Eggs: 100g (2 large), Quinoa (dry): 40g (1/4 cup), Sweet potato: 100g (2/3 small, diced), Kale: 30g (1 cup, chopped), Avocado: 30g (1/4 small), Cherry tomatoes: 50g (5-6, halved), Feta cheese: 20g (4 tsp, crumbled), Pumpkin seeds: 10g (1 tbsp), Olive oil: 10ml (2 tsp), Lemon juice: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Cumin: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Toss 100g diced sweet potato with 5ml olive oil, 1g cumin, 1g paprika, 1g salt, and 1g black pepper. 3. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned. 4. Meanwhile, rinse 40g quinoa and cook in 80ml water with a pinch of salt for 15 minutes until tender and water is absorbed. Fluff with a fork. 5. Heat 5ml olive oil in a skillet over medium heat. 6. Add 3g minced garlic and cook for 30 seconds. 7. Add 30g chopped kale and cook until wilted, about 2-3 minutes. Season with salt and pepper. 8. Bring a small pot of water to a gentle simmer. Carefully add 2 eggs and cook for 6-7 minutes for soft-boiled eggs. 9. Transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel and slice the eggs. 10. In a serving bowl, arrange the cooked quinoa, roasted sweet potato, sautéed kale, 50g halved cherry tomatoes, and 30g sliced avocado. 11. Place the sliced eggs on top. 12. Sprinkle with 20g crumbled feta cheese and 10g pumpkin seeds. 13. Drizzle with 5ml lemon juice and serve.
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