Anti-Inflammatory Breakfast Bowl

Anti-Inflammatory Breakfast Bowl

from eatingwell.com
Breakfast
534 kcal / serving

This breakfast grain bowl is a nutritional powerhouse, packed with ingredients like black beans, roasted broccoli and beets that fight inflammation to start your day.

Ingredients

  • 1 smallacorn squash, peeled, seeded and coarsely chopped (about 4 cups)
  • 2 smallred beets, peeled and cubed (¾-inch; about 2 cups)
  • 4 tablespoonsextra-virgin olive oil, divided
  • 1 ½ teaspoonssalt, divided
  • ¾ teaspoonground cumin, divided
  • ¾ teaspoonsmoked paprika, divided
  • ¾ teaspoonpepper, divided
  • 1 mediumhead broccoli, cut into florets (1½-inch; about 4 cups)
  • 6 largeeggs
  • 6 tablespoonstahini
  • ¼ cuplemon juice (from 2 lemons)
  • 2 tablespoonswater
  • 2 clovesgarlic, grated
  • 3 cupscooked quinoa
  • 1can no-salt-added black beans, rinsed

Directions

  1. 1

    Preheat oven to 425°F with racks in top and bottom third positions. Toss chopped squash, cubed beets, 2 tablespoons oil and ½ teaspoon each salt, cumin, smoked paprika and pepper together on a large rimmed baking sheet until evenly coated; spread into an even layer. Roast on the bottom rack, stirring once, until lightly browned and tender, about 30 minutes.

  2. 2

    Meanwhile, toss broccoli florets with the remaining 2 tablespoons oil, ½ teaspoon salt and the remaining ¼ teaspoon each cumin, smoked paprika and pepper on another large rimmed baking sheet until evenly coated; spread in an even layer. Roast on the top rack until browned and tender, about 15 minutes.

  3. 3

    Meanwhile, bring a medium saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently use a spoon to lower 6 eggs into the boiling water; reduce heat as needed to maintain a steady simmer. Simmer, gently stirring occasionally, for 6 minutes. Transfer the eggs to the ice bath; let cool for 2 minutes. Drain the eggs and set aside.

  4. 4

    Whisk 6 tablespoons tahini, ¼ cup lemon juice, 2 tablespoons water, grated garlic and ¼ teaspoon salt together in a small bowl until creamy and smooth.

  5. 5

    Stir 3 cups cooked quinoa and the remaining ¼ teaspoon salt together in a medium bowl; divide among 6 bowls. Top with black beans, roasted squash mixture and roasted broccoli. Peel the eggs under running water, discarding shells; cut each egg in half lengthwise and place on top of the breakfast bowls. Drizzle each bowl with the tahini mixture.