It was love at first bite.
LOVE I say.
Made by a local place in town, I swore to recreate this bowl. If only I knew how to poach an egg.
Lisa, from Downshiftology, swooped in and saved the day. With her extensive research and video, she took the guesswork out and poaching we were.
With ingredients on hand.
Poached egg mastered handled with a little help from my friends.
The bowl was in full swing, and to our liking.
Oh the Nutrients, Balance, and Stay Fullness (word? I’m going with it ; )
Quinoa + Sweet Potato + Healthy Oils + Egg + Seeds + The Almighty Avocado =
Yes.
Yes.
In big bubble letters, please skywrite me a YES.
How to Make and Assemble This Sweet Savory Bowl
- The quinoa and sweet potato hash can be made day of or in advance, then assembled
- Bowl size varies from person to person
- I prefer 1/4 cup quinoa, 1/2 cup sweet potato, one poached egg, more pea shoots, and a ton of hot sauce
- Dave’s choice: 1/2 cup quinoa, 3/4 cup sweet potato, two poached eggs, less pea shoots, above average but less than me hot sauce, or even none at all.
- Rainey’s choice: all of the above, but settles for what falls to the floor.
To egg or not? Of course, the decision’s yours.
If not, may I suggest hot sauce, or an extra drizzle of oil and a squeeze of lime in place of the egg yolk.
While it’s a thrill to try places in town and other cities and countries for an array of meals and ideas, I sure love the ingredients, oil and flavor control, and especially consistency of home cooking.
Hot sauce and sweet potato hash go hand in hand to me.
Or fork to mouth.
I’m curious, are you a ‘keep ’em separated’ or ‘all together now’ bowl eater?
I dabble in both, but err on the latter, then with my mind on my meal, take it slow and steady.
Yes, thank you
For this bowl,
I appreciate,
You.
The grocer.
The transporter.
The farmer.
The animal.
The sun and clouds.
The land,
And soil.
Sweet Potato Quinoa Bowl
Ingredients:
Sweet Potato Hash
- 1 sweet potato - large, shredded
- 2 Tablespoons ghee, grapeseed or olive oil - melt ghee in microwave or oven on the baking pan
- ½ - 1 teaspoon fine sea salt
- ½ - 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon pepper
Tri-Color Quinoa
- 1 cup quinoa
- ½ - 1 Tablespoon lime juice
- ½ teaspoon garlic powder - optional
Bowl Assembly
- 2 - 3 eggs poached
- 2 pea shoot handfuls
- 1 - 2 Tablespoons raw sunflower seeds
- salt and pepper
- 1 avocado ripe
Instructions
- Preheat oven to 425°F. Add the sweet potato seasonings to a small bowl.
- Meanwhile, rinse and drain one cup of quinoa thoroughly in cold water. In a 1 1/2 quart saucepan, place 1 cup in 2 cups of water or (for added flavor) vegetable broth and bring to a boil. Reduce to simmer, cover, and cook until all the water is absorbed, about 10 - 15 minutes. When finished, the grains will appear soft and rings will form around the edges. Let cool, then add the lime juice and garlic powder.
- Manually or with a food processor, grate the sweet potato. Transfer to a medium-sized bowl. If using ghee, put 2 tablespoons in a small bowl, melt in the microwave or oven. Drizzle oil or ghee and sprinkle the seasoning mix over the sweet potato hash and stir to coat.
- On the largest baking sheet, spread the sweet potato hash out and across, giving as much room as possible. Bake for 20 minutes, stirring halfway through. To crisp the sweet potatoes, turn oven to broil. Watch carefully so the hash doesn't burn, stir maybe twice.
- Remove from oven and let the hash crisp further on the pan.
Poaching Egg
- See the notes for Lisa's video on poaching the perfect egg.
Assembling Bowl
- Quinoa. Sweet potato hash. Pea shoots. Avocado. Assemble any way you wish, then garnish with sunflower seeds. Other garnish ideas: hot sauce, paprika, sesame seeds (which I meant for the picture - black sesame seeds!), hemp hearts, chia seeds, tahini or ginger dressing, oh my... the list is endless and exciting!
Notes
- The quinoa and sweet potato hash can be made the cooking day or in advance, then assembled
- Bowl size varies from person to person.
- For balance of ingredients, may I suggest:
- 1/4 cup quinoa, 1/2 cup sweet potato, one poached egg, pea shoots, and sunflower seeds or 1/2 cup quinoa, 3/4 cup sweet potato, two poached eggs, pea shoots, and sunflower seeds
- Omit the egg.
- If omitting the egg, the bowl will probably be a bit dry. May I suggest hot sauce, or an extra drizzle of oil and a squeeze of lime in place of the egg yolk.
