Sweet-Potato Quinoa Bowl

Serves 4


This has to be one of my favorite ways to get protein, nutrients and FLAVOR while sticking to a CLEAN diet. Its 100% vegan without the egg!


The Goods:

1 cup raw quinoa(cooked to Instructions)

1 medium sweet potato, peeled and cubed into ½ inch pieces

1 medium yellow bell pepper, cored and cut into bite sized pieces

1 medium zucchini, end cut off and cubed into ½ inch pieces

2 tbl. olive oil or coconut oil(depends on preference)

1 tsp. turmeric

2 tsp. garlic powder

2 tsp. salt

1 tsp. ground black pepper

1 tbl. Apple cider vinegar

2 avocados, seeded and sliced

4 soft poached eggs, peeled


The Method:

Pre-heat oven to 375*.

Cook quinoa in water according to directions on package.

While the quinoa is cooking, in a medium bowl add half of all the following ingredients; oil, turmeric, garlic powder, pepper, salt. Add potato. Toss until all of the sweet potato is covered in spice mixture.  Pour mixture over a small hotel pan/cookie sheet.  Pop in the oven for 10 minutes.

While potato is cooking, in the same bowl, add the rest of the spices, oil and the zucchini and pepper.  Toss to completely coat the zucchini and pepper. 

After the 10 minute timer goes off, take the sweet potato out of the oven.  Add the pepper and zucchini to the potato, so that it is evenly distributed on the hotel pan. Put back in the oven for about 7 more minutes or until veggie mixture is tender and cooked. 

Add the cooked veggies to the pot with the cooked quinoa. Add apple cider vinegar and mix. Add salt and pepper to taste. 

Scoop quinoa mixture into 4 bowls evenly.  Top with ½ an avocado per bowl.  Finish the dish with the soft boiled egg on top and a pinch of salt and pepper.