Egg fried Quinoa Bowl with Sweet Potato

Egg fried Quinoa Bowl with Sweet Potato

  • 1 hour
  • Easy
  • Mains
  • 1-2 Servings

Ingredients

  • 120g Quinoa
  • 1 medium sweet potato, peeled and cubed
  • 1 tbsp vegetable oil
  • 2 eggs, beaten
  • 80g Yutaka Edamame Beans (defrosted if frozen)
  • 1 tbsp Yutaka Soy Sauce
  • 1 tsp sesame oil
  • 1 spring onion, finely sliced
  • 1 tbsp chives, finely chopped
  • Sriracha, to drizzle

Directions

  1. Rinse the quionoa and cook according to packet instructions. Set aside to cool slightly.
  2. Toss the sweet potato cubes in a little oil and roast 200°C (180°C fan) for 20-25 minutes until golden and tender.
  3. Heat vegetable oil in a large frying pan or wok over medium heat. Add the beaten eggs and scramble for 1-2 minutes until just set.
  4. Add the quiona, edamame and soy sauce. Stir-fry for 2-3 minutes until heated through.
  5. Add roasted sweet potato, sesame oil and chives. Stir well to combine.
  6. Serve in bowls topped with spring onion and a drizzle of sriracha. 

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