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.