Poached Egg Power Bowls

This 10-minute dinner features the power trio of protein-packed legumes, seeds, and crisp greens. Quinoa is one of the few plant-based sources of complete protein, containing all nine essential amino acids. The runny, nutrient-rich egg yolk doubles as a silky dressing in this vegetarian main.

By Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Greg DuPree

Recipe Summary

Yield:
Serves 1 (serving size: 1 bowl)
Nutrition Info
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Ingredients

Directions

  • Bring 2 quarts water, turmeric, and vinegar to a gentle simmer in a medium saucepan over medium. Adjust heat as necessary to maintain a gentle simmer.

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  • Using a whisk, swirl water in a circular motion until a whirlpool forms. Gently crack egg into center of whirlpool. Cook until white is set, about 3 minutes. Using a slotted spoon, remove egg from pan; place on a plate lined with paper towels.

  • Toss arugula with olive oil in a medium bowl. Arrange lentils, quinoa, and avocado in bowl. Sprinkle salt and pepper over top. Place egg in center of bowl.

Nutrition Facts

Per Serving:
451 calories; fat 21g; saturated fat 4g; protein 21g; carbohydrates 47g; fiber 15g; sodium 570mg; sugars 4g.
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