Lately I haven’t been eating too healthy, especially in the mornings. It’s usually copious amounts of coffee while I speed to work and scarf down a few granola bars in the car. Not exactly satisfying or nutritious by any means, so I decided to wake up a little bit earlier and take the time to make myself a proper breakfast that could fuel me through a good part of the day. And holy deliciousness.. that early morning was well worth it for a breakfast this good!
I started with a big handful of spring greens tossed in a little olive oil and lemon juice, followed by roasted sweet potato seasoned with cayenne pepper and turmeric, a side of quinoa, a little bacon, fried eggs, and avocado. It sounds like a lot, but I kept the portions reasonable so I could enjoy a little bit of everything. It was savory, fresh, and loaded with a ton of good protein and fiber. And if early mornings aren’t your thing, you can prep and cook nearly all of this the night before!
(makes 2 large bowls)
1/2 cup uncooked quinoa
1 cup water (I used chicken stock)
2 Tbs olive oil, divided
1 large sweet potato, peeled and cut into small chunks (about 2 cups)
1/2 tsp turmeric
1/4 tsp cayenne pepper
Salt and pepper to taste
2 cups of fresh spring salad mix
Juice from half a lemon
4 strips of bacon, cut into small pieces
1 avocado, skin and pit removed, thinly sliced
1 Tbs fresh parsley, chopped
To make ahead you can cook the quinoa, sweet potato, and bacon the night before. You can also prep your salad mix. Just refrigerate and then reheat everything but the salad before serving.
Combine water and quinoa in a medium saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until all water has been absorbed by the quinoa. Remove from heat and keep covered.
Meanwhile cover a large baking sheet with foil and preheat oven to 425 degrees F (218 degrees C).
Add sweet potato chunks to a large bowl and drizzle 1 1/2 Tbs of olive oil over them. Toss until evenly coated with oil. Add turmeric, cayenne pepper, salt, and pepper and continue to toss until evenly seasoned. Transfer cubes to the prepared baking sheet and place in the oven for 15 minutes or until tender (if a fork can easily pierce the potato, they’re finished cooking).
Add salad mix to a large bowl and drizzle with the remaining 1/2 tablespoon of olive oil and lemon juice. Gently toss to evenly coat. Distribute between two medium sized bowls and set aside.
Heat a medium sized skillet over medium heat. Once hot, add chopped up bacon. Cook until bacon is just about crisp. Use a slotted spoon to transfer bacon to a paper towel lined plate and set aside. Drain grease from the pan, reserving a tablespoon or less to cook the eggs in.
Return the skillet to the stove top and lower heat to a low-medium setting. Add eggs and cook for 3-4 minutes or until set. I seasoned mine with a little bit of turmeric, salt, and pepper.
When eggs are just about finished cooking, add quinoa, sweet potato, and bacon on top of the spring greens. Then top with a fried egg, avocado slices, and fresh parsley. Serve right away.