Bliss Bowl*gf Recipe

Rinse and cook quinoa

Place 1 cup dry quinoa in a fine-mesh sieve and rinse under cold water for 30 seconds, rubbing the grains with your fingers to remove bitterness. Drain well.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the rinsed quinoa and toast, stirring, for 1 minute until fragrant.

Add 2 cups water and 0.5 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and keep warm.

Prep and roast vegetables

Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss the cubed sweet potato, chopped red bell pepper, and chopped zucchini with 2 tbs olive oil, 2 minced garlic cloves, 1 tsp salt and 0.5 tsp black pepper in a single layer. Place a second small baking sheet for the beets (see next section).

Roast the mixed vegetables for 25–30 minutes, flipping once halfway, until sweet potato is tender and edges are caramelized. Add the halved cherry tomatoes to the tray for the last 10–12 minutes so they blister but keep some shape.

Roast beets

While oven is preheating, scrub and trim beets. Toss with 1 tbs olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Arrange on a separate small baking sheet, wrap loosely with foil (optional to retain moisture), and roast alongside the vegetables for 35–45 minutes depending on size, until a knife slides easily into the center. When cool enough to handle, peel (skins should slip off) and cut into wedges or cubes.

Char the corn

Heat a medium skillet over medium-high heat. Melt 1 tbs butter and add 1 cup corn kernels in an even layer. Let cook undisturbed 2–3 minutes to develop color, then stir/flip and cook another 2–3 minutes until some kernels are lightly charred. Season with 0.25 tsp salt and 0.125 tsp black pepper. Remove from heat.

Make the vinaigrette

In a small bowl or jar combine 0.25 cup pomegranate juice, 1 tbs pomegranate molasses, 1 tbs red wine vinegar, 1 tsp Dijon mustard, and 1 tsp honey. Whisk or shake to combine. Slowly stream in 3 tbs olive oil while whisking to emulsify. Season with 0.25 tsp salt and 0.125 tsp black pepper. Taste and adjust acidity/sweetness as desired.

Cook eggs

When vegetables and quinoa are ready, heat a nonstick skillet over medium heat and add 1 tsp olive oil and 1 tbs butter. Crack 2 eggs per skillet batch (total 4 eggs) into the pan, spacing them so whites can set. Cook until whites are set around the edges, about 2 minutes. Gently flip each egg and cook over-easy for 30–45 seconds so the yolks stay runny. Season with flaky salt and black pepper and transfer to a plate. Repeat if you need multiple batches.

Dress the arugula

Place 2 cups arugula in each bowl (4 cups total divided). Drizzle about 1 tbs vinaigrette over the arugula per bowl and toss lightly to coat (reserve extra vinaigrette for finishing).

Assemble bowls

Divide the warm quinoa evenly between the bowls on top of the dressed arugula. Arrange roasted vegetables, roasted beet wedges, charred corn and blistered cherry tomatoes in sections on top of the quinoa. Fan sliced avocado (half an avocado per bowl) on each. Gently place two over-easy eggs on each bowl.

Finish and garnish: drizzle each bowl with an additional 1–2 tbs vinaigrette, scatter 1 tbs pomegranate arils per bowl if using, and finish with a pinch of flaky salt and a grind of black pepper. Serve immediately so yolks mingle with the warm ingredients.