Name: Hearty Sweet Potato and Quinoa Bowl with Creamy Egg Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 tablespoon olive oil; 1/3 cup gorgonzola cheese, crumbled; 1 tablespoon fresh rosemary, minced; 1/4 cup sunflower seeds; 2 cups mixed lettuce leaves; 1/2 cup white quinoa, rinsed; 3 large eggs; 1 medium sweet potato, cut into half-inch cubes; 1/2 medium yellow onion, chopped; 1 cup water; 1 tablespoon extra virgin olive oil

Quinoa Bowl

What ingredients can I use in a quinoa bowl?

What cooking techniques can I use for quinoa bowls?

What are some tips for making a delicious quinoa bowl?

Can I substitute quinoa for another grain or protein?

How can I adjust the consistency or texture of my quinoa bowl?

How should I store leftovers and meal prep for quinoa bowls?

Indulge in a healthy and wholesome meal with this hearty salad. The tender sweet potato and earthy quinoa team up with crispy lettuce, crunchy sunflower seeds, and melt-in-your-mouth gorgonzola cheese. A golden creamy egg balances out the textures, making it a comforting lunch or an enticing dinner ensemble.

Milk

Eggs

Gluten Free

Mediterranean

Vegetarian

Oils

milliliter

olive oil

Cheese

gram

gorgonzola cheese

Fresh Vegetables

fresh rosemary

Nuts Seeds & Mixes

sunflower seeds

lettuce

Grains & Rice

quinoa

eggs

sweet potato

yellow onion

Water

water

extra virgin olive oil

Vitamin D

Vitamins

Alpha-carotene

Vitamin A

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Copper

Manganese

Selenium

Vitamin C

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Trans fatty acids

Calories from Fat

Beta-cryptoxanthin

Vitamin K

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Dietary Folate Equivalents

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Hearty Sweet Potato and Quinoa Bowl with Creamy Egg Topping

Baking Goods

Dairy

Produce

Snacks

Pasta, Sauces, Grain

Beverages

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Preheat oven to 400 Fahrenheit. Toss the sweet potato and onion with olive oil and rosemary. Spread them out on a baking sheet and roast until tender, about 20-25 minutes.

In the meantime, combine quinoa and water in a saucepan. Bring to a boil, then reduce to low heat, cover, and let it cook for 15 minutes. Then, remove the pan from heat and let the quinoa sit, still covered, for an additional 5 minutes.

For the eggs, bring a pot of water to a rapid simmer. Gently lower the eggs into the water and let them cook for 6 minutes for a runny yolk. Immediately transfer the eggs to a bowl of ice water and let them sit for a minute before peeling.

Allow the sweet potatoes, quinoa, and eggs to slightly cool. In a large bowl, combine the lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola cheese. Drizzle the resulting mix with olive oil, then gently toss the salad.

Finally, top the salad with peeled, halved eggs and serve immediately.

Indulge in a healthy and wholesome meal with this hearty salad. The tender sweet potato and earthy quinoa team up with crispy lettuce, crunchy sunflower seeds, and melt-in-your-mouth gorgonzola cheese. A golden creamy egg balances out the textures, making it a comforting lunch or an enticing dinner 

Hearty Sweet Potato and Quinoa Bowl with Creamy Egg Topping

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