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!

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Tuscan Quinoa Bowl with Sweet Potato and Egg

Servings

Servings

Ingredients

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

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

Instructions

1. 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.
2. Uncover and add kale and rosemary. Cook for 2 minutes.
3. In a separate skillet, cook 2 eggs sunny-side up.
4. Add tomatoes to kale mixture and season with salt and pepper.
5. 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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