Breakfast Power Bowl
Breakfast Power Bowls can include almost anything you want. This one is a combination of healthy super foods with some bacon and hollandaise sauce for a little weekend indulgence.
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Ingredients
COOK SWEET POTATOES
- 2 cups cubed sweet potato
- olive oil for roasting
- salt and pepper
POWER BOWL
- ½ cup quinoa, cooked
- 4 slices cooked bacon, diced
- ½ bunch spinach (fresh, wilted or sautéed)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 4 eggs
- ¼ cup chopped cilantro
BLENDER HOLLANDAISE SAUCE
- 3 egg yolks
- 1 tablespoon lemon juice
- pinch of salt
- ½ cup butter, melted and warm
Instructions
- Preheat oven to 400°F. Toss sweet potato cubes with oil and sprinkle with salt and pepper. Bake for 25 minutes.
- Cook quinoa according to package directions. Stir bacon into quinoa and set aside.
- Add raw spinach or briefly cook it until just wilted (steamed in a pan with water or sautéed in some of the bacon grease). Set aside.
BLENDER HOLLANDAISE SAUCE
- Combine yolks, lemon juice and salt in blender.
- Slowly drizzle in melted butter with blender running. Together the blender and the hot butter cook the egg making a silky, smooth hollandaise sauce. Use as soon as possible.
ASSEMBLE POWER BOWLS
- Arrange all ingredients any way you like in a bowl or on a plate.
- Cook eggs to your liking and place in center of each bowl.
- Drizzle with hollandaise, sprinkle with cilantro and serve. Makes 4 large bowls.
Notes
PRE-BREAKFAST PREP: Potatoes, quinoa and bacon can be cooked the night before.
Hollandaise can be kept for about an hour. Keep covered in a warm spot near the stove.