Home
- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 2
- 1 cup chicken broth
- 1 egg
- salt and ground black pepper to taste
- 1/2 cup quinoa
- 2 tablespoons olive oil, divided
- 1 sweet potato, peeled and cubed
- 1/8 cup plain potato chips
- 1 avocado, pitted, peeled, and sliced
- 1 tablespoon chopped fresh cilantro, or to taste
- Carbohydrate 67.1
- Cholesterol 85
- Fat 34.8
- Protein 13.9
- Sodium 798
- Calories 620 calories;
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Keep warm. Meanwhile, place sweet potato in a bowl and toss with 1 tablespoon olive oil. Season with salt and pepper. Transfer to the prepared baking sheet. Roast in the preheated oven until potato is tender and crispy, 20 to 25 minutes. Heat remaining olive oil in a skillet over medium heat and cook egg to desired doneness, about 5 minutes. Layer quinoa, roasted sweet potato, potato chips, and avocado in a serving bowl. Top with fried egg and cilantro.
