Gut-Friendly Sweet Potato Pesto + Quinoa Breakfast Bowl
This nourishig + delicious sweet potato pesto + quinoa bowl is loaded w/ gut-friendly ingredients to optimize your digestion & hormone health.Recipe service 2 - 4 people depending on personal preference
Ingredients
For the Pistachio Pesto
- 2 cups basil
- ¼ cup arugula
- ¼ cup pistachio nuts de-shelled
- juice of 1 lemon
- 1 tsp sea salt
- 2 cloves garlic minced
- cracked black pepper
- ½ cup organic extra virgin olive oil
For the Bowl
- 1 cup sprouted + cooked quinoa (pro-tip: cook w/ bone broth instead of water for extra gut-boosting benefits)
- 2-4 pasture-raised eggs depending on how many you prefer + are serving for
- 1-2 large sweet potatoes sliced into ¼ inch thick fries
- 1 large avocado pitted and chopped
- flaky sea salt black pepper + chile flakes to taste
- 2 tbsp avocado oil+ 2 cloves minced garlic for the sweet potatoes
- 1 tbsp apple cider vinegar for the eggs
- Optional goat cheese or fresh herbs like dill chives and basil to top with
Instructions
- Preheat the oven to 425 F and line a large baking pan with parchment paper.
- Spread out your sliced sweet potatoes and coat with the avocado oil, minced garlic, sea salt and pepper. Bake at 425 F for 30 minutes, removing to flip halfway through.
- If you haven’t yet cooked your quinoa, do so next, following package cooking instructions (and replacing water with bone broth if desired for extra gut-boosting benefits).
- While sweet potatoes and quinoa are cooking, make your pesto by adding all ingredients into a food processor and mix until well combined. Set aside.
- Lastly, cook your eggs. You can fry, poach or scramble them, but I love to soft boil them so that the yolks are still jammy by bringing a small stovetop pot of water to a boil with the eggs in it, then covering and reducing to a simmer for 4-5 minutes, letting eggs sit. Once done, remove eggs and place in a small bowl of ice water with the tbsp apple cider vinegar and let cool a few minutes before peeling (the apple cider vinegar helps them peel).
- Once all components are finished, assemble your bowl (or bowls) by adding quinoa as the base and topping with sweet potatoes, cooked eggs, sliced avocado and pesto. Option to top with goat cheese and fresh herbs.
- Ingredients should hold up in the fridge for 4-5 days, making for the perfect quick leftover meal.