vegetarian buddha bowl healthy

Sweet Potato, Egg, and Quinoa Bowl

I really like the idea of going meatless one day a week. I’m not even sure that my fiance has realized that we do this, but he also doesn’t seem to mind! I think that’s because vegetarian does not mean that the meal isn’t satisfying, and this dish is a perfect example of that. It’s still incredibly hearty, and there’s a good source of whole protein from the egg. It has so much flavor, you won’t even miss the meat!

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Garnet sweet potatoes (the orange ones) are a good source of potassium, vitamin C and vitamin A as beta-carotene. Plus they have more fiber than a white potato. But white potatoes have more iron and magnesium, so I included both in mine! We get all of the health benefits, and satisfy everyone’s favorite-Zach loves white sweet potatoes and I love the garnets.

The nice thing about this recipe is that you can prepare it in advance. It’s a good idea to cook your quinoa ahead of time; that can be a day before or an hour, it just depends on your schedule. You can also roast the sweet potatoes ahead, and even make the vinaigrette.

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The only thing you need to do fresh is the fried egg, which doesn’t have the same soft, creamy yolk if it has to be reheated. And there is a nice tangy taste from the vinaigrette, which helps to liven up the whole dish!

So there you have it, a vegetarian dish so hearty, you won’t even realize that it doesn’t have any meat. Try this one on your next “meatless monday”!

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Sweet Potato, Egg, and Quinoa Bowl

vegetarian buddha bowl healthy

A delicious and hearty vegetarian meal that has tons of flavor! Roasted sweet potatoes, spinach, and quinoa are tossed in a punchy vinaigrette and topped with a fried egg. YUM!

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner

Ingredients

  • Coconut oil spray
  • 2 small sweet potatoes, diced
  • 1 tsp paprika
  • 1 cup quinoa, cooked
  • 1 cup spinach, chopped
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 small shallot
  • 1 tsp Dijon mustard
  • ½ tsp dried oregano
  • 4 eggs
  • ¼ cup toasted walnuts, chopped

Instructions

  1. Preheat oven to 425 degrees. On a baking sheet lined with foil, spray coconut oil and spread out diced sweet potatoes. Spray again and season with paprika, salt, and pepper. Roast for 25 minutes or until potatoes are fork tender.

  2. Meanwhile, to make vinaigrette, puree olive oil, vinegar, shallot, mustard, and oregano in a blender.

  3. In a large bowl, combine cooked quinoa and potatoes with spinach. Pour half of vinaigrette over and mix well to combine.

  4. In a skillet, spray coconut oil and fry eggs over medium heat. Cook about 3 minutes or until whites are set but yolks are soft.

  5. Divide quinoa and potato mixture into 4 bowls and top each with a fried egg and toasted walnuts. Drizzle with remaining vinaigrette.

I hope you enjoyed this one as much as I do! Comments, questions, concerns? Leave them in the comments below or contact directly at me@samanthaelaine.net.

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