Sesame Quinoa Bowl With Sriracha-Tahini Yogurt Sauce
I have always been a fan of bowls, whether it's a breakfast bowl, a dinner bowl, a smoothie bowl — you name it. Bowls are an efficient way to eat a balanced meal, as it's common to begin with a complex carbohydrate base and add on vegetables, legumes, eggs, and toppings such as nuts and seeds. This bowl has the common thread of sesame, as the sweet potato is cooked in sesame oil, and the bowl is topped in a sauce that includes tahini and finished off with a sprinkle of sesame seeds.
Ingredients (serves 1-2)
- 1/2 cup uncooked quinoa
- 1/2 large sweet potato (or 1 small one)
- 1 cage-free egg
- 1 cup kale
- 1 tablespoon sesame Oil
- 1 tablespoon Greek yogurt
- 1/2 tablespoon tahini
- 1/2 teaspoon Sriracha
- 1 teaspoon sesame oil
- Sesame seeds to taste (about 1/2 teaspoon)
1. Preheat oven to 425 degrees Fahrenheit. Leave peel on, and cut sweet potato into thin slices. Drizzle with 1 tablespoon sesame oil and bake for 20-25 minutes or until soft.
2. Cook quinoa according to package. Set aside in a large bowl. While quinoa is cooking, add egg to a small pot and cover with water. Bring to a boil, and then turn off heat, letting egg cook for 7-8 minutes.
3. Slightly chop up kale and add to quinoa bowl. Remove shell from egg, and slice in half. Add to bowl along with sweet potato.
4. To make sauce, combine Greek yogurt, tahini, Sriracha, and 1 teaspoon sesame oil until smooth. Spoon over bowl, and top with sesame seeds to taste.