Roasted Parmesan Sweet Potato Quinoa Bowl

This Roasted Parmesan Sweet Potato Quinoa Bowl is a deliciously simple dish that is perfect for a light lunch or dinner. Filled with roasted sweet potatoes, hearty quinoa, black beans, feta cheese, and a fried egg, this bowl is jam-packed with flavor and so easy to make!

Course Breakfast, Main Course

Cuisine American

Keyword quinoa recipe, sweet potato recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings bowls

Calories 575

Author Gayle

Ingredients

1 cup dried quinoa
2 cups low sodium chicken broth
2 cups Roasted Parmesan Herb Sweet Potatoes
1 can black beans drained and rinsed
½ tablespoon unsalted butter
1 egg
¼ cup crumbled feta cheese

Dressing

3 tablespoons olive oil
2 tablespoons white balsamic vinegar
½ teaspoon garlic powder
Salt and pepper to taste

Instructions

Cook quinoa according to package directions, using chicken broth instead of water.
As quinoa is cooking, prepare the dressing. Combine the olive oil, white balsamic vinegar, garlic powder, salt and pepper in a small bowl. Set aside.
In a small skillet, heat 1/2 tablespoon butter oven medium heat. Crack egg into center of pan and fry until edges are crisp and yolk is set. Remove from heat.
When quinoa is cooked, pour into a large bowl. Add sweet potatoes, black beans, and dressing. Toss to coat. Add egg on top of quinoa mixture and sprinkle with feta cheese.
Serve immediately or refrigerate until ready to serve. If refrigerating, prepare egg right before serving.

Nutrition