Quinoa Bowls with Kale, Sweet Potato, Avocado & Soft Boiled Eggs – a super food bowl thats a really easy midweek dinner. Ready in less than 30 minutes!
A really great gluten free and vegetarian family dinner option.
Quinoa Bowls with Kale, Sweet Potato, Avocado & Soft Boiled Eggs
The best way to cook quinoa is to take the time to prep ahead, rinse it really well and soak the grains overnight before cooking. This removes the bitter-tasting saponin ( a phyto-chemical that deters insects), makes it more nutritious and easier to digest.
Rinse the quinoa twice then cover with filtered water and 2 tablespoons of apple cider vinegar or lemon juice, cover with a tea towel and leave on the bench overnight. Cooking quinoa is quite simple, just add 1 cup to a saucepan with 2 cups of water, bring to the boil then reduce heat to a simmer for 15 minutes or until all the water has absorbed, remove from heat, cover and let stand for 5 minutes.
TRY SOME MORE VEGETARIAN FAMILY DINNERS;
This tastes great warm or served cold as a salad.
Quinoa is a great and really nutritious, gluten free ingredient, here are few more recipes using quinoa;
- White Chocolate Slice Recipe with puffed Quinoa
- One Tray Honey Soy Salmon & Rice
- Minestrone with Quinoa & Kale Pesto
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai
You can find more of my easy recipes on Pinterest.
How to make these Quinoa Bowls;
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Quinoa Bowls with Kale, Sweet Potato, Avocado & Soft Boiled Eggs
- Total Time: 0 hours
- Yield: 4 serves 1x
Description
Quinoa Bowls with kale, Sweet Potato, Avocado & Soft Boiled Eggs. Ready in 30 minutes!
Ingredients
- 1 cup quinoa, I used white (ideally soaked over night, see notes)
- 1 sweet potato
- coconut or olive oil
- salt & pepper
- 2 handfuls kale, stalks removed
- 2 avocados
- 4 eggs
SAUCE
- ½ cup sour cream
- ½ cup mayonnaise
- ½ lime, juiced and zested
Instructions
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 tray lay the kale and lightly spray with oil, salt and pepper and place in the oven for the last 5 minutes.
Place quinoa into a saucepan with 2 cups of water, bring to the boil, then reduce heat and simmer for 15 minutes. Remove from heat, cover and let stand 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 sauce ingredients and season with salt and pepper.
In 4 bowls divide the quinoa, sweet potato, kale, egg and avocado and drizzle with the sauce. Serve warm or cold as a salad.
Notes
The day before; Rinse the quinoa twice then cover with filtered water and 2 tablespoons of apple cider vinegar or lemon juice, cover with a tea towel and leave on the bench overnight.
- Prep Time: overnight
- Cook Time: 30 minutes
- Category: DINNER
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This recipe was originally posted in August 2016.
