Name: Breakfast Buddha Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 cup cooked quinoa; 1 bunch kale, coarsely chopped; ½ avocado, thinly sliced; 1 poached or soft-boiled egg; 1 sweet potato, cubed; Salt and pepper; 1 tsp smoked paprika; Colavita Extra Virgin Olive Oil; Dressing:; 1/3 cup Colavita Prosecco White Wine Vinegar; 1/2 cup Colavita Extra Virgin Olive Oil; 1 tbsp honey; 2 tsp Sriracha or hot sauce; 1.5 tsp minced garlic

1 cup cooked quinoa

1 bunch kale, coarsely chopped

½ avocado, thinly sliced

1 poached or soft-boiled egg

1 sweet potato, cubed

Salt and pepper

1 tsp smoked paprika

Colavita Extra Virgin Olive Oil

Dressing:

1/3 cup Colavita Prosecco White Wine Vinegar

1/2 cup Colavita Extra Virgin Olive Oil

1 tbsp honey

2 tsp Sriracha or hot sauce

1.5 tsp minced garlic

Heat the oven to 425°F.

Line a baking sheet with parchment paper. Place the cubed sweet potatoes on the parchment and drizzle them with 2 tbsp Colavita Olive Oil and sprinkle with ½ tsp salt, ½ tsp black pepper and 1 tsp smoked paprika.

Bake them in the oven for 10 minutes.

Meanwhile prepare the kale. Place the chopped kale in a bowl and drizzle with 1 tbsp Colavita EVOO. Massage it into the leaves. Sprinkle with salt and pepper and mix to combine.

Place the seasoned kale on the baking sheet with the sweet potatoes and bake for another 10 minutes.

Remove the potatoes and kale from the oven and allow to cool slightly. The kale should be crispy.

Place the cooked quinoa in a bowl. Add the roasted veggies around the bowl on top of the quinoa.

Make the dressing:

Combine all the dressing ingredients in a small bowl and whisk to combine.

Place the poached or soft-boiled egg on top and drizzle with the dressing.

Serve.