breakfast quinoa bowl

Time: Under 20 minutes
Level:  Easy 
​Servings:  One

Ever wonder what to do with those little bits of sweet potato or quinoa or grain leftovers?  Toss them with an herby dressing, throw an egg and some avocado on it and call it a breakfast bowl.  And if you live in NYC, hang a shingle on your door and charge $15 for it.  

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INGREDIENTS

• 1 egg, Fried
• ½ Avocado, peeled and sliced
• ½ cup Sweet Potatoes, roasted with Olive Oil, Salt and Pepper, diced (use Butternut Squash as an alternative or any other root vegetable)
• ¼ cup cooked Quinoa
• ¼ cup cooked Farro
• 1 cup Kale, shredded, cooked with a little Olive Oil and Salt/Pepper
• 2 Tablespoons Chives, chopped
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Olive Oil
• Salt and Pepper to taste

PREPARATION

1. Heat a skillet, add Olive Oil and cook the Kale.  Add some Salt and Pepper to taste.
2. Fry an egg in a non-stick pan.  Keep to the side.
3. In a large bowl, toss together cooked Sweet Potatoes, Quinoa, Farro and Kale. 
4. Mix Chives, Lemon juice and Olive Oil.  Pour over bowl and toss. 
   1. You can substitute other herbs such as Parsley or Cilantro if you have those