Spring is in the air! Can you sense it? The days are a little longer, trees are starting to blossom, and the temperature has picked up a bit. We are still two weeks away from the official start, but I'm really enjoying these glimpses.
In Portland, we will still have to deal with our fair share of rain in the Spring, but the rewards from the rain are worth it. Going out on those morning runs can be quite beautiful. I thoroughly enjoy getting outdoors and seeing the springtime beauty while it's here. The cherry blossom trees always catch my eye. They are gorgeous but they don't last long so admire them while you can.
So what I like about this dish is that it's light but satisfying, flavorful, nutritious, and sports some healthy fats and protein. It can be breakfast, lunch, or dinner. And, most importantly, for those of us with busy schedules, it's an easy meal!
It has comfort food type properties which is nice given that the weather still has a cool tinge to it. I'm obsessed with sweet potatoes and when you combine them with egg and avocado...don't even get me started! So good!!!
So get outdoors and enjoy your morning run, or afternoon walk, or weekend hike. Then come home to a bowl of this healthful goodness! Your body, mind, and spirit with respond with gratitude. This recipe makes two large bowls but it can easily be doubled for 4 people if needed.
1 large sweet potato, peeled and diced
1/2 cup yellow onion, diced
1 large bell pepper, diced (color of your choice)
1 tsp dried oregano
1/2 tsp tarragon
1/2 tsp garlic powder
sea salt, to taste
fresh ground pepper, to taste
1 1/2 cups quinoa, cooked
4 poached eggs
2 Tbs coconut oil, divided
fresh chives, chopped
pinch of paprika
1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Peel the sweet potato and diced it into 1/2 inch pieces. Drizzle 1 tablespoon of melted coconut oil over the sweet potatoes and sprinkle with sea salt and pepper. Bake for about 25 minutes or until tender,
3. In a large skillet, melt the other tablespoon of coconut oil. Add the onion and bell pepper. Sauté for about 15 minutes over medium-high heat or until tender. Then add the oregano, tarragon, garlic powder, and a little salt and pepper. Stir together and then toss in the cooked quinoa and roasted sweet potatoes.
4. Poach the eggs and divide the hash mixture between two large bowls. Top the hash with two eggs for each serving. Sprinkle some paprika over the eggs. Garnish with the chives and avocado slices.