Our breakfast buddha bowl recipe is loaded with tons of healthy foods and good flavors so you'll be energized and ready to take on the day.
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.
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.
Servings 1