Savory Quinoa Breakfast Bowls with Yogurt Dressing

These Savory Quinoa Breakfast Bowls with Yogurt Dressing are the perfect fuel to start your day. Nutrient packed quinoa is paired with spinach, roasted sweet potatoes and soft boiled eggs topped off with a tangy, creamy yogurt dressing to create a filling and whole-foods based meal. These bowls are not only delicious but incredibly satisfying. A nice twist on breakfast, brunch or lunch.

Course breakfast, brunch, lunch

Cuisine American

Prep Time 10

Cook Time 25

Servings

Calories 395kcal

Author Steph

Equipment

baking sheet
small pot
Small mixing bowl

Ingredients

1 lb sweet potatoes, diced
3 shallots, sliced
1 tsp kosher salt
½ tsp dried thyme
½ tsp paprika
½ tsp garlic powder
8 eggs
2 c cooked quinoa
8 oz fresh spinach
½ c non fat Greek yogurt
½ tbsp olive oil
1 tbsp fresh lemon juice
1 clove garlic, grated
¼ tsp kosher salt
water as needed

Instructions

Preheat oven to 425℉.
Arrange sweet potatoes and shallots on baking sheet lined with parchment paper. Spray with olive oil spray.
Season with 1 teaspoon of the salt, thyme, paprika and garlic powder.
Roast for about 25 minutes or until the sweet potatoes are tender and the shallots are slightly caramelized. Remove from oven and set aside.
Bring a small pot of water to a boil and add eggs. Boil for 7 minutes, then remove the eggs from the water and place in an ice bath to stop the cooking process.
In a small bowl, combine the yogurt, olive oil, lemon juice, grated garlic and ¼ teaspoon of salt. Stir to combine all ingredients. If needed, add a splash of water to thin the sauce out.
Peel the eggs to prepare for assembling the bowls.
Prepare bowls by placing fresh spinach, ½ cup quinoa, about ½ heaping cup of sweet potatoes and shallots, two of the soft boiled eggs. Serve 2 tablespoons on the sauce on the side of each serving for topping.

Nutrition