Breakfast Power Bowl (vt) Recipe
Warm bowl of ancient grains with roasted sweet potato, fresh pico, sliced avocado, queso fresco & two sunny eggs. Finished with chili crema and pickled red onion. Served with three warm flour tortillas.
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Ingredients
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Ingredients
Method
Directions
- 1
- 2
Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- 3
Cook the Eggs
In a non-stick skillet, cook the eggs sunny-side up over medium heat until the whites are set and yolks are still runny, about 3-4 minutes.
- 4
Assemble the Power Bowl
In a large bowl, layer the quinoa, roasted sweet potatoes, pico de gallo, sliced avocado, and crumbled queso fresco. Top with the sunny-side-up eggs, chili crema, and pickled red onion.
- 5
Serve
Serve immediately with warm flour tortillas on the side.
