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
- Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Prepare quinoa as label directs.
- 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.
- 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.
- Serve sweet potato mixture topped with egg, onions, avocado, tomatoes, and hot sauce.