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Harvest Bowl with Roasted Sweet Potato, Quinoa and Creamy Gorgonzola

A hearty and savory harvest bowl loaded with oven-roasted sweet potatoes, nutty quinoa, crisp lettuce, crunchy sunflower seeds, and creamy gorgonzola, all topped off with a soft-boiled egg. A drizzle of honey mustard dressing adds a delightful tang that brings together all these delightful flavors.
2
50 min
TOTAL TIME
282
CALORIES
$0.87
PER SERVING
Harvest Bowl with Roasted Sweet Potato, Quinoa and Creamy Gorgonzola
Ingredients
SWEET POTATOES
4 SERVINGS
Sweet Potato
1 medium sweet potato
cubed
Olive Oil
1/2 tbsp olive oil
Fresh Rosemary
1 tbsp fresh rosemary
finely minced
Onion
1/2 medium onion
diced
QUINOA
Quinoa
1/2 cup quinoa
uncooked
Water
1 cup water
SALAD
Gorgonzola Crumbles
1/3 cup gorgonzola crumbles
Soft Boiled Eggs
2 whole soft boiled eggs
shelled
Lettuce
2 cups lettuce
packaged, pre-washed
Sunflower Seeds
1/4 cup sunflower seeds
DRESSING
Honey Mustard Dressing
1 tbsp honey mustard dressing
Directions
SWEET POTATOES
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat oven to 400 degrees Fahrenheit.
2
Toss cubed sweet potato and diced onion with olive oil and minced rosemary.
3
Roast until tender for about 25 minutes.
QUINOA
4
Rinse quinoa and combine with water in a sauce pan.
5
Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes.
6
Remove from heat and let sit for another 5 minutes, still covered.
SALAD
7
In a large bowl combine lettuce, roasted sweet potatoes, cooked quinoa, sunflower seeds, and gorgonzola.
DRESSING
8
Drizzle honey mustard dressing over salad and toss together.
SALAD
9
Top salad with soft-boiled eggs.
Health Info
Macros
26g
CARBS
14g
FAT
11g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
EGGS