Quinoa “Fried Rice” Breakfast Bowl

Preheat oven to 400 degrees.

Peel and dice sweet potatoes into ½ inch cubes. Spread evenly on baking sheet sprayed with non-stick spray. Drizzle sweet potatoes with 2 tablespoons olive oil and sprinkle with ½ teaspoon kosher salt. Toss to coat. Roast in oven for 20-25 minutes, tossing once halfway, until golden brown.

While sweet potatoes are roasting, heat chicken broth in a medium stockpot over high heat. Once boiling, add quinoa and turn heat down to simmer.  Cook 12-15 minutes on low or until majority of liquid is absorbed.

Meanwhile, heat a small skillet over high heat and sauté pancetta. Stir frequently until slightly browned. Once cooked, remove from heat, drain excess fat and set aside.

Place diced or torn kale pieces into a large bowl. Pour cooked quinoa and sweet potatoes over kale.  Let sit for 2-3 minutes so heat will slightly wilt the kale. Pour in soy sauce and sriracha or hot sauce and mix well to combine flavors. Set aside while preparing eggs and aioli.

Rinse out stockpot that was used for quinoa. Fill three-fourths of the way with water and heat to a strong simmer. Add 1 tablespoon white vinegar. Crack eggs, one at a time into a small bowl or ramekin.  Use a wooden spoon or spatula to create a fast swirl of the water. Once moving, slowly add one egg a time. The water movement will help the whites of the egg stay contained and ensure they don’t stick to the bottom. Set a timer for 3 minutes. Once cooked, use a slotted spoon to remove from water. Lay on a paper towel or napkin for excess water to drain off. Repeat with remaining eggs. Note, you need to create the swirling motion in the water with each new egg you poach.

Alternatively, you can fry or cook over easy eggs if you want an alternative to poached.

Time to plate your dish! Place a quarter of the quinoa mixture in the bottom of a bowl. Add a poached egg and some pancetta, then drizzle with aioli. Serve immediately.