A protein-packed vegetarian bowl that makes an excellent breakfast, lunch...or brunch!
Ingredients
1 cup
Sweet potato
(peeled and cut into cubes)
1 tsp
Paprika, smoked
1 tsp
Olive Oil, Extra Virgin
1/2 cup
Quinoa, uncooked
1 cup
Bone broth, Organic
(or FODMAP-friendly vegetable broth or stock powder + water)
4 large
Egg
1 tbsp
Coconut oil
1 dash
Salt and pepper
(to taste)
Instructions
Preheat the oven to 400 degrees F (~200 degrees C). Line a baking sheet with parchment paper.
Add the sweet potato to a bowl or large freezer bag and toss with the smoked paprika and olive oil. Once coated, transfer the sweet potato cubes to the baking sheet and roast for 25 minutes or until golden brown.
In the meantime, place quinoa in a small saucepan with the stock (or water) over medium heat. Bring to a boil, then lower heat and simmer until cooked through - about 15 minutes.
In a large fry pan, melt the butter over medium heat. Crack eggs into the pan one at a time and cook for approximately 3 minutes, or until the white is completely set. Remove from the heat and set aside.
To serve, divide the quinoa and sweet potato between 2 bowls and stir to combine. Add eggs on top and season with salt and pepper to taste.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
