Tuscan Quinoa bowl with egg

Tuscan Quinoa Bowl with Sweet Potato and Egg

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
  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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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.

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