Veggie Bowls with Quinoa and Poached Eggs
Rate
(2)

Details

Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe

For the bowl

  • 1 cup cooked according to package instructions
  • 1 large carrot, peeled and sliced into 1/2" thick pieces
  • 1 medium sweet potato, peeled and chopped
  • 1 large gold potato, peeled and chopped
  • 1 small leek, sliced light part only, about 1/4 cup
  • 1 tablespoon fresh thyme
  • 2 teaspoons fresh sage leaves, minced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 poached eggs (per serving)

For the lemon dijon vinaigrette

  • 1/ 2 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1 teaspoons dijon mustard
  • Kosher salt and freshly ground black pepper, to taste

For the bowl

Method

  • Step 1

    Preheat oven to 425 degrees F.

  • Step 2

    Place vegetables on a baking sheet, toss with olive oil, fresh herbs, Season with salt and pepper. Roast for 25-30 minutes.

  • Step 3

    Fill a small saucepan halfway with water and bring to a boil. Season with a pinch of salt.

  • Step 4

    Crack an egg into a ramekin to prepare for poaching.

  • Step 5

    Turn heat to low and stir the boiling water making a tornado effect. Pour the egg into the vortex and allow to cook for 2-3 minutes. Repeat process with remaining eggs.

  • Step 6

    Removed poached egg on a paper towel.

For the lemon dijon vinaigrette

Method

  • Step 1

    In a small bowl, whisk together all ingredients. Season to taste.

  • Step 2

    Stir half of the dressing into quinoa.

  • Step 3

    Remove vegetables from the oven. Divide quinoa onto serving plates, followed by the roasted vegetables, and poached eggs. Drizzle remaining dressing on each plate and serve immediately.