Sweet Potato, Quinoa and Egg Bowl

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  • 00:15Prep Time
  • 00:20Cook Time


  • 2 small sweet potatoes (1 lb), diced
  • 1 tsp. smoked paprika
  • 2 Tbsp. coconut oil, melted
  • 1/2 tsp Johnny’s Seasoning Salt
  • 1/2 tsp. Johnny’s Organic Seasoned Pepper
  • 2 Tbsp. white wine vinegar
  • 1 small shallot
  • 1 1/3 cups water
  • 3/4 cup quinoa
  • 3 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dried thyme
  • 4 eggs
  • 1/4 cup walnuts, toasted and chopped


  1. Preheat the oven to 425 degrees F.
  2. On a baking sheet, toss sweet potatoes with 1 Tbsp. coconut oil and paprika and season with 1/4 teaspoon each Johnny’s Organic Seasoned Pepper and Seasoning Salt Roast until tender, 25 minutes.
  3. In a medium saucepan, bring water and quinoa to a boil.
  4. Reduce heat, cover and simmer until liquid is absorbed, 15 minutes.
  5. Fluff quinoa with a fork, then transfer to a large bowl; add sweet potatoes and combine.
  6. To make vinaigrette, puree olive oil, vinegar, shallot, mustard, thyme and remaining salt and pepper in a blender until smooth. Pour half over quinoa/ sweet potato mixture, tossing to coat.
  7. In a large nonstick skillet, heat remaining coconut oil over medium heat. Add eggs and fry until whites are set but yolks are still soft, 3 minutes.
  8. Divide quinoa/sweet potato mixture among four bowls and top with an egg, walnuts and microgreens. Drizzle with remaining vinaigrette.

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