Submitted by: The American Pecan Council
This power-packed pecan buddha bowl is the perfect dish to give you a superfood energy boost! Nutritious pecans, sweet potato, kale, quinoa and eggs combine to make a bowl that’s deliciously packed with nutrients.
Preheat oven to 400 degree F. Spread sweet potatoes and onion on a parchment lined baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and toss to coat. Roast for 30 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add kale and sauté quickly for 2 to 3 minutes or until wilted, but still bright green. Season with a salt and pepper and set aside.
Divide quinoa between two bowls. Squeeze a little lemon juice over each bowl and season quinoa with salt, pepper, and a drizzle of olive oil if desired. Stir to combine. Top each quinoa bowl with sweet potatoes, roasted onion, kale, pecans, and one soft boiled egg.
Ingredients
Directions
Preheat oven to 400 degree F. Spread sweet potatoes and onion on a parchment lined baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and toss to coat. Roast for 30 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add kale and sauté quickly for 2 to 3 minutes or until wilted, but still bright green. Season with a salt and pepper and set aside.
Divide quinoa between two bowls. Squeeze a little lemon juice over each bowl and season quinoa with salt, pepper, and a drizzle of olive oil if desired. Stir to combine. Top each quinoa bowl with sweet potatoes, roasted onion, kale, pecans, and one soft boiled egg.
