"Eggs are not just for breakfast! It’s no surprise I love to get my protein in, and eggs are such an easy way to do just that. Not to mention, eggs are a cost effective way to stretch your weekly groceries out. This poached egg vegetable bowl is the perfect weeknight dinner because it takes only 30 minutes to make and uses easy to find, nutritious ingredients!"
Veggie Bowls with Quinoa and Poached Eggs
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
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)
ingredients
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
Method
For the bowl
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
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.
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