Ingredients

The following ingredients have 4 Servings
  • 1 medium sweet potato, peeled, cubed (large dices)
  • Extra-virgin olive oil, for drizzling
  • 1/2 teaspoon seasoning of choice (salt/pepper, etc.) 
  • 2 cups – 2 1/2 cups cooked quinoa (2/3 – ¾ cup uncooked) – adjust amount as desired
  • ⅔ – 1 cup chickpeas, drained and rinsed *
  • 1/2 – 2/3 cups cherry tomatoes, chopped
  • 1 avocado (medium), peeled and diced
  • 2 scallions, finely chopped, green portion only
  • 1 handful spinach leaves (optional)
  • Olive oil or dressing of choice
  • Juice of ½ lemon, to taste
  • Sea salt to taste
  • Ground black pepper to taste
  • 3- 4 hard-boiled eggs, sliced or eggs in olive oil (*See notes for substitutes)
  • 1/3 cup parsley, chopped

Instruction

  • Preheat the oven to 400°F, and line or grease a baking sheet. 
  • Toss the sweet potatoes with a drizzle of olive oil and a few pinches of seasoning of choice. Roast 20-25 minutes or until they are tender and golden.
  • In a large bowl, toss the roasted sweet potatoes with the cooked quinoa, chickpeas, tomatoes, avocado, scallions, and optional spinach. 
  • Drizzle the ingredients with olive oil (or a dressing of choice), lemon juice, and salt and pepper to taste. Toss and serve into bowls or meal prep containers. 
  • Top each bowl with a sliced hard-boiled egg or one fried egg.
  • Garnish the bowls with fresh herbs and seasoning to taste. 
  • Meal Prep/ Make-Ahead Tip: To save time, prepare the bowl ingredients a day before (minus the avocado). Divide the ingredients into meal prep containers or mason jars. Add the avocado, olive oil, lemon, and remaining toppings right before serving or taking on the go.