Fall Veggie Bowl

Ingredients

• 1 cup Quinoa 
• 3/4 cup Water
• Sweet Potatoes
• Spinach
• Butternut Squash
• Endives
• Pumpkin Seeds
• Sea Salt
• Pepper
• Extra Virgin Olive Oil
• Chef Hak's Olive Oil and Lemon Dressing

Instructions

1. Combine the quinoa and water in a pot, bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Remove from heat, cover and let it sit for 10 minutes until fluffy
2.  While Quinoa is cooking, dice your sweet potato and butternut squash into cubes, place into a  bowl and drizzle with olive oil, salt, and pepper, place into airfryer at 400 degrees for 10 minutes
3. While your veggies are cooking, heat 1 tbsp of olive oil in a nonstick skillet over medium heat.
4. Carefully break eggs into the skillet and cook for about 3 minutes.
5. Remove from skillet and set aside, add a handful of spinach into the skillet and cook for about 3 more minutes until warmed.
6. Start assembling your bowl, place your quinoa on the bottom, add your vegetales, spinach, and egg. Top with pumpkin seeds, and some endives and a drizzle of Chef Hak's Olive Oil and Lemon Dressing, enjoy!