6-Minute Egg Breakfast Bowl

Ingredients

• 1/3 cup dry quinoa
• 1 large DOLE^® Sweet Potato, peeled and finely chopped (about 1 pound)
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 4 cups DOLE^® Arugula
• 4 large eggs, at room temperature
• 4 DOLE^® Green Onions, thinly sliced
• 1 DOLE^® Avocado, peeled, pitted, and sliced
• 1 cup halved cherry tomatoes
• 2 tablespoons hot sauce

Directions

1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Prepare quinoa as label directs.
2. Toss sweet potato, oil, and salt in a large bowl; spread in single layer on prepared pan. Roast 20 minutes or until potato is very tender; stir in arugula and quinoa. Makes about 6 cups.
3. Fill medium bowl with ice and cold water. Heat 6 cups water to a boil in medium saucepan over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium-low; simmer 6 minutes. With slotted spoon, transfer eggs to ice water; cool and peel.
4. Serve sweet potato mixture topped with egg, onions, avocado, tomatoes, and hot sauce.