Southern Protein Bowl Recipe

Inspired by Bubba

Time45m

Serves2

Chopped kale, tri-color quinoa, avocado, sweet potato, bell pepper, sunflower seeds, grape tomatoes, poblano pesto and two poached eggs*.

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Ingredients

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1
Cook Quinoa
Rinse the tri-color quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
2
Roast Sweet Potato
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, turning halfway through.
3
Prepare Vegetables
While the sweet potato is roasting, wash and chop the kale, bell pepper, and grape tomatoes. Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into slices.

4
Poach Eggs
Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

5
Combine and Serve
In a large bowl, start with a base of chopped kale. Top with a serving of cooked quinoa, followed by roasted sweet potato, chopped bell pepper, grape tomatoes, and avocado slices. Sprinkle with sunflower seeds and drizzle with poblano pesto. Finally, place the poached eggs on top. Season with salt and pepper to taste.