Ingredients
• Summer Fresh Roasted Red Pepper Hummus
• 2 cups or 2 large handfuls of spinach or kale
• ½ cup cooked tri-coloured quinoa
• 1 ripe avocado
• 1 small sweet potato sliced into rounds
• ½ red onion sliced
• 2 hard-boiled eggs
• ½ cup sliced cherry tomatoes
• 1/2 tbsp olive oil
• sea salt and pepper
Directions
1. Preheat oven to 400-degrees Fahrenheit
2. Cut the sweet potato in half and slice into thin rounds
3. Coat the sweet potato with olive oil and season with sea salt and pepper
4. Arrange sweet potato rounds on a baking sheet with parchment paper
5. Bake for 15 minutes flipping half way through
6. While sweet potatoes are roasting cook quinoa per package instructions and dice remaining raw vegetables
For the perfect 8-minute hardboiled egg
1. Bring a small pot of water to boil (enough water to cover eggs)
2. Once boiling reduce heat and keep at a soft boil adding eggs
3. Set your timer for 8 minutes
4. Remove eggs and allow them to cool before peeling
To assemble your breakfast bowls, start with your mixed green base and top with cooked quinoa, roasted sweet potato rounds, cherry tomatoes, red onions, avocado, boiled eggs, and a generous spoonful of Summer Fresh Roasted Red Pepper Hummus. Garnish with fresh parsley
Serve and Enjoy!