- 1 cup cooked quinoa
- 1 sweet potato, cut into even pieces
- 8 oz. Honey Smoked Salmon
- ½ cup sliced mushrooms
- 2 cups fresh kale, washed and dried
- ½ of a red bell pepper, sliced
- 2 eggs
- 1 tablespoon Green Goddess dressing or dressing of your choice
- 2 tablespoons pepitas
- Salt & pepper (to taste)
Preheat your oven to 425 degrees. Coat chopped sweet potato in olive oil, salt, and pepper; then spread on a baking sheet in one layer. Bake for 30 minutes. Be sure to toss halfway through so all the pieces cook evenly.
Season mushrooms with salt and pepper and sauté in a tablespoon of butter until browned. Add red bell pepper, and sauté until tender. Add kale, and sauté until tender and green.
Soft boil your eggs: fill a saucepan with 4 cups of water. Bring water to a boil and put each egg into the water slowly. Lower heat until just at a simmer and cook eggs for 6 minutes. Remove eggs with a slotted spoon, and immediately run under cold water to stop the cooking process. After the eggs are cool, crack and peel.
Assemble your bowl! Portion ¼ cup pre-cooked quinoa into a bowl, and then spoon mushrooms, kale, roasted sweet potatoes, red bell pepper, and 4 oz. of Honey Smoked Salmon. Place both eggs in your bowl and cut so that the yolk runs out.
Drizzle 1 tablespoon of Green Goddess dressing over the top, and garnish with salt, freshly ground black pepper, and pepitas.
Serve and Enjoy!