This is a take on a typical quinoa breakfast or brunch bowl, but with a potato chip crunch and cilantro topping.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • 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

620 calories; protein 13.9g; carbohydrates 67.1g; fat 34.8g; cholesterol 84.9mg; sodium 797.6mg. Full Nutrition
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