A super food bowl made with quinoa, kale, sweet potato, avocado and egg, drizzled with a creamy lime sauce. Dinner in less than 30 minutes!
Our chickens are finally laying again! Well one of them is…… we are getting one egg a day. So apparently, almost all of the chickens in Western Australia went on strike this Winter, due to it being too cold. I thought it was just ours, but then the supermarkets had empty shelves and a lady in front of me at the checkout was saying hers weren’t laying either. Its heartbreaking having to buy grocery store eggs when you have chickens in your own backyard. I don’t even know which company treats their chickens the best, I end up standing there looking at all the cartons for ages trying to imagine the farms they come from. Anyway, I don’t have to worry about that now as we are back to home laid eggs! Yay! and to celebrate I cracked one over this delicious veggie and quinoa bowl.
creamy quinoa, kale and sweet potato bowl
1½ cups / 250g quinoa, I used white
2 handfuls of kale, stalks removed
1 sweet potato
2 avocados, halved
½ cup sour cream
½ cup mayonaise
½ lime, juiced and zested
Pre heat oven to 200°C.
Cut sweet potato into bite sized pieces and spread out on a greased baking tray and lightly spray or coat with oil, salt and pepper. Bake for 20 minutes until crispy and cooked through.
On another baking tray lay the kale, lightly spray with oil and salt and pepper and place in oven for the last 5 minutes.
Place quinoa in a saucepan with 1½ cups water over high heat. Bring to the boil, then cover and reduce heat to low. Cook for 12 minutes then remove from heat and allow to sit for 5 minutes.
Place eggs into a saucepan with boiling water and cook 7 minutes for soft boiled or 10 minutes for hard boiled.
Whisk together the sour cream, mayonnaise, lime zest and juice and season with salt and pepper.
In each bowl; divide the quinoa, potato, kale, egg and avocado and drizzle with the dressing. This tastes great warm or could even be served cold as a salad. Enjoy!