Cooking Instructions
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Step 1
Preheat Oven to 375 F (190 degrees C).
Step 2
Chop
Sweet Potatoes (2)
into ½-inch dice. Dice
Bell Pepper (1)
and
Red Onion (1)
. Halve the
Cherry Tomatoes (1/2 cup)
. Mince the
Garlic (2 cloves)
for the quinoa, and
Garlic (1 clove)
for the kale. Keep them separate.
Step 3
In a mixing bowl, coat Sweet Potatoes with
Oil (3 Tbsp)
and then season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and toss to combine. Pour potatoes onto a baking tray. Bake for 15-20 minutes or until they are easily pierced with a knife.
Step 4
Meanwhile, start the quinoa. In a skillet (with a lid) over medium-high heat, cook onion and bell pepper in
Oil (1 Tbsp)
until browned, about 5 minutes.
Step 5
Add garlic and cook until fragrant, 1-2 minutes, then add
Quinoa (3/4 cup)
,
Ground Cumin (1 tsp)
,
Chili Powder (1/4 tsp)
, halved tomatoes,
Salt (to taste)
, and
Ground Black Pepper (to taste)
and stir. Once combined, pour in the
Vegetable Stock (1 1/2 cups)
.
Step 6
Bring to a boil. Once boiling, reduce the heat to low, cover the skillet and cook for 20 minutes, or until quinoa is cooked.
Step 7
While quinoa is cooking, prepare the kale. In a wide sauté pan heat
Olive Oil (2 Tbsp)
over medium-high heat. Once hot, add
Kale (2 cups)
, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook for one minute. Add garlic and
Crushed Red Pepper Flakes (1/2 tsp)
and cook until garlic begins to brown, about 30 seconds.
Step 8
Empty the kale out of the pan. Replace the pan on the stove and warm
Oil (2 Tbsp)
over medium heat. Crack
Eggs (2)
into skillet and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cover pan and cook until whites are set and yolks have reached the desired doneness, 3-5 minutes.
Step 9
To make the dressing, add
Plain Yogurt (1 cup)
,
Ground Cumin (1 tsp)
, and
Fresh Cilantro Leaves (1 cup)
into a food processor. Combine until smooth, then slowly stream in
Olive Oil (1/4 cup)
and pulse in the juice from
Limes (2)
. Taste and season with salt.
Step 10
To build your bowl, add spiced quinoa, kale, and sweet potatoes and top with a fried egg. Garnish with
Avocado (1)
and a wedge of
Limes (to taste)
. Serve immediately with dressing on the side.
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