Ingredients
1 large sweet potato, peeled and diced
1 red onion, cut into wedges
2 tablespoons olive oil or pecan oil, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups kale, chopped
1 cup uncooked quinoa
Juice of half a lemon
1/4 cup Fortune Favors The Spicy or The Spark, roughly chopped
2 large eggs, soft boiled
Directions
Cook quinoa according to directions on package.
Preheat oven to 400 degree F. Spread sweet potatoes and onion on a parchment lined baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and toss to coat. Roast for 30 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add kale and sauté quickly for 2 to 3 minutes or until wilted, but still bright green. Season with a salt and pepper and set aside.
Divide quinoa between two bowls. Squeeze a little lemon juice over each bowl and season quinoa with salt, pepper, and a drizzle of olive oil if desired. Stir to combine. Top each quinoa bowl with sweet potatoes, roasted onion, kale, pecans, and one soft boiled egg.
Serves 2. Recipe adapted with permission from the American Pecan Promotion Board.
