Quinoa, Sweet Potato, Avocado and Egg Bowl

Ingredients

• Quinoa1/2 cup (100 g)
• Sweet Potato1/2 medium (90 g)
• Avocado1/4 count (60 g)
• Egg1 count (55 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash the quinoa and put in a pot with water. You'll use two parts of water per each of quinoa.

2. 2

   Step 2

   Once boiling, cover and cook for 15-18 minutes over medium-low heat. Remove and let cool.

3. 3

   Step 3

   At the same time, boil water with a bit of salt in another pot. In the meantime, peel and dice the sweet potato.

4. 4

   Step 4

   Once boiling, add the sweet potato and the egg. Cook for 8-10 minutes or until soft once you put a stick in it.

5. 5

   Step 5

   Let the egg cool a bit, peel and cut in half.

6. 6

   Step 6

   While the quinoa and sweet potato get cooked, peel and slice the avocado.

7. 7

   Step 7

   Serve the quinoa, sweet potato, avocado and egg on a plate or bowl. Pour the oil and add salt and pepper to taste.

8. 8

   Step 8

   If you want, you can brown the sweet potato with half the oil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa, Sweet Potato, Avocado and Egg Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.