California Breakfast Bowl Recipe
grains, cashew, poached egg + sweet potato
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook Quinoa
Rinse quinoa under cold water. In a medium pot, combine quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes.
- 2
Prepare Sweet Potato
Peel and cube the sweet potato. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sweet potato cubes and sauté for about 10-12 minutes or until tender. Season with salt and pepper.
- 3
Sauté Spinach
In the same skillet, add another tablespoon of olive oil and the spinach. Cook until wilted, about 2-3 minutes.
- 4
Poach Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon.
- 5
Assemble the Bowl
In a bowl, layer the cooked quinoa, sautéed sweet potatoes, and spinach. Top with the poached eggs, cashews, and sliced avocado. Season with additional salt and pepper to taste.