Bliss Bowl* Gf Recipe
Quinoa, roasted vegetables, corn, beets, cherry tomatoes, arugula, pomegranate vinaigrette, avocado, over easy eggs
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Ingredients
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Quinoa
Roasted Vegetables
Greens & Mix-ins
Pomegranate Vinaigrette
Eggs & Finishing
Method
Quinoa
- 1
Cook quinoa
Place rinsed quinoa, 2 cups water, 1 tsp salt and 1 tbs olive oil in a small saucepan. Bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat, keep covered and let rest 5 minutes, then fluff with a fork.
Roasted Vegetables
- 2
Preheat oven
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
- 3
Prepare vegetables
In a large bowl, combine diced sweet potato, diced beets, zucchini, red bell pepper, cherry tomatoes and corn. Add 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Toss until evenly coated.
- 4
Roast
Spread vegetables in a single layer on the prepared baking sheet, keeping cherry tomatoes slightly separated so they roast rather than steam. Roast for 20–25 minutes, stirring or flipping once at the halfway point, until tender and edges are caramelized and beets/sweet potato are fork-tender. Remove from oven and let cool slightly.
Pomegranate Vinaigrette
- 5
Make dressing
Whisk together 1/4 cup pomegranate juice, 1 tbs pomegranate molasses, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard and 1 tsp honey in a small bowl. Slowly drizzle in 3 tbs olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired.
Greens & Mix-ins
- 6
Prep avocado and greens
Place 4 cups arugula in a mixing bowl. Halve and pit the avocado, then slice or dice it. Add avocado, 2 tbs chopped parsley and 1/4 cup pomegranate arils to the bowl.
- 7
Eggs & Finishing
- 8
Cook over-easy eggs
Heat a nonstick skillet over medium. Add 1 tbs butter and swirl to coat. Crack 4 eggs into the pan (or cook in two batches if pan is small). Cook until whites are set and edges are lightly crisp, about 2–3 minutes. Gently flip each egg and cook 20–30 seconds for over-easy yolks (longer for more set yolks). Season eggs with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.
- 9
Assemble bowls
Divide the fluffed quinoa evenly between 2 bowls (about 1/2 cup cooked quinoa per bowl if making 2 servings; adjust if more bowls). Top each with a portion of the roasted vegetables, a handful of dressed arugula and avocado slices. Spoon remaining vinaigrette over vegetables and quinoa to taste. Sprinkle pomegranate arils and chopped parsley over bowls.
- 10
