Roasted Sweet Potato, Quinoa and Egg Bowl

Roasted Sweet Potato, Quinoa and Egg Bowl


  • 2 small sweet potatoes (1 pound), diced
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 1/3 cups water
  • ¾ cup quinoa
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 small shallot
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • 4 eggs
  • ¼ cup walnuts, toasted and chopped
  1. Preheat the oven to 425 degrees. On a baking sheet, toss sweet potatoes with 1-teaspoon coconut oil and paprika and season with ¼ teaspoon each salt and pepper. Roast until tender, 25 minutes.
  2. Meanwhile, in a medium saucepan, bring water and quinoa to a boil. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes. Fluff quinoa with a fork, then transfer to a large bowl: add potatoes and combine.
  3. To make vinaigrette, puree olive oil, vinegar, shallot, mustard, thyme and remaining salt and pepper in a blender until smooth. Pour half over quinoa-sweet potato mixture, tossing to coat.
  4. In a large nonstick skillet, heat remaining coconut oil over medium heat. Add eggs and fry until whites are set but yolks are still soft, 3 minutes.
  5. Divide quinoa-sweet potato mixture among four bowl and top with an egg and walnuts. Drizzle with remaining vinaigrette.
  • 490 calories
  • 14 grams protein
  • 46 grams carbs
  • 29 grans fat

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