You are here

Roasted Sweet Potato, Quinoa and Fried Egg Bowl

Roasted Sweet Potato, Quinoa and Fried Egg Bowl

Nutrition Facts
Roasted Sweet Potato, Quinoa and Fried Egg Bowl
  • Makes: 4 servings
  • Prep: 15 mins
  • Start to Finish: 35 mins


  • 2 small sweet potatoes (1 pound), diced
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/3 cups water
  • 3/4 cup quinoa
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 small shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 4 eggs
  • 1/4 cup walnuts, toasted and chopped
  • Microgreens, for garnish


  1. Preheat the oven to 425 degrees . On a baking sheet, toss sweet potatoes with 1 tablespoon coconut oil and paprika and season with 1/4 teaspoon each salt and pepper. Roast until tender, 25 minutes.
  2. Meanwhile, in a medium saucepan, bring water and quinoa to a boil. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes. Fluff quinoa with a fork, then transfer to a large bowl; add sweet potatoes and combine.
  3. To make vinaigrette, puree olive oil, vinegar, shallot, mustard, thyme and remaining salt and pepper in a blender until smooth. Pour half over quinoa/ sweet potato mixture, tossing to coat.
  4. In a large nonstick skillet, heat remaining coconut oil over medium heat. Add eggs and fry until whites are set but yolks are still soft, 3 minutes.
  5. Divide quinoa/sweet potato mixture among four bowls and top with an egg, walnuts and microgreens. Drizzle with remaining vinaigrette.