Ingredients
- 1/4 cup (66 g) sweet potato, cubed
- 1/4 cup (32 g) carrots, sliced
- 1 beet (82 g) red beets, chopped
- 1/2 tbsp (7 g) olive oil
- 3/4 cup (139 g) cooked quinoa
- 3 poached eggs
- Salt and pepper to taste
Directions
- Preheat the oven to 425°F (218°C).
- Place the sweet potato, carrots, and red beets on a lined baking sheet.
- Drizzle the vegetables with olive oil and salt and pepper and bake in the oven for 25-30 minutes or until the vegetables are easily pierced with a fork.
- For extra crispiness: broil on high for 3 minutes before removing from the oven).
- While the vegetables are roasting, poach one egg in boiling water.
- In a bowl, place the quinoa, roasted veggies, and poached egg.
- Season with salt and pepper to taste.
- Serve warm and enjoy!
Servings: 1
Prep time: 5 minutes
Cooking time: 30 minutes
Nutrition Info
Calories: 546, Carbohydrate: 55 grams, Protein: 27 grams, Fat: 24 grams
