1 large sweet potato, peeled and cubed
2 teaspoons extra virgin olive oil, divided
3 teaspoons turmeric, divided
1 cup uncooked quinoa
2 cups mixed greens or spinach, torn
8 ounces smoked salmon
2 radishes, thinly sliced
½ avocado, peel and pit removed, sliced lengthwise
1 tablespoon hemp seeds
8 ounces plain Greek yogurt
1 teaspoon cayenne pepper or harissa
Juice of half a lemon
Salt and pepper, as desired
- Preheat oven to 400 degrees F.
- Drizzle 1 teaspoon of olive oil on a baking sheet. Add sweet potatoes and drizzle with remaining 1 teaspoon olive oil.
- Sprinkle with 2 teaspoons turmeric, salt and pepper.
- Roast for 15 minutes, ﬂipping halfway through cooking time.
- Fill a medium saucepan with 1½ cups of water and bring to a boil. Add quinoa, stir once; then cover and simmer for 12 to 15 minutes or until water is absorbed and quinoa is ﬂuﬀy.
- While sweet potatoes and quinoa are cooking, cook eggs. Add eggs to a small saucepan and cover eggs with water; bring to a boil over high heat. When water boils, lower heat to simmer and cook for 6 minutes or until desired doneness. Remove and rinse with cold water. Carefully crack and peel; set aside. Note: If you don’t like runny eggs, skip this step and add sliced hard-boiled eggs instead.
- In a small bowl, mix yogurt with remaining 1 teaspoon turmeric, cayenne pepper or harissa, lemon juice, and a dash of salt and pepper.
If eating bowls now:
Divide hot quinoa evenly between two bowls. Place greens or spinach on top, followed by sweet potatoes, smoked salmon, avocado and radishes. Slice eggs in half; place one in each bowl, and top with hemp seeds. Drizzle with yogurt-turmeric sauce. Serve immediately.
If prepping bowls ahead of time:
Place cooked quinoa and sweet potato in two separate bowls; let cool, then cover with lid and refrigerate. Store yogurt sauce in a small bowl or Mason jar with lid; refrigerate. When ready to eat, make eggs (or use pre-prepped hard-boiled eggs), reheat the quinoa and sweet potatoes and assemble bowls per instructions above.
Recipe and photo courtesy of National Fisheries Institute
NutritionCalories: 800 Total Fat: 29g
(Added Sugar: g0)