A savory quinoa breakfast bowl great for breakfast or brunch! Made with cubed sweet potato, poached eggs, baby spinach, and sliced avocado.
Bring 2 cups of water and the salt to a boil. Stir in the rice and quinoa blend and cubed sweet potato, cover, and reduce heat. Simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let rest for 5 minutes.
Meanwhile, in a separate pot poach the eggs following the instructions in Step 3 and 4.
Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 180 to 190 ºF on an instant-read thermometer. Carefully break 1egg into a small bowl, then tip into a fine mesh strainer. Swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
Carefully lift eggs from pot with a slotted spoon. Serve immediately.
Fluff the rice and quinoa with a fork and stir in the greens until just wilted. Divide between 4 bowls and top each with a poached egg and sliced avocado.
If you’re the first person at brunch to jump on the poached egg train–then this recipe is perfect for you. Made with sweet potato, baby spinach, and creamy avocado, this bowl has all the veggies you need to start your day off with a bang.
Better yet, this recipe is as easy to make as it is delectable. Starting with the foundation of this dish, our Carolina® Jasmine Rice with Quinoa. This grain blend gets thrown right in with cubed sweet potatoes cooks up in just 15 minutes. Making the base of this breakfast bowl an easy one-pot stop.
Now comes the hard part. After your base is set, it’s time to refine those poaching skills. Feeling hesitant? Not to worry! We’ll be sure to guide you through this process, whether you’re new to the game or returning champion.
When all is set, stir your choice of fresh baby spinach or arugula in with the pre-cooked rice and sweet potato combination, top with a runny egg and sliced avocado, and enjoy!