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Avocado Breakfast Bowl with Leafy Greens

Ingredients

Bowl:

  • 1 medium sweet potato chopped (about 1 3/4 cup)
  • nonstick cooking spray
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup quinoa
  • 1 cup water plus additional for boiling eggs, divided
  • 2 eggs
  • 2 cups arugula
  • 1 ripe fresh avocado halved, pitted, peeled and chopped
  • 1/4 cup pickled red onions

Avocado Tahini Dressing:

  • 1/2 large avocado
  • 1/4 cup tahini
  • 1 lemon juice only (2 tablespoons)
  • 3/4 cup water
  • 1 tablespoon fresh chives
  • salt to taste
  • pepper to taste

Instructions

  • Preheat oven to 400 F. Add chopped sweet potato to baking sheet. Spray with cooking oil then add smoked paprika, garlic powder and salt. Toss to coat in spices. Bake 22-25 minutes, or until tender.
  • In medium saucepan, add quinoa and water. Bring to simmer and cover, cooking 12-15 minutes, or until quinoa is tender and fluffy.
  • Fill small saucepan with water and bring to boil. Use slotted spoon to lower eggs into water. Cook 8 minutes then transfer eggs to bowl of ice water to cool before peeling.
  • To make dressing: In small blender, puree avocado, tahini, lemon juice, water and fresh chives until smooth. Add more water, 1 tablespoon at a time, if needed, to thin until pourable. Season with salt and pepper, to taste.
  • Assemble bowls, each with 1/2 sweet potato, 1/2 cup quinoa, 1 egg, 1 cup arugula, 1/2 avocado, 2 tablespoons pickled red onion and 3 tablespoons dressing. Reserve remaining dressing in refrigerator.