YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato and Quinoa Bowl with Boiled Eggs
Roasted sweet potato and fluffy quinoa served over a bed of crunchy cabbage, topped with soft-boiled eggs and a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
0.75 cup cubed Sweet Potato
0.4 cup cooked Quinoa
2 large Eggs
1 cup shredded Green Cabbage
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potato with olive oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the sweet potato for 20-25 minutes until the edges are golden and tender.
While the potatoes roast, prepare the quinoa according to package instructions if not already cooked.
Bring a small pot of water to a boil, carefully lower in the eggs, and cook for 7 minutes for a jammy yolk.
Immediately transfer the eggs to an ice bath to stop the cooking process, then peel and halve them.
Place the shredded cabbage in a serving bowl as the base.
Layer the warm quinoa and roasted sweet potatoes over the cabbage.
Top with the halved boiled eggs and drizzle the entire bowl with fresh lemon juice.
Finish with a crack of black pepper and enjoy while warm.