Roasted Sweet Potato, Quinoa and Fried Egg Lunch bowl

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Serves: 2
Prep: 5 minutes
Cook: 30 minutes

Half a medium sweet potato, cut into cubes

150 g 5.29 oz

1 tsp smoked paprika

3 g 0.1 oz

1 tsp olive oil

4.5 g 0.15 oz

1/2 cup quinoa uncooked

100 g 3.52 oz

1 cup Low FODMAP vegetable or chicken stock

250 g 8.8 oz

4 eggs

1 tbsp butter

Salt and pepper to taste


  1. Preheat the oven to 200C. Line a tray with baking paper and toss the sweet potato cubes with the smoked paprika and olive oil. Roast for 25 minutes or until golden brown. 

  2. In the meantime, place quinoa into a small saucepan with the stock (or water) over medium heat. Bring to a boil, then lower heat and simmer until cooked through (approx. 15 minutes) 

  3. In a large fry pan, melt the butter over medium heat. Crack eggs into the pan one at a time and cook for approximately 3 minutes, or until white is completely set. Remove from the heat and set aside

  4. Divide the quinoa and sweet potato into 2 bowls and stir to combine. Add eggs on top and season with salt and pepper to taste. 

Nutrition Information (per serve)
Energy 1885 Kj / 451 cal
Protein 20.34g
Carbohydrates 39.50g
Sugar 6.64g
Total Fat 22.03g
Saturated Fat 8.26g
Fibre 7.14g
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