CRUNCHY BRUNCH BOWL WITH QUINOA
This is a take on a typical quinoa breakfast or brunch bowl, but with a potato chip crunch and cilantro topping.
Provided by Katie Miller
Categories 100+ Breakfast and Brunch Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Keep warm.
- Meanwhile, place sweet potato in a bowl and toss with 1 tablespoon olive oil. Season with salt and pepper. Transfer to the prepared baking sheet.
- Roast in the preheated oven until potato is tender and crispy, 20 to 25 minutes.
- Heat remaining olive oil in a skillet over medium heat and cook egg to desired doneness, about 5 minutes.
- Layer quinoa, roasted sweet potato, potato chips, and avocado in a serving bowl. Top with fried egg and cilantro.
Nutrition Facts : Calories 619.8 calories, Carbohydrate 67.1 g, Cholesterol 84.9 mg, Fat 34.8 g, Fiber 14.1 g, Protein 13.9 g, SaturatedFat 5.4 g, Sodium 797.6 mg, Sugar 7.4 g
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