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6-Minute Egg Breakfast Bowl

6-Minute Egg Breakfast Bowl

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 15 minutes
Calories Per Serving: 344
Nutrients

Nutrition Facts

1 bowl
Amount per serving
Calories 344 Calories from fat: 157
% Daily Value*
Fat 18 g 22 %
Saturated 4 g 19 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 9 g %
Cholesterol 187 mg 62 %
Sodium 439 mg 19 %
Potassium 1081 mg 23 %
Carbohydrate 36 g 13 %
Fiber 10 g 35 %
Sugars 10 g
Protein 13 g
Vitamin A 90 %
Vitamin C 60 %
Calcium 10 %
Iron 15 %
Vitamin E 30 %
Thiamin 20 %
Vitamin B6 25 %
Phosphorus 20 %
Magnesium 20 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1/3 cup dry quinoa
  • 1 large DOLE® Sweet Potato, peeled and finely chopped (about 1 pound)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 4 cups DOLE® Arugula
  • 4 large eggs, at room temperature
  • 4 DOLE® Green Onions, thinly sliced
  • 1 DOLE® Avocado, peeled, pitted, and sliced
  • 1 cup halved cherry tomatoes
  • 2 tablespoons hot sauce

Directions

  1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Prepare quinoa as label directs.
  2. Toss sweet potato, oil, and salt in a large bowl; spread in single layer on prepared pan. Roast 20 minutes or until potato is very tender; stir in arugula and quinoa. Makes about 6 cups.
  3. Fill medium bowl with ice and cold water. Heat 6 cups water to a boil in medium saucepan over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium-low; simmer 6 minutes. With slotted spoon, transfer eggs to ice water; cool and peel.
  4. Serve sweet potato mixture topped with egg, onions, avocado, tomatoes, and hot sauce.
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6-Minute Egg Breakfast Bowl Prep Time:15 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 344 Calories, 18 grams fat
Ingredients: 1/3 cup dry quinoa, 1 large DOLE® Sweet Potato, peeled and finely chopped (about 1 pound), 1 tablespoon olive oil, 1/4 teaspoon salt, 4 cups DOLE® Arugula, 4 large eggs, at room temperature, 4 DOLE® Green Onions, thinly sliced, 1 DOLE® Avocado, peeled, pitted, and sliced, 1 cup halved cherry tomatoes, 2 tablespoons hot sauce,
Directions:Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Prepare quinoa as label directs.Toss sweet potato, oil, and salt in a large bowl; spread in single layer on prepared pan. Roast 20 minutes or until potato is very tender; stir in arugula and quinoa. Makes about 6 cups.
Fill medium bowl with ice and cold water. Heat 6 cups water to a boil in medium saucepan over high heat; with spoon, carefully lower eggs into water. Reduce heat to medium-low; simmer 6 minutes. With slotted spoon, transfer eggs to ice water; cool and peel.
Serve sweet potato mixture topped with egg, onions, avocado, tomatoes, and hot sauce.
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