Ingredients:

  • 1/2 cup (90g) cooked quinoa
  • 1/2 cup (75g) diced sweet potato
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 tsp (1.5g) sea salt
  • 1 large egg (50g)
  • 1/4 cup (60ml) canned chickpeas, rinsed and patted dry
  • 1/2 tsp (2.5ml) smoked paprika
  • 1/4 medium avocado, sliced (40g)
  • 1 tbsp (15ml) pumpkin seeds
  • 1 cup (30g) fresh baby spinach
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes and chickpeas with olive oil, smoked paprika, and salt on a small sheet pan.
  3. Roast for 20-25 minutes until potatoes have charred edges and chickpeas are crisp.
  4. Bring a small pot of water to a boil, lower in the egg, and simmer for 6.5 minutes.
  5. Immediately transfer the egg to an ice bath to stop the cooking process, then peel.
  6. Place raw baby spinach at the bottom of a bowl and top with warm quinoa.
  7. Add roasted sweet potatoes, roasted chickpeas, sliced avocado, and the halved jammy egg.
  8. Garnish with pumpkin seeds and a squeeze of fresh lemon juice.