CRUNCHY BRUNCH BOWL WITH QUINOA

Crunchy Brunch Bowl with Quinoa image

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

Ingredients

1 cup chicken broth
½ cup quinoa
1 sweet potato, peeled and cubed
2 tablespoons olive oil, divided
salt and ground black pepper to taste
1 egg
⅛ cup plain potato chips
1 avocado, pitted, peeled, and sliced
1 tablespoon chopped fresh cilantro, or to taste

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