SWEET POTATO POUCHED EGG BUDDHA BOWL ENJOY DAN:

           SWEET POTATO POUCHED EGG BUDDHA BOWL by CHEF DAN:

Makes 4 bowls

SWEET POTATO:

2 sweet potatoes, cut into large chunks1 tablespoon olive oil

2 teaspoon turmeric

1 teaspoon EACH garlic powder, and onion powder

Sea salt to taste

LEMON HERB DRESSING:

1/4- lemon juice

2 tablespoon apple cider vinegar

1 garlic clove, smashed

1 tablespoon honey

1/4-cup EACH fresh snipped chives, and fresh tarragon, roughly chopped

Sea salt to taste

14-cup olive oil

POUCHED EGG:

4 cups water

3 tablespoon apple cider vinegar

4 eggs

BUDDHA BOWL:

1/2-cup cooked quinoa

1/2-cup cooked lentils

SWEET POTATOES DIRECTIONS (PREHEAT OVEN TO 450 F)

1.    Spray a baking sheet with Pam.

2.   Combine all ingredients and toss well to coat the potato chunks.

3.   Spread in one layer on baking sheet; roasted for 2-25 minutes, or until soft and beginning to brown.

4.    Remove from oven and set aside.

DRESSING:

1.   In a food processor, combine all ingredients except olive oil.

2.   Add oil well the blender is blending, bend to your desired consistency.

POUCHED EGG:

1.   In sauce pan, heat the water and vinegar; bring to a boil.

2.   With a spoon create a circular motion, crack eggs into water.

3.   Remove heat and let sit for 4-5 minutes.

BUDDHA BOWL:

1.   In a serving bowls, spoon cooked quinoa, and lentils into the bottom of each bowl.

2.   Place 1-cup arugula over the quinoa mixture, then place sweet potatoes on top.

3.   Using a slotted spoon, carefully remove poached and place on top.

4.   Sprinkle with lemon herb dressing.

ENJOY DAN:                                     LIVE LAUGH LOVE AND ENJOY COOKING!!