Sweet Potato Quinoa Egg Bowl

Sweet Potato Quinoa Egg Bowl


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Start your day off right with this protein packed bowl as a go to breakfast choice. This bowl has everything you need to start and end your day feeling great.

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Time needed

45 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 2 small sweet potatoes, diced
  • 2 tablespoons olive oil
  • 1-teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups quinoa, cooked
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 small shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon thyme
  • 4 eggs
  • 1/4 cup walnuts, toasted and chopped

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Preheat the oven to 425 degrees. On a baking sheet, toss sweet potatoes with 1 tablespoon olive oil and paprika and season with 1/4 teaspoon each salt and pepper. Roast until tender, 25 minutes.
Chop the roasted sweet potatoes into 1-inch chunks and then mix with the cooked quinoa in a large bowl.
To make vinaigrette, puree olive oil, vinegar, shallot, mustard, thyme and remaining salt and pepper in a blender until smooth. Pour half over the quinoa and sweet potatoes, tossing to coat.
In a large nonstick skillet, heat 1 tbsp. olive oil over medium heat. Add eggs and fry until whites are set but yolks are still soft, 3 minutes.
Divide the quinoa-sweet potato mixture among four bowls and top with an egg, walnuts and microgreens. Drizzle with remaining vinaigrette.

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