in the end to give it a nice kick!

Servings2 Servings

Ingredients

2cups Cooked red quinoa
2Tbsp Ghee or coconut oil
1/2cup Onion, chopped
1 Sweet potato, diced
1/2bunch Tuscan kale, slicedstems removed
1tsp Fresh rosemary, minced
1cup organic grape or cherry tomatoeshalved
sea salt and pepper
2 Pasture-raised eggs

Instructions

Heat ghee or oil in a medium skillet over medium heat. Add onions and sweet potatoes and cover. Cook stirring occasional until soft, 6-8 minutes. Add a splash of water if starting to stick to pan.
Uncover and add kale and rosemary. Cook for 2 minutes.
In a separate skillet, cook 2 eggs sunny-side up.
Add tomatoes to kale mixture and season with salt and pepper.
Place 1 cup of quinoa in bowl. Top with half of kale mixture and place one fried egg on top. Enjoy!

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Tuscan Quinoa Bowl with Sweet Potato and Egg