This post is sponsored by Happy Egg Co®
Today, I’m sharing a recipe using some pantry staples that’s flavorful, healthy, and should keep you satisfied for hours. This sweet potato quinoa power bowl is packed with roasted sweet potatoes, quinoa, fresh arugula, chickpeas and topped with perfectly, creamy Happy Egg Organic Free Range Eggs. A meal that tastes like it’s from your farmer’s market but can really be created using some easy ingredients. Plus, any of the ingredients can easily be swapped out for what’s in your pantry and fridge today!
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It’s times like these that make us all thankful for what we have – whether that be shelter, family, food or companionship. I hope my channels can be a source of inspiration for you and your family – a place to come together, share ideas, advice and ways to continue making positive choices, even when it can seem overwhelming.
That said, I recently posted a video on YouTube, sharing 5 simple tips that helped me create a happier + healthier kitchen (and life!) and one of my 5 tips is to ‘eat and repeat’.
As you experiment and discover new foods and dishes that work for you and that you really enjoy eating and making, put them in your back pocket and let them become go-to staples that you can work into your daily and weekly rotation. This keeps mealtime super simple (and incredibly delicious).
A few of my favorite family staples that you can always find in my home include; sweet potatoes, dark leafy greens, beans, whole grains and eggs. When you have high-quality, healthy ingredients you really enjoy, creating a nutrient-packed, tasty sweet potato power bowl is super easy and simple.
How To Make A Power Bowl?
Power bowls are great because they are so flexible. You can take any combination of vegetables and whole grains to create a delicious power bowl. So be sure to use this sweet potato quinoa power bowl as a blueprint and not a strict set of rules.
I like to start by roasting my sweet potatoes and cooking up some quinoa. Try cooking your quinoa with broth instead of water to infuse a little extra flavor.
Next, I whip up a couple of simple salads. Simple being the keyword! First, I combine a can of chickpeas with diced peppers and onions, and season with olive oil, lemon salt and pepper. Then, I toss baby arugula with lemon, olive oil and kosher salt. Easy, peasy.
Divide all of the ingredients amongst four wide bowls and top each one with a vibrant, creamy Happy Egg for added protein that has exceptional flavor you’ll love.
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Sweet Potato and Quinoa Power Bowl
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Ingredients
Sweet Potatoes
- 1 pound purple sweet potatoes or any color you have or love
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon curry powder
Quinoa
- 1 cup quinoa, rinsed
- 2 cups low sodium veggie broth, or water
Chickpea Salad
- 1 15-ounce can of chickpeas, drained and rinsed
- 3/4 cup bell peppers, diced (mix and match colors)
- 1/4 cup red onion, diced
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
Arugula Salad
- 6 ounces arugula
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
Happy Egg Organic Free Range Eggs
- 2 teaspoons ghee or butter
- 4 organic eggs, Happy Eggs
Instructions
- Pre-heat oven to 425 Fahrenheit. Rinse and dry the sweet potatoes, before cutting into bite sized chunks. I like to keep the skin on my sweet potatoes, but you can peel them if preferred.
- Transfer the sweet potatoes to a rimmed baking sheet and season with olive oil, salt, pepper and curry powder. Gently toss so all the sweet potatoes are coated with the oil and spices. Bake for 20 minutes or until fork tender.
- Place quinoa in a small pot with the veggie broth (or water). Bring to a boil, reduce to a simmer, pop on a lid and cook for about 15 minutes or until the liquid has absorbed and the quinoa is nice and fluffy.
- Place chickpeas in a medium sized bowl along with peppers, onion, lemon and oil. Season with salt and pepper and mix well.
- Season arugula with olive oil, lemon, salt and pepper; gently toss to coat.
- Divide all four ingredients amongst 4 medium wide bowls.
- Heat a small non-stick saute pan over low heat. Add in ghee.
- Add 1-2 Happy Egg Organic Free Range eggs to the pan and cook for 30 seconds and then place a lid over the top. Cook for 2-3 minutes or until the whites are set through and the yolks a bright and runny.
- Place on top of power bowl and repeat with the remaining eggs. Enjoy!
Notes
- If you wanted to meal prep this recipe, prepare the sweet potatoes, quinoa and chickpea salad ahead of time and then store in the fridge for up to 5 days. Once ready to assemble, dress your greens and cook up your eggs. Super fast and easy!
Comments
Elle says
Dani. You a pleasure to watch. I am so glad that I found you. You have been a beautiful bright spot in my life especially in this terrible situation that we are all in. You are so bright and cheerful and knowledgeable
You have real food recipes with items that we can find in our supermarket or grocery store. Healthy and delicious. I just love your children your daughter is a little mini me! Just love your show… Love you…
Dani says
Awe, thank you Elle! So glad to have you here.