The Ultimate Quinoa Bowl

This is my most frequently made dish by far - we do them at least once a week. Quinoa bowls are super easy and fast to make, plus they're healthy and delicious. I'm a fan of adding a fried egg on top, as well as avocado (always!), but you can do a ton of different combinations depending on what you prefer. 

To prepare my favorite, you'll need the following: 1 avocado, 1 sweet potato, a bunch of kale, 1 fried egg, and quinoa. Cook the quinoa according to the package (I believe it's one cup of quinoa to two cups of water or broth). I highly recommend using broth to cook the quinoa over water, because it makes it much tastier. I'd even go a step up and cook it in bone broth for a little extra nutrition and health benefits! I also love to add some turmeric to my quinoa once it is cooked for a major anti-inflammatory boost.

While the quinoa is cooking, bake the sweet potato and kale in the oven. Peel and dice the sweet potato and toss the cubes in 1 tbsp coconut oil, 1 tsp rosemary, salt and pepper. Place them on a tray lined with tin foil and bake at 350 degrees for about 30 minutes or until soft. As for the kale, remove the stalks and rip the kale into smaller pieces. Toss the pieces in 1 tbsp olive oil and salt and bake on another baking sheet for about 15 minutes or until crispy. Finally, heat a little bit of coconut oil in a frying pan and crack 1 (or however many eggs you want) in the pan and fry them. Another option would be to do poached eggs if you want to get really creative.

This is my absolute favorite quinoa bowl combination - it's warm, hearty, and savory, plus it's extremely filling and yummy. The fun thing thing about these bowls is that you can pretty much throw anything into them, depending on what you have in your fridge. Broccoli, carrots, zucchini, mushrooms, corn, pretty much any kind of meat, cheese, and so much more. You can also make a more refreshing bowl with mint, fruit, avocado and corn - this makes a great summer salad!


  • 1 medium sweet potato
  • 1 avocado
  • 2 eggs
  • 2 cups cooked quinoa
  • a bunch/handful of kale
  • coconut oil
  • 1 tablespoon of olive oil
  • 1 teaspoon rosemary
  • tumeric
  • salt & pepper to taste