Power Bowls with Sweet Potato Sport Dressing
Number of Servings
Makes 2 Bowls
Ingredients
  • 2 broccoli florets, chopped
  • 12 shiitake mushrooms
  • [q:1/2] an onion, diced
  • 2 garlic cloves, minced
  • 2 tsp coconut oil
  • 1 avocado
  • Handful of mixed greens
  • 2 eggs
  • [q:1/2] cup dry quinoa cooked in 1 cup bone broth or water
  • Sweet Potato Sport Dressing
Directions
  1. Boil Eggs
    1. Remove eggs from the fridge a few minutes prior, and let a medium sized pot come to a boil over high heat.
    2. Once the water is boiling, lower the heat just for a few seconds and use a slotted spoon to add both eggs to the pot. Return the heat to high and let them boil for 8 minutes.(1)
    3. While they are boiling, prepare an ice bath in a bowl by adding ice and cold water, and set this beside the pot.
    4. At 8 minutes, remove eggs and place them in the ice bath. Set aside.
  2. Prepare quinoa by following the directions on your package. Optional: substitute water for bone broth for additional protein, amino acids, collagen and bone minerals.(2)
  3. In a skillet, heat coconut oil over medium-high heat and add garlic and onion. Stir until fragrant, then add broccoli and shiitake mushrooms. Cook the vegetables for about 5 minutes, until broccoli is bright in color.
  4. Remove eggs from ice bath and carefully peel them by cracking the shell and letting cold water run over them while you peel. Set eggs aside.
  5. In two bowls add a large spoonful of cooked quinoa, the vegetables and mixed greens, and a boiled egg cut in half. Slice an avocado in half, then dice half into each bowl. Spoon a generous amount of dressing overtop each bowl.