Avocado Bowl with Quinoa and Sweet Potatoes

Prepare the ingredients. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly (avocado, carrot). Preheat the oven to 200 °C.

Roast the sweet potatoes. Peel the sweet potatoes and cut them into evenly sized pieces. Toss them with olive oil, salt, and spread on a baking sheet. Place in the preheated oven and roast for about 15 minutes, until tender.

Cook the quinoa. Place the quinoa in a pot with water, bring to a boil and simmer over low heat for about 15 minutes until tender. Then drain and let cool.

Cook the egg. If you want to add an egg, bring water to a boil in a small saucepan, add the egg and cook for about 6.5 minutes. Then drain and cool in cold water.

Prepare the avocado. Halve the avocado, remove the pit and slice it.

Prepare the egg. Peel the cooled egg and halve it.

Assemble the bowl. Season the cooled quinoa with salt and olive oil. Spread it on the bottom of the bowl, top with avocado, sweet potatoes, egg and spinach. Drizzle everything with olive oil and season with pepper.

Serve. Optionally sprinkle with seeds, add crumbled cheese, and serve immediately.