Eggs: 100g (2 medium), Quinoa (dry): 40g (1/4 cup), Sweet potato: 100g (2/3 small, diced), Kale: 30g (1 cup, chopped), Avocado: 30g (1/4 small, sliced), Cherry tomatoes: 50g (5–6, halved), Feta cheese (light): 20g (4 tsp, crumbled), Pumpkin seeds: 10g (1 tbsp), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Harissa paste: 5g (1 tsp), Ground coriander: 1g (1/4 tsp), Ground cinnamon: 0.5g (pinch), Salt and black pepper: to taste
1. Cook 40g quinoa according to package instructions; set aside. 2. In a large skillet, heat 5ml olive oil over medium heat. Add 100g diced sweet potato and cook for 5-6 minutes until golden and almost tender, adding a splash of water if needed. 3. Add 3g minced garlic, 30g kale, 5g harissa paste, 1g coriander, a pinch of cinnamon, and season with salt and pepper. Cook for 2-3 more minutes until kale is wilted. 4. In a separate pan, fry 2 eggs in 5ml olive oil to desired doneness. 5. In a bowl, layer the cooked quinoa, sweet potato-kale mixture, halved cherry tomatoes, 30g sliced avocado, and 20g crumbled feta. Top with the fried eggs and sprinkle with 10g pumpkin seeds. Drizzle with 5ml lemon juice before serving. 6. Enjoy!
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