Ingredients
Directions
Rinse 1 cup of quinoa under cold water to remove any bitterness.
Add the rinsed quinoa and 2 cups of water to a saucepan. Turn the heat to high.
Once the water begins to boil, reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes.
While the quinoa is cooking, peel and dice 2 medium sweet potatoes into bite-sized pieces.
Heat 1–2 tablespoons of olive oil in a skillet over medium heat. Add the diced sweet potatoes and sauté for about 5 minutes until mostly cooked.
Season the sweet potatoes with salt and pepper to taste. Reduce the heat to low, cover the skillet, and let them finish cooking until tender.
In a separate frying pan, cook the Smithfield Hometown Original Sausage Roll over medium heat. Break it up with a spatula and cook until it is no longer pink.
Once the sausage is fully cooked, transfer it to a plate lined with a paper towel to absorb any excess grease.
In the same pan used for the sausage, cook your eggs to your preference—either over-easy or over-hard.
Dice one ripe avocado into bite-sized pieces and set it aside for plating.
Assemble your bowl by adding a layer of warm quinoa, followed by the tender sweet potatoes and cooked
Top the bowl with your cooked egg and diced avocado.
For a touch of sweetness, drizzle the bowl with real maple syrup if desired.
