Author Notes
Overflowing with savory roasted vegetables, seasoned with spices and topped with an egg – it might just keep you full until the afternoon. —Oat&Sesame
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Ingredients
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2
sweet potatoes, chopped and roasted
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1
small cauliflower, chopped and roasted
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1
red pepper, chopped
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1/2
bunch of kale or spinach, chopped
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1
sweet onion, chopped
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1/2 cup
dry quinoa, rinsed and cooked
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1/2 teaspoon
smoked paprika
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1/2 teaspoon
cumin
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a few dashes of cinnamon
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salt and pepper, to taste
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4
eggs, cooked to your preference
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olive oil
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chopped parsley, cilantro or basil to top
Directions
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First chop both the sweet potato and cauliflower. Place each on their own rimmed baking sheet in a single layer and toss each liberally with olive oil and sea salt. Roast them at 400° for about 25 minutes or until they are tender and starting to brown.
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While the potatoes and cauliflower are roasting, rinse and cook the quinoa. Set aside.
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In a large pan (you'll be adding everything to it), sauté chopped onion in a bit of olive oil until translucent and starting to brown - about 5 minutes. Season with a dash of salt.
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Add chopped red pepper and kale or spinach. Season again with a few dashes of salt. Saute until kale wilts a bit and pepper starts to soften -about 3 minutes.(Kale will hold up better if you're making extra for the week)
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Add sweet potatoes and cauliflower to the pan.
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Toss with spices....cumin, paprika and cinnamon. Sometimes I add a dash of olive oil here as well.
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Mix in the cooked quinoa and cook until everything is warm and ready to eat!
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Adjust seasonings to taste along with more salt and pepper to taste. I like extra cinnamon!
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In a separate pan cook your eggs to your preference.
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Place a serving of quinoa/veggie mixture into a bowl.
Top with cooked egg. Sprinkle with parsley.
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