Sweet potatoes are plant-based superstars: On top of being loaded with vitamins, minerals, and other nutrients, these spuds support healthy vision, boost brain function, and strengthen your immune system.


  • 1 pound sweet potatoes, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa
  • 2 cups baby spinach, roughly chopped
  • 2 small avocados, diced
  • 4 large eggs, soft- or hard-boiled and peeled
  • Crumbled feta cheese, for topping
  • Lemon wedges, for serving
  • Everything-bagel seasoning, for topping

Directions :

  1. Heat oven to 425°F. On a large rimmed baking sheet, toss potatoes with oil, salt, and pepper. Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
  2. Meanwhile, cook quinoa per package directions, then fluff with a fork.
  3. Divide quinoa among 4 bowls, then top with spinach and potatoes. Add avocado, 1 egg, cheese, and lemon wedge to each serving, and sprinkle with seasoning.

Nutrition Facts :

PER SERVING 470 calories, 24 g fat (4 g saturated fat), 16 g protein, 245 mg sodium, 50 g carbohydrates, 12 g fiber, 6 g sugars (0 g added sugars), 186 mg cholesterol

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