| 11 | 35 | 407 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 2 |
| 1 medium potato | Sweet potato (chopped) |
| 2 medium | Carrots (chopped, or winter squash) |
| 2 tbsp | Extra virgin olive oil (divided) |
| 1 dash | Salt and pepper (to taste) |
| 2 cup | Spinach |
| 1/2 cup | Quinoa, uncooked |
| 1/2 whole lemon(s) | Lemon juice |
| 1/4 cup | Parsley, fresh (chopped) |
| 1 stalk(s) | Green onion (chopped) |
| 2 medium egg | Egg (fried) |
| 1/2 tsp | Hot pepper (chili) flakes (for topping, to taste) |
Toss chopped sweet potato, carrots, and/or winter squash with olive oil, salt, and pepper, and roast at 400°F until golden-brown.
Wilt spinach in a large skillet and chop; stir into cooked quinoa along with some olive oil, fresh lemon juice, chopped parsley, scallion, salt, and pepper.
Arrange quinoa mixture in the bowl and top with vegetables, a fried egg, and chili flakes.
Enjoy!
| Grain | 2.1 |
| Meat Alternative | 0.5 |
| Vegetables | 3.0 |
