6-Minute Egg Breakfast Bowl
Cook time – 20 min

- Total time
- 35 minutes
- Preparation time
- 15 minutes
- Calories
- 344
- Portions
- 4
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.
Ingredients
- 1/3 cup dry quinoa
- 1 large DOLE® Sweet Potato, peeled and finely chopped (about 1 pound)
- 1 tablespoon olive oil
- ¼ 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
Allergens: Eggs
Nutritional Facts
4 Serving Per Container | |
Serving Size | 1 bowl |
Calories | 344 |
Entries | Daily value in %* |
---|---|
Total Fat (18 g) | 22% |
Saturated Fat (4 g) | 19% |
Polyunsaturated (3 g) | |
Monounsaturated (9 g) | |
Cholesterol (187 mg) | 62% |
Sodium (439 mg) | 19% |
Total Carbohydrate (36 g) | 13% |
Dietary Fiber (10 g) | 35% |
Total Sugars (10 g) | |
Protein (13 g) | |
Calcium | 10% |
Iron | 15% |
Magnesium | 20% |
Manganese | 35% |
Phosphorus | 20% |
Potassium (1081 mg) | 23% |
Thiamin | 20% |
Vitamin A | 90% |
Vitamin B6 | 25% |
Vitamin C | 60% |
Vitamin E | 30% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.