INGREDIENTS :
- 1 pound sweet potatoes, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup quinoa
- 2 cups baby spinach, coarsely chopped
- 2 small avocados, diced
- 4 large eggs, soft-boiled or hard-boiled and peeled
- Crumbled feta cheese, to garnish
- Lemon wedges, for serving
- All-bagel seasoning, for garnish
Directions:
- Heat the oven to 425°F. On a large rimmed baking sheet, toss potatoes with oil, salt and pepper. Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
- Meanwhile, cook the quinoa according to package directions, then fluff it with a fork.
- Divide quinoa among 4 bowls, then top with spinach and potatoes. Add avocado, 1 egg, cheese and lemon wedge to each serving and sprinkle with seasoning.
Nutritional contributions:
PER SERVING 470 calories, 24g fat (4g saturated fat), 16g protein, 245mg sodium, 50g carbs, 12g fiber, 6g sugars (0g added sugars), 186mg cholesterol