Lately I noticed I'm going through a food phase, well two actually. I seems I'm feeling like a fried or poached egg on anything will make it even better. And the other being that any recipe that ends with the word "bowl" is something worth trying out (Asian noodle bowl, fish taco bowl, black bean chicken quinoa bowl...you get the picture). The egg thing really came out of nowhere. I look at recipes all the time and something about the egg suddenly intrigued me. In February, while the kids were on winter break, we decided to check out one of the new restaurants in downtown Syracuse, Modern Malt. I was in the mood for a big salad and decided to go for the Steak and Egg salad. This was my first "random egg" experience and it was pretty fantastic. Since then I've put an egg on the asparagus at dinner one night, ordered pasta with an egg on it at a different establishment and now I've got another fabulous recipe to share with you that satisfies both the egg and the bowl obsessions. Roasted Sweet Potato, Quinoa and Fried Egg Bowl. Yes please. It appeared in the March 2015 issue of Fitness magazine (click the link for full recipe). I made some small adjustments, I'll fill you in on those.
The recipe calls for 1 pound of sweet potatoes, diced. I went closer to 2 pounds (or somewhere in between). They get tossed with coconut oil, paprika, salt and pepper and then roast in a preheated oven for 25 minutes. While those are roasting, cook the quinoa in chicken broth (I used a full cup of quinoa and 2 cups broth) for about 15 minutes.
While potatoes are roasting and quinoa is cooking you whip up a little dressing in your blender or bullet or whatever your instrument of choice is. The recipe makes just enough dressing. Next time I will double it and save some for a salad, it was quite nice!
Once the sweet potatoes are done, transfer them to a large bowl.
Toss the quinoa and sweet potatoes with half of the dressing. Set it aside and fry up your eggs in a little coconut oil (the 1 TBS listed is more than necessary).
To assemble, scoop some of the warm sweet potato quinoa mixture in a bowl, top with a handful of microgreens (I used baby spinach/spring mix), drizzle a little dressing on the greens and top with the fried egg. I recommend adding some diced avocado and maybe a dash of hot sauce if you like a little heat. The recipe also includes some toasted walnuts. I'm not going to lie to you, I burned them and didn't feel like making another round.
OK, ideally my egg would have been runnier but this was still fantastic. The kids dug into theirs so fast I couldn't get a picture of their perfectly cooked eggs....
This recipe got thumbs up all around. A keeper for sure!